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The Baking Podcast

Updated 3 days ago

Rank #44 in Food category

Arts
Comedy
Food
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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!

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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

95 Ratings
Average Ratings
54
8
14
7
12

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
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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

95 Ratings
Average Ratings
54
8
14
7
12

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.
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The Baking Podcast

Latest release on Aug 20, 2019

The Best Episodes Ranked Using User Listens

Updated by OwlTail 3 days ago

Rank #1: 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

Rank #2: 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

Rank #3: 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

Rank #4: 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

Rank #5: 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

Rank #6: 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

Rank #7: 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

Rank #8: 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

Rank #9: The Baking Podcast Ep 13: Exploring Ingredients With The Ultimate Chocolate Chip Cookie!

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Ever wonder why you use a blend of brown and white sugars in chocolate chip cookies? Or what eggs or other ingredients actually do in baking? In this episode the sisters will give you answers. The sisters compare and contrast two types of chocolate chip cookies; the first one is a slight modification of the toll house cookie, and the 2nd cookie touts to be the perfect chocolate chip cookie.

After listening to this episode you’ll learn what you can do to develop your own ultimate and unique chocolate chip cookie based on the characteristics that are your very own favorite.

On the café side, Melody explores the panini with 4 different types with varying successes.

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:

The New Basics Cookbook Chocolate Chip Cookie:

http://www.themarionhousebook.com/blog/the-best-chocolate-chip-cookies

America's Test Kitchen Perfect Chocolate Chip Cookie:

Mar 29 2017

1hr 3mins

Play

Rank #10: 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

Rank #11: 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

Rank #12: The Baking Podcast Ep 34: The 38 dollar pizza and how to make it at home

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This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm.  You can find the article Here.

Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness.

You can also email us your pics and story or tag us on Instagram!

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!

The recipe:

NOTE: Use a  9 x 13 x 2.25 inches metal cake pan

Ingredients:

  1. 1.5 pounds of bread dough made from Episode 3--refrigerated
  2. 8 oz of fresh mozzarella
  3. Good quality olive oil
  4. Chopped garlic (the amount of your choosing)
  5. Your favorite marinara or pizza sauce
  6. Good quality olive oil
  7. Good quality parmesan cheese
  8. Fresh basil (if you want)

Method

  1. Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven
  2. 9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13
  3. Place the dough in the cake pan (you may have to stretch the dough to reach the edges
  4. Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours)
  5. Preheat oven to 450 Degrees
  6. GENTLY place slices of fresh mozz on top of the dough
  7. GENTLY spoon your pizza sauce over the dough (a little goes a long way)
  8. Place the pizza in the oven and bake for 10 minutes
  9. Remove from the oven and drizzle with olive oil,  a little more sauce (if you wish), and parmesan
  10. Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well.
  11. Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed)

Aug 30 2017

35mins

Play

Rank #13: 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

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Rank #14: 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

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Rank #15: 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

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Rank #16: The Baking Podcast Ep 35: The healthiest muffin on the planet

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This week Taunya prepares one of the healthiest muffin recipes given to her by one of our listeners; and if you like veggies, you'll want to try this recipe!

Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness.

You can also email us your pics and story or tag us on Instagram!

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!

Beet Carrot Seed Muffins (Makes 12)

Ingredients:

1 cup AP flour

1 cup Whole Wheat Flour

2 Cups Assorted seeds (sunflower, flax, pumpkin, etc)

1 tbs cinnamon

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1/3 cup sugar

2/3 cup vegetable oil

4 eggs

1 tsp vanilla

1 cup unsweetened apple sauce

*2 cups grated carrot

*2 cups grated beet

¾ cup chopped dried apricot (you can sub for any dried fruit

Method

  1. Preheat oven to 325.
  2. Soak your dried fruit in water for about an hour
  3. Mix together your wet ingredients (including sugar)
  4. Sift together your dry ingredients and then fold in wet mix
  5. Scoop into lined muffin pans and bake for 30 to 45 minutes or until toothpick comes out clean

*sub the veggies or modify the quantity as you like, making sure you have 4 cups to work with

Store in the fridge (veggies make this perishable)

Sep 07 2017

37mins

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Rank #17: The Baking Podcast Ep30: Inverted Puff Pastry and the Pithivier

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General Chit Chat until Minute 4:00!

Fasten your seatbelt folks, this is a heavy episode! We tackle Inverted puff pastry (where you laminate with the butter on the OUTSIDE of the dough); we also talk you through how to make pastry and almond cream to make the ultimate frangipane. AND finally culminating in the ultimate dessert the French Pithivier. 

Amaze your friends and family in tackling this splendid dessert. Yes, there are a lot of steps, but each step isn't difficult on its own. 

Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness!

You can also email us your pics and story or tag us on Instagram!

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!

The Recipes:

Inverted puff pastry

Dough (Detrempt)

10 oz flour

3.75 oz water

2.25 oz butter

.375 oz