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Rank #128 in Food category

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Food

The Baking Podcast

Updated 4 days ago

Rank #128 in Food category

Arts
Comedy
Food
Read more

There were no baking podcasts until master baker Taunya "the baker girl" teamed up with her sister Melody "the business girl" to create one. Join them as they discuss all things baking. Join them on their journey as they work to transition their cottage bakery to an actual store front. Follow their bakery on Facebook page Covet Artisan bakery and on instagram covet_artisan_bakery: The Baking podcast has a facebook and instagram account too.You can email the sisters at thebakingpodcast@gmail.com. They welcome comments and ideas for upcoming shows!

Read more

There were no baking podcasts until master baker Taunya "the baker girl" teamed up with her sister Melody "the business girl" to create one. Join them as they discuss all things baking. Join them on their journey as they work to transition their cottage bakery to an actual store front. Follow their bakery on Facebook page Covet Artisan bakery and on instagram covet_artisan_bakery: The Baking podcast has a facebook and instagram account too.You can email the sisters at thebakingpodcast@gmail.com. They welcome comments and ideas for upcoming shows!

iTunes Ratings

93 Ratings
Average Ratings
55
8
13
7
10

Put a bad taste in my mouth :(

By need a new baking podcast :( - Nov 17 2019
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I listened to the first 7 episodes and got 1/2 way into the 8th. I enjoyed the first 7, it was a little slow at times but their voices were soothing and the banter between them was fun. 1/2 way into episode 8 politics were mentioned (they said they wouldn’t get political but unfortunately they did). Basically Trump was brought up (a phone tap joke), but it turned political quick. I believe it was Taunya who brought it up and was mentioning she shared a birthday with Trump and Melody said well not personality traits and Taunya made it very clear she most definitely shared traits with Trump. You could obviously tell she supports Trump. On top of the insisting on the shared personality traits they made a joke they lost listeners because of the talk of politics (knowing it was a no no, but still kept that in the final cut??) and it honestly left a bad taste in my mouth. You did certainly lose a subscriber :/

Very dry, slow paced put me to sleep

By angrytaint - Aug 20 2019
Read more
Paced too slow and just get to the point already. I also don’t like podcasts that reference politics, I listen to podcasts to get away from that. It’s baking for crying out loud.

iTunes Ratings

93 Ratings
Average Ratings
55
8
13
7
10

Put a bad taste in my mouth :(

By need a new baking podcast :( - Nov 17 2019
Read more
I listened to the first 7 episodes and got 1/2 way into the 8th. I enjoyed the first 7, it was a little slow at times but their voices were soothing and the banter between them was fun. 1/2 way into episode 8 politics were mentioned (they said they wouldn’t get political but unfortunately they did). Basically Trump was brought up (a phone tap joke), but it turned political quick. I believe it was Taunya who brought it up and was mentioning she shared a birthday with Trump and Melody said well not personality traits and Taunya made it very clear she most definitely shared traits with Trump. You could obviously tell she supports Trump. On top of the insisting on the shared personality traits they made a joke they lost listeners because of the talk of politics (knowing it was a no no, but still kept that in the final cut??) and it honestly left a bad taste in my mouth. You did certainly lose a subscriber :/

Very dry, slow paced put me to sleep

By angrytaint - Aug 20 2019
Read more
Paced too slow and just get to the point already. I also don’t like podcasts that reference politics, I listen to podcasts to get away from that. It’s baking for crying out loud.

Listen to:

Cover image of The Baking Podcast

The Baking Podcast

Updated 4 days ago

Read more

There were no baking podcasts until master baker Taunya "the baker girl" teamed up with her sister Melody "the business girl" to create one. Join them as they discuss all things baking. Join them on their journey as they work to transition their cottage bakery to an actual store front. Follow their bakery on Facebook page Covet Artisan bakery and on instagram covet_artisan_bakery: The Baking podcast has a facebook and instagram account too.You can email the sisters at thebakingpodcast@gmail.com. They welcome comments and ideas for upcoming shows!

The Baking Podcast Ep20: No Knead Sourdough Bread!

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Sourdough is the 8th wonder of the world and in this week’s episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You’ll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects.

The sisters also give an update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Now on to the recipe! No Knead Sourdough Bread:

Ingredients: Flour, water, salt, sourdough starter

Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter

  1. In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made levain!

NOTE: Feed the starter at this time, let sit on the counter for 1 hour and refridgerate

  1. After 24 hours, in a large bowl, add the levain, 255 grams of water, 425 grams of flour (I like to use 300 grams of white, to 125g of whole wheat), but feel free to adjust the white flour to a higher ratio), and 10 grams of salt. Mix with your hands or a Danish whisk until you don’t see any dry flour bits. Transfer to a clean and oiled bowl and allow to ferment for another 12 hours. NOTE: TO ADJUST THE SOURNESS, You can reduce this initial time to a minimum of 12 hours.
  2. After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes.
  3. After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball
  4. transfer this dough to a linen-lined bowl (or a non-fuzzy kitchen tool) that has been lined and dusted with flour. Refrigerate for 5 to up to 24 hours. The longer you wait, the more sour notes you’ll get
  5. Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes.
  6. CAREFULLY remove pot and place the dough in the pot (the dough facing the linen, should be facing up—so you are putting your dough from the bowl upside down into the pot)…with a Lame, or a sharp knife score a square shape on the top of the dough.
  7. Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes.
  8. remove lid and bake for another 15 minutes
  9. Remove pot from the oven, transfer bread to a rack, allow to cool for 2 hours before cutting (yes, I know waiting is hard)!

May 17 2017

47mins

Play

The Baking Podcast EP 47: The Croissant

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In this episode we tackle the croissant! It is a monumental undertaking, but the good news, that even your failed attempts will be wholly delicious AND they are really fun to make and practice. Melody also talks about our first fan visit from out of town!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Many Thanks to Joy The Baker, who was actually in the same class as Taunya when she first dived into the wonderful world of croissants. This detailed recipe is the best. 

Taunya's Notes: I like to substitute the water for milk, which creates a richer dough. I also like to add a little steam to the oven when I place in the croissant. some heavy streamed sprays into the oven (and not ON the croissants) and a couple of ice cubes thrown into the bottom of the oven is just enough. Lastly, if you cannot eat 12 croissants in one day, you can freeze them in a ziploc (it's best to freeze them the same day as baked)--to reheat, place in oven @350 degrees for about 10 minutes!

Croissant recipe

Mar 29 2018

53mins

Play

The Baking Podcast Ep 2: Holiday Party Baking Hacks

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Melody and Taunya discuss holiday parties! Taunya introduces two great party recipes that are as delicious and not among the standard holiday party line-up; Hot Chocolate wine and the Gougere, a savory cheese puff made with choux pastry. Melody also talks about how she made her baked jalapeno poppers (a non-deep fried option).  On the business side, the pair talk about two new bakery opportunities that have come up recently. Melody talks about her move and gives an update on Tina and Tofu, her pet turkeys!    Email Melody and Taunya: thebakingpodcast@gmail.com Like us on Facebook and follow us on instagram (The Baking Podcast) Please leave us a review on itunes (very important!) and share our podcast with a friend! Let's create a great baking community!   Recipes: Gougeres (Modified from David Lebovitz)   1/2 cup (125ml) water 3 tablespoons (40g) butter, salted or unsalted, cut into cubes 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (70g) flour 2 large eggs 12 teaspoons chives, finely-minced (or 1 to 2 minced fresh thyme, or 2 tsp of any dried herb you fancy) 3/4 cup (about 3 ounces, 90g) grated cheese -- use a harder cheese   1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or a silicone baking mat. 2. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted. 3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a mixer, let it cool in the pan, stirring it a few times to let the heat escape. 4. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. 5. Add about 3/4s of the grated cheese and the herbs and stir until well-mixed. 6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a tangerine.  NOTE: If you don't have a pastry bag, fill a freezer bag and snip off the corner allowing a 1/2 inch opening. This dough is very forgiving; you don't need to have perfect round shapes. Remember, rustic is IN! 7. Top each puff with a bit of the remaining cheese, the put the baking sheet in the oven. 8. Bake for 5 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they’re completely golden brown.

For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking

Eat warm. You can reheat if serving the same day or freeze! 

Hot Chocolate Red Wine:

To Make the Chocolate Syrup:

60 grams good quality dutch process cocoa powder (1/2 cup)

100 grams sugar (1/2 cup)

120 grams water (1/2 cup)

1. combine all three ingredients in a saucepan and bring to a boil over medium-high heat until sugar is dissolved--whisk constantly. Should take less than 5 minutes.

2. Take off heat, let cool down for about 30 minutes, transfer to jar, or plastic container and refrigerate. Should keep for up to a month (or maybe more)

To make the Hot Chocolate Red Wine

1. Heat 1 cup of milk with 2 heaping tbs of chocolate syrup in a saucepan, bring to a simmer, but not a boil

2. Add one cup of red wine, bring to simmer 

3. Pour into 2 mugs

Dec 13 2016

48mins

Play

The Baking Podcast Ep 3: Fun with a versatile and easy bread dough!

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Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom.

Today they introduce Joanne Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time).

Also hear about the ugly angel that Taunya discovered at one of their popup events. 

Check out our new facebook group! Share your successes and failures! 

Email the girls at thebakingpodcast@gmail.com

Link for the foccaccia recipe: http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html

No knead instructions!

1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added. 

2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again

3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour.  Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita

To make foccacia:

1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so 

2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time).

3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes

4. Meanwhile preheat oven to 460 degrees

5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it. 

6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown.

To Make the "Hot Pocket"

1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes

2. With your fingers or a dusted rolling pin, roll to a disc

3. on one half of the disk add 60 grams of meat & cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish. 

4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly

5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!).

Dec 28 2016

47mins

Play

The Baking Podcast Ep49: The Doughnut, Part 1

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This week the sisters go into the fascinating history of the doughnut and introduce the listeners to an easy yeasted doughnut that has endless variations and possibilities.

The recipe

Taunya's Notes: After cutting out your doughnut, allow to proof until puffy (at least one hour). You want these to be light and flully!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

May 04 2018

52mins

Play

The Baking Podcast Ep17: Make your own sourdough starter--It's time!

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This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care.

The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco. 

The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!

 Intro = 0.00

 Day 1 = 7:42

 Day 3 = 11:24

 Day 4 = 14:26

 Day 5 = 16:51

 Day 6  & 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do)

https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Apr 26 2017

31mins

Play

The Baking Podcast Ep 37: Pumpkin Part 1, Holiday Cookies Part 1, and FIRES!

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The sisters are reeling, shocked, and saddened by the fires that have devastated their county; which delayed the recording of this episode by a week. Shock is still evident in this recording so hang with us. In this episode we introduce one of the best things you can do with pumpkin in the form of a delicious tea cake that lasts for days. We also kick off our Holiday Cookie extravaganza where we introduce a cookie recipe each episode through December. 

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! 

 Here are the recipes:

Tartine's Pumpkin Tea Cake

Malted Chocolate Mocha Cookie

GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation. 

Links to do good:

Bake for Good

Redwood Credit Union North Bay Fire Relief Fund

One America for Hurricane Relief

Oct 24 2017

51mins

Play

The Baking Podcast Ep11: The Lovely Bundt Cake

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In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette.

The sisters also give an update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Now on to the recipes!

Orange, Cinnamon & Hazelnut Bundt Cake

(Slightly modified from Chetna Makan’s recipe)

220 grams softened unsalted butter

220 grams sugar

4 eggs

1 tbsp baking powder

220 grams flour

Zest of 2 large Oranges mixed with 2 tbsp of orange juice

½ tsp salt

Filling

60 grams brown sugar

2 tbsp cinnamon

60 grams toasted and chopped hazelnuts

Instructions

  1. Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside
  2. Pre-heat oven to 350F degrees
  3. In a bowl mix the flour, salt and baking powder and set aside
  4. In your stand mixer with paddle attachment, combine butter and sugar, mix until light
  5. Add the eggs and orange zest, mix until distributed
  6. Add the flour mixture to the bowl, mix until distributed
  7. Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface
  8. Add the filling (it’s a lot of filling, don’t worry), and spread an even layer
  9. Add the remaining batter to the bundt, covering the filling completely and smooth the top
  10. Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean
  11. Let cool in pan for at least 15 minutes before removing

Blood Orange Compote:

Via New York Times

https://cooking.nytimes.com/recipes/1014535-blood-orange-compote

Mar 14 2017

46mins

Play

The Baking Podcast Ep 10: All About Meringue!

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Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items.

On the cafe side, Melody experiments with a Mexican twist to bruschetta using queso fresco with great results.

The sisters also give an update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Now on to the recipes!

NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper.

RECIPES

Swiss Meringue Method

Ingredients

4 egg whites

1 cup of sugar

Instructions

Combine egg whites, sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to stand mixer and mix with whisk attachment on high speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

French Meringue Method

Ingredients

3 egg whites

1 cup of sugar

Instructions

Begin whisking the egg whites with the whisk attachment on medium low. After 30 seconds, add 1/4 cup of the sugar, mix for another 20 seconds, then add the remaining sugar and increase to speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

Italian Meringue Method (Recommended for cookies

Ingredients

3 egg whites

1 cup of sugar

1/4 cup of water

Instructions

In a small pot, add sugar and water, cook over medium-high heat until sugar mixture begins to simmer. Now begin whisking the egg whites on high speed increase to speed until stiff peaks form. While the egg whites whip, continue to cook sugar until it reaches 240F. If any sugar sprays onto the sides of the pot, use a brush dipped in cold water to wipe down the sides. By the time the sugar is at the proper temp, the egg whites will reach stiff peaks. 

With the mixer on medium-low speed, carefully and slowly add the hot sugar syrup to the egg whites. Pour the sugar down the side of the mixer bowl, allowing it to stream gradually. Once all the sugar syrup has been added, increase the speed to high and whip whites until cool, about 5 minutes. The bottom of the mixer should be luke warm to the touch.

Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

Mar 07 2017

35mins

Play

The Baking Podcast Ep15: Working with Chocolate!

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Taunya has returned from chocolate and confection class and wants to educate the world on how to properly temper chocolate. Although it takes some practice, the resulting chocolate is shiny, stable and absolutely beautiful!

No café items today, since we knew that the chocolate talk would saturate all of you. And seriously, what item can top chocolate?

The sisters also give an update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS! 

Now onto the recipes!

How to temper chocolate

Equipment:

Microwave safe plastic or glass bowl

Rubber Spatula

1 pound good quality chocolate (either dark or milk)

Fruit, nuts (or dragee’ nuts see below), or molds

Parchment paper

Kitchen towel

Fork for dipping nuts or chocolate

Pastry or paint brush for molds

Thermometer

Parchment paper scraps

Prerequisites!

IMPORTANT—Check out the manufacturer temperature ranges for melting and tempering chocolate ideally, but here are some rough guidelines.

MILK CHOCOLATE—Heat to range 104 to 113F for melting Temp. Cool, stir & seed to 88F for working temp (Be sure to do a temper test)

DARK CHOCOLATE—Heat to range 115 to 140F for melting temp. Cool, stir & seed to 90 degrees for working temp (be sure to do a temper test)

BE SURE TO BE WORKING IN A COOL KITCHEN, NO WARMER THAN 68 degrees and ideally no cooler than 60F.

INSTRUCTIONS:

Setup all your equipment.

Wipe the insides your mold (if using) with cotton balls

Chop 12oz of chocolate (NOTE: Keep extra on hand just in case)

1. Using a Microwave ideally at 80% power, heat 8oz of chopped chocolate for 1 minute. Take out and stir. If chocolate is not melted, microwave for another 30 seconds and check again. If still not melted, stir and microwave for 15 seconds. Once all the chocolate is melted, take the temperature Microwave in 5 to 10 second bursts to get up the to the melted temperature noted above.

NOTE: If you do not want to use a microwave and want a little better control, you can put a bowl of your chocolate over a pot of simmering water (stir until melted and heat up to the correct melted temperature).

2. Once you have reached the melting temp, put small handful of chopped chocolate in the bowl and stir (at this point bigger pieces are ok). Once the chocolate is melted, take the temperature again, If you are still over 100 degrees, add another small handful of chocolate and stir until melted. The process adding chocolate is called seeding. You are adding good crystals to the chocolate! Repeat until you are under 100 degrees.

3. Once you are under 100 degrees, add smaller pieces of chocolate to your bowl and a smaller handful, stir and smush the chocolate against the sides to help dissolve if necessary. Repeat until you get to the desired working temp noted above.

 4. Once you get to the working temp, test your temper. Get a scrap of parchment paper and with your rubber spatula, drizzle a thick-ish (like ½ inch) line of chocolate on the scrap of parchment paper. Put the paper down on your counter and set your timer for 2 minutes. After 2 minutes you should see that the chocolate is beginning to set. If it is setting or hardening you can begin using the chocolate. If the chocolate is still completely wet, Stir the chocolate and take another test. If you see streaks in your setting chocolate stir again before using.

PUT YOUR BOWL ON A DISHTOWEL TO KEEP FROM COOLING TOO FAST!

5. If dipping, use a fork or a dipping fork to dip your fruit or nuts. NOTE: If you like you can add some chocolate to a bowl and coat the nuts with a rubber gloved hand. You can add more than one layer of chocolate to your nuts using the gloved method.

If using molds, use a paintbrush to coat a layer of chocolate on the mold. BE SURE TO GET ALL THE EDGES AND any parts with seams (like ears). Allow to set for 5 minutes and add another layer. Repeat until you have the desired thickness. Allow to set for 1 hour before removing from the molds. 

6. To remove from the molds, tap side of the mold (not too hard) on the counter. If the chocolate does not release, refrigerate for 5 minutes and try again.

NOTE: If you have 2 molds that you would like to join (like eggs), heat a cookie sheet in the oven for 10 minutes at 200F. Remove cookie sheet and invert it. Bottom facing up. Have one side of the egg facing up on parchment paper on another cookie sheet; using the other half, place the egg face (seam side down) on the cookie sheet for a few seconds to melt the chocolate at the seams. Carefully place this piece on top of the other half waiting on the parchment paper. Line up the seams. Hold for 30 seconds to set. Allow to cool in this position for 15 minutes before moving.

 Dragees

Ingredients:

62 grams sugar

19 grams water

170 grams raw hazelnuts or almonds

Instruction:

  1. Heat the nuts in a low oven 200 degrees to keep warm while working with syrup
  2. Combine sugar, water in a saucepan, add a pinch of salt.
  3. Cook over high heat until temp is 240 degrees. Brush the sides with a wet pastry brush to remove any crystals
  4. Add the warmed nuts and stir mixture, until caramelized (NOTE, you may want to reduce heat after the crystal forms, and the carmelization begins so not to burn the caramel.
  5. Pour onto parchment paper, using skewers, separate nuts individually or group in 3s.

Apr 12 2017

50mins

Play

The Baking Podcast Ep9: Delicous Scones for the Winter Season

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Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change.  Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted).  Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show.

Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café

The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer’s Market.

You can email the sisters at thebakingpodcast@gmail.com.

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group” in facebook. You can also check us out on Instagram “the baking podcast”

Recipes!

Maple Oat Scones

Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe

Ingredients

1 ½ cups (210 grams) unbleached all-purpose flour

1 ¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking)

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup (50 grams) pecan halves, toasted and chopped (to toast, 350 degrees in oven on a cookie sheet for 10 minutes)

OPTIONAL ½ cup dried cranberries, or currants, or raisins, or dried cherries, or whatever dried fruit you like!

½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces

½ cup (80 grams) cold heavy cream

½ cup (160 grams) maple syrup

1 cold egg

Maple glaze

1 cup (140 grams) confectioners’ sugar

3 tablespoons maple syrup

  • Position the rack in the center of the oven, and heat the oven to 350°F.
  • Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and cranberries on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
  • In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It will be fairly wet.
  • Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 2 weeks. Proceed as directed, baking directly from the freezer and adding 5-10 minutes to the baking time.
  • Bake for about 30-40 minutes, or until the cones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.
  • To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup. The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.
  • When the scones have cooled, brush the tops evenly with the maple glaze and then serve.

Link for Joanna Chang's Cheddar-Scallion Scones (NOTE SUBSTITUTE CORN FLOUR FOR CORN MEAL)

http://s3.amazonaws.com/media.wbur.org/wordpress/4/files/2010/10/Cheddar-Scallion-Scones.pdf

Crème Fraiche Recipe

Combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. To refresh, you don’t need to buy buttermilk just sub your Crème Fraiche instead (ie. 2 tbs to one cup heavy cream)

Link for Yellow Curry Paste

http://pinchofyum.com/easy-homemade-yellow-curry-paste

Feb 28 2017

51mins

Play

The Baking Podcast Ep 25: The Ultimate Brownie Recipe! Seriously!

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Don't bother scouring cookbooks or the internet for the best brownie recipe, the sister did all that. Just use and enjoy the best recipe out there. The kind that you would do a mic drop after serving. Seriously!

The sisters also give an update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast

The recipe!

NOTE: IMPORTANT PLEASE USE THE BEST QUALITY COCOA POWDER YOU CAN FIND AND CAN AFFORD!

https://smittenkitchen.com/2010/01/best-cocoa-brownies/

Jun 28 2017

54mins

Play

The Baking Podcast Ep 39: Bars and Holiday Cookies Part 3

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Melody & Taunya discuss the importance of having a "baker's pantry", and illustrated the point when Melody sent a request for Taunya to bake Chocolate butterscotch bars for her daughter's bday and thanks to the baker's pantry, Taunya was able to begin baking without a run to the store! Taunya also introduces her favorite cookie which just happens to be gluten free and perfect for gift giving (especially to those that have gluten sensitivity).

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! 

Here are the recipes:

Chocolate Chip Butterscotch Bars

Baci Di Dama (hazelnut chocolate cookies)

GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation. 

Links to do good:

Bake for Good

Redwood Credit Union North Bay Fire Relief Fund

One America for Hurricane Relief

Nov 22 2017

46mins

Play

The Baking Podcast Ep 23: Bake White Bread! Never buy that junk at the store again!

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Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious!

The sisters also give a BIG update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram.

The Recipe:

White Pan Bread

Ingredients

Preferment:

164g flour

108g water

Pinch of instant yeast

Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours

Final Dough:

520g flour

350g water

28g Dried milk solid

56g butter (softened)

6g yeast

10g salt

Preferment

Instructions

  1. Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes.
  2. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again.
  3. Transfer to an oiled bowl, cover with a towel for 1 hour
  4. 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces
  5. With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes
  6. After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves).
  7. Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan
  8. Bake for 35 minutes at 390 degrees; until golden brown
  9. Remove from pan and allow to cool on a rack before enjoying

Jun 14 2017

1hr 11mins

Play

The Baking Episode Ep 19: The Ultimate Fruit Muffin Recipe

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Muffins are on the menu for this week's episode! And since their bakery is shut down and they are going a little stir crazy, Taunya has decided to share the muffin recipe that they use in their bakery. It's the best recipe you'll find that will compliment any fruit.

The sisters share a bit more about the business and what they plan to do during this month of closure while repairs are happening...A lot about travel...link for gapadventures the company that Taunya used when she went to Peru!

https://www.gadventures.com/

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Now the recipe for the ultimate muffin!

Ingredients:

2.43 oz of canola oil

2.43 oz of melted butter 

9.5 oz of sugar

4.3 oz of eggs

7.5 oz of milk

1.5 tsp vanilla extract (get the best you can afford)

12.50 oz bread flour

1 tbs baking powder

1.5 tsp salt

8 oz of your choice of fruit (if using berries they should be frozen)

Method:

a. Preheat oven to 375 degrees

1. Sift the flour, baking powder, and salt, and set aside

2. Blend the oil, butter, and sugar (you can use either a kitchenaid with paddle or a danish whisk, or a wooden spoon)

3. Add eggs, milk, vanilla to the butter mixture

4. Add the dry ingredients to the wet ingredients and mix on low speed to just incorporated, continue to mix on low for 30 seconds (extra mixing helps with peaked top).

5. Gently fold in berries

6. scoop in greased or papered muffin pans (makes about 12)

7. Garnish with pearl sugar, sliced almonds, streusel, or granulated sugar just before baking.

8. bake for approx 20 minutes (for fresh berries) and up to 25 for frozen berries. Test with cake tester to make sure it comes clean.

9. let rest out of the oven in the pan for 10 minutes before removing

May 10 2017

53mins

Play

The Baking Podcast EP 4: The Delicious and Elusive Digestive Biscuit

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Melody and Taunya are beginning to recover from the Holiday season,  and exhaustion is still quite evident. Taunya mistakenly calls this episode 3, but we decided to keep it as a testament to our exhaustion. 

We start off with a little literal potty humor (sorry about that). For those that would like to know more about the fascinating Thomas Crapper, here is is wikipedia page.

 In https://en.wikipedia.org/wiki/Thomas_Crapperthis episode we discuss the digestive biscuit, a common item in the U.K. but now real known in the states--the sisters want to put a little spotlight on this delicious and healthy biscuit.

The first item Taunya introduces is a graham cracker recipe. The graham cracker is the closest Americans have to the digestive biscuit. This recipe comes from King Arthur flour. 

TAUNYA'S OPTIONAL MODIFICATIONS: Double the amount of cinnamon if you wish. Substitute 1/2 of the white sugar with brown sugar.

http://www.kingarthurflour.com/recipes/graham-crackers-recipe

The second item that Taunya presents is a more traditional digestive biscuit from Jamie Oliver. 

TAUNYA'S OPTIONAL MODIFICATIONS: Add 1/2 cup of chocolate chips and grind the oats in a food processor or a seed mill. 

http://www.jamieoliver.com/news-and-features/features/homemade-digestive-biscuits/

Jan 11 2017

51mins

Play

The Baking Podcast Ep 40: Japanese Milk Bread Rolls & Holiday Cookies Part 4!

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DEADLINE FOR BAKE FOR GOOD GIVEAWAY IS DEC 15th! See below for details.

Japanese milk bread rolls is one of the BEST ways to impress your family and friends this holiday season. Ditch the store bought rolls and make your own and get all the well deserved praise! Taunya talks you through how to make these lovelies and she also prepares one of her favorite and versatile speculoos Christmas cookie

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! 

Here are the recipes:

 Japanese Milk Bread rolls

NOTE: The weighted measurements for more than doubling this recipe is off, stick with using cups measurements (yes, not Taunya's Favorite method). Also feel free to add poppyseeds, or unhulled sesame seeds to the top of these rolls as well for some extra flair!

Speculaas (Speculoos)

NOTE: I have best results in keeping the form by letting the cookies dry out overnight. Do this at your own discretion!

GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Baker's Apprentice James Beard award winning book! Just email or post  your participation on the Facebook The Baking Podcast Group. DEADLINE IS DEC 15TH!

Links to do good:

Bake for Good

Redwood Credit Union North Bay Fire Relief Fund

One America for Hurricane Relief

Dec 07 2017

57mins

Play

The Baking Podcast Ep45: The Perfect Chocolate Tart

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It's Valentine's Day and the sister's celebrate with the perfect (and very easy) chocolate tart. The two ingredient ganache filling is practically no fail and will when you raves from those you love. This is a perfect dessert for any occasion; and one you can just make and hoard for yourself--Self Love is where it's at!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The Recipe:

The Perfect Chocolate Tart!

Feb 14 2018

28mins

Play

The Baking Podcast EP 48: The Lovely Babka

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Babka's is one of Taunya's favorite things, and something Melody hasn't tried. In today's episode the sisters discuss a short history of the babka and introduce a lovely chocolate babka--Nutella fans, this one is for you!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The recipe

Taunya's Notes: Be patient and have fun with this recipe, and don't be afraid of a little mess! When you roll up your babka (like a jelly roll, roll as tight as possible--it's ok to stretch (but not break) the dough!

Apr 18 2018

35mins

Play

The Baking Podcast Ep 24: An Intro to Lamination, Blitz Puff Pastry, & The Palmier

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This week the sisters introduce lamination, the secret behind puff pastry. There are several lamination methods for puff pastry, and for this episode they cover the fastest and easiest method, the blitz! The sisters marvel at the versatility of puff pastry and how easy it is to make and store in the freezer (so you never have to buy it again!).

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Now on to the recipe:

Blitz Puff Pastry:

https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry

NOTE: The recipe covers 3 and 4 folds, but you can just do the 3 fold as described in our podcast. Have fun! :)

Jun 21 2017

1hr 4mins

Play

Ep 59: On Vacation part 2: The Danish

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The sisters continue their vacation recordings "Warts and All" this time covering the Danish.

Here is the recipe that Taunya used: Almond Danish

NOTE: You can do a NO KNEAD version by simply mixing everything, letting stand on the counter for an hour, punch down and let it ferment overnight and then proceed as normal.  

Aug 20 2019

30mins

Play

Ep 58: We are on Vacation! The Summer Cobbler

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This week the sisters are on vacation in the Tahoe National Forest. In the midst of all the relaxing they recorded TWO episodes. 

This is part one and warts and all!

Remember to leave us a nice review!

and here is the recipe for Blackberry cobbler that Melody used. She also discusses how to make it VEGAN.

Aug 08 2019

33mins

Play

The Baking Podcast: Ep 57--The Pavlova

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If you haven't made a pavlova you are missing out. Seriously! Stop what you're doing, pull out your eggs and get to work. It is seriously one of the best desserts around! And chocolate makes it so much nicer!

Here's the recipe.

Chocolate Raspberry Pavlova

Post your pics on our facebook group--just search for The Baking Podcast!

Email the sisters at thebakingpodcast@gmail.com

May 29 2019

35mins

Play

The Baking Podcast EP 56: What'd I Miss? Colonial Baking

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This week the Sisters cover Colonial Baking with two recipes popular with our founding fathers.

Jumbles -- Martha Washington had her own recipe!

Thomas Jefferson's Sweet Potato Biscuit

We also announce our Bad Ass Baker of the week!

Join our Facebook Group! Search for The Baking Podcast Group!

Email us at thebakingpodcast@gmail.com

And tell a friend about our podcast so they can join in on the fun!

Apr 30 2019

38mins

Play

The Baking Podcast EP 55: Last Minute Baking!

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Are you as frantic as the sisters; still want to get in some last minute baking/candy making for gift giving? This episode is for you!

Two easy recipes!

Marzipan Shortbread (they hold cookie stamps VERY well):

Soft Caramel:

275g heavy cream

258g corn syrup

344g sugar

2g vanilla extract 

3g salt

120g butter

METHOD:

a. Prepare loaf pan, line with parchment paper and spray with non-stick cooking spray 1. Heat the cream, syrup and vanilla, keep warm

2. Carmamelize the sugar in a dry pan until reddish brown

3. pull pan off heat slowing add cream mixture, stirring

4. Return to medium high heat cook until 250degrees

5. pour into loaf pan, allow to set

6. cut with an oiled knife (1" squares are nice), wrap in candy wrapping paper.

Dec 24 2018

25mins

Play

The Baking Podcast Ep 54: Holiday Candy Part 1

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Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones.

Remember to join us on our Facebook Group...just search for The Baking Podcast Group. Special prize for the person who joins as your 1000's member! Email us at thebakingpodcast@gmail.com

The recipes!

Soft Nougat

9g bittersweet chocolate

30g cocoa butter

55g milk powder

30g powdered sugar

55g egg whites

55g glucose 1 (or corn syrup)

522g sugar

144g water

600g glucose 2 (or corn syrup

11g vanilla extract

140g roasted unsalted nuts I like almonds no need for chopping

Method:

  1. If using nuts, keep them warm in a bowl at 200 degrees
  2. Melt together the chocolate and the cocoa butter. Keep Warm
  3. 2. Sift together the milk powder, cocoa powder and confectioners sugar
  4. Combine egg white and 1st glucose in a mixer
  5. Heat sugar, water and glucose 2 on high heat. At 235degrees, begin to whip egg whites on medium high speed. When the sugar reached 235 degrees begin to whip egg whites on medium high spped. When the sugar reaches 245 degrees, reduce the mixer speed and slowly pour into the whites
  6. Increase mixer to medium high speed again and continue to whip until the mixture cools (it will still be hot to the touch on the bowl, but tolerably hot), about 10 to 15 minutes
  7. Add the vanilla by hand, followed by the melted chocolate/cocoa butter and then the sifted ingredients, change briefly to the paddle attachment to combine (or combine by hand)—nuts if desired
  8. Spread mixture into an 8x8 one half inch franc and cover with a piece of oiled parchment paper….if you don’t have a frame use a 8x8 baking dish lined on all sides with oiled parchment paper
  9. Allow to sit overnight to set
  10. Cut with an oiled knife and wrap immediately

English Toffee

330g butter

124g water

412g sugar

41g glucose (or corn syrup)

4g Salt

89g chopped almonds unsalted and toasted

Method

  1. Put almonds in a bowl and keep warm in oven @200 degrees
  2. Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly
  3. Add the glucose
  4. Continue cooking the mixture while stirring until golden brown and at least 310 degrees. NOTE: if it’s golden brown it will be at least 310 degrees! 😊
  5. Off heat, add the almonds and salt in pan and swirl in pan to incorporate
  6. Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8” think, try not to over agitate the toffee
  7. While the toffee is still hot, score to a desired size with a knife or pastry wheel
  8. Allow to cool completely, cut toffee into pieces along the score
  9. Spread or dip the cooled toffee in tempered chocolate

Keep protected from humidity

Dec 13 2018

33mins

Play

Episode 53: Apple Spice

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At long last (and a bit of dusting) we have a new episode for you.

Today the sisters talk about apple spice and in particular in the form of a lovely Apple-Spice Bundt with Melody's favorite Caramel frosting. 

You can find the recipe here!

Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

Nov 28 2018

30mins

Play

The Baking Podcast Ep 52: Your Recipes Part Two!

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This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON!

The recipes:

My Favorite Brownies

Berry Cornmeal Cake. 195g. Unsalted butter, room temp 190g. Sugar + 30g. Separated  1.5 tsp. Salt 2 Large Eggs 50g. Grape-seed oil, or canola oil 60g. Maple Syrup 15g. Vanilla extract 200g. All purpose flour 120g. Cornmeal 10g. Baking powder 7g. Baking soda 270g. Creme Friache, or sour cream or whole plain yogurt 130g. Ricotta cheese 150g. Berries of your choice. I prefer Raspberries! 1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan. 2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well. 3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix! 4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan. 5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days

Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

Sep 07 2018

38mins

Play

The Baking Podcast EP 51: YOUR RECIPES

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This week Melody and Taunya dive into 3 delicious recipes from the listener community. 

 Here are the recipes:

Murder, She Baked: Chocolate Chip Cookies

Tres Leches Cake

Ranger Cookies

Aug 08 2018

32mins

Play

The Baking Podcast Ep 50: The Doughnut Part Two

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After a bit of a hiatus, the sisters are back with the second doughnut installment. This week they discuss the cruller--which is even better baked than fried!

Baked Cruller Recipe

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Jul 06 2018

33mins

Play

The Baking Podcast Ep49: The Doughnut, Part 1

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This week the sisters go into the fascinating history of the doughnut and introduce the listeners to an easy yeasted doughnut that has endless variations and possibilities.

The recipe

Taunya's Notes: After cutting out your doughnut, allow to proof until puffy (at least one hour). You want these to be light and flully!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

May 04 2018

52mins

Play

The Baking Podcast EP 48: The Lovely Babka

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Babka's is one of Taunya's favorite things, and something Melody hasn't tried. In today's episode the sisters discuss a short history of the babka and introduce a lovely chocolate babka--Nutella fans, this one is for you!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The recipe

Taunya's Notes: Be patient and have fun with this recipe, and don't be afraid of a little mess! When you roll up your babka (like a jelly roll, roll as tight as possible--it's ok to stretch (but not break) the dough!

Apr 18 2018

35mins

Play

The Baking Podcast EP 47: The Croissant

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In this episode we tackle the croissant! It is a monumental undertaking, but the good news, that even your failed attempts will be wholly delicious AND they are really fun to make and practice. Melody also talks about our first fan visit from out of town!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Many Thanks to Joy The Baker, who was actually in the same class as Taunya when she first dived into the wonderful world of croissants. This detailed recipe is the best. 

Taunya's Notes: I like to substitute the water for milk, which creates a richer dough. I also like to add a little steam to the oven when I place in the croissant. some heavy streamed sprays into the oven (and not ON the croissants) and a couple of ice cubes thrown into the bottom of the oven is just enough. Lastly, if you cannot eat 12 croissants in one day, you can freeze them in a ziploc (it's best to freeze them the same day as baked)--to reheat, place in oven @350 degrees for about 10 minutes!

Croissant recipe

Mar 29 2018

53mins

Play

The Baking Podcast Ep 46: Granola!

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Making your own unique granola is easy and badass! Find out how to make, with great tips from the sisters!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The recipe:

The Genius Granola

Taunya's Notes: Instead of butter use olive oil! Feel free to reduce the amount of sweeteners and mix and match your nuts, dried or freeze dried fruit, seeds, and seasonings! Have fun and be creative!

Mar 08 2018

31mins

Play

The Baking Podcast Ep45: The Perfect Chocolate Tart

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It's Valentine's Day and the sister's celebrate with the perfect (and very easy) chocolate tart. The two ingredient ganache filling is practically no fail and will when you raves from those you love. This is a perfect dessert for any occasion; and one you can just make and hoard for yourself--Self Love is where it's at!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The Recipe:

The Perfect Chocolate Tart!

Feb 14 2018

28mins

Play

The Baking Podcast Ep44: Baking with Ginger

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Ginger is one of Taunya's favorite spices, and Melody's least. In this episode the sisters explore the versatility of ginger by making candied ginger, and then using the ginger for delicious candied ginger and lemon cream scones.

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The recipes:

Candied Ginger

Candied Ginger and Lemon Scones

Jan 30 2018

26mins

Play

BONUS EP43: Taunya Donates a Kidney

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In our first ever BONUS episode, Taunya & Melody chat about Taunya's experience donating her kidney to someone she did not know. This episode was recorded just 9 days after surgery.

We will post our next Baking episode next week!

Organ Donation Links:

Donate Life: National Donor Registry

UCSF Living Kidney Donation Program

Join our Facebook Group; it's a great baking community where you can post your successes and failures and get all your baking questions answered. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

Jan 20 2018

37mins

Play

The Baking Podcast Ep42: Lemons

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Yes, it's the New Year, and yes, folks are dieting, but that shouldn't stop you from baking--especially since Lemons are in season! In this episode, Taunya and Melody discuss baking with Lemons!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The recipe:

Taunya's Notes: Double recipe for a bundt cake (bake time is approx 65 minutes). Use canola oil instead of olive oil to highlight the lemons. Feel free to increase the amount of lemon rind and juice (Taunya used 50% more). 

https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake

Jan 05 2018

31mins

Play

The Baking Podcast Ep41: Last Minute Baking for the Holidays

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In a pinch? Need a last minute gift? These two holiday cookies are perfect for such an occasion. Lovely, flavorful and guaranteed to warm and fill your home with delicious scents--both brought to you by two of Taunya's favorite bakers...Listen to find out more!

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! 

The Recipes: Stella Parks' Mexican Wedding Cookies

Tartine's Soft Gingerbread

Dec 24 2017

39mins

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The Baking Podcast Ep 40: Japanese Milk Bread Rolls & Holiday Cookies Part 4!

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DEADLINE FOR BAKE FOR GOOD GIVEAWAY IS DEC 15th! See below for details.

Japanese milk bread rolls is one of the BEST ways to impress your family and friends this holiday season. Ditch the store bought rolls and make your own and get all the well deserved praise! Taunya talks you through how to make these lovelies and she also prepares one of her favorite and versatile speculoos Christmas cookie

The sisters also give an update on the business and announce our Bad Ass Baker of the episode.

Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! 

Here are the recipes:

 Japanese Milk Bread rolls

NOTE: The weighted measurements for more than doubling this recipe is off, stick with using cups measurements (yes, not Taunya's Favorite method). Also feel free to add poppyseeds, or unhulled sesame seeds to the top of these rolls as well for some extra flair!

Speculaas (Speculoos)

NOTE: I have best results in keeping the form by letting the cookies dry out overnight. Do this at your own discretion!

GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Baker's Apprentice James Beard award winning book! Just email or post  your participation on the Facebook The Baking Podcast Group. DEADLINE IS DEC 15TH!

Links to do good:

Bake for Good

Redwood Credit Union North Bay Fire Relief Fund

One America for Hurricane Relief

Dec 07 2017

57mins

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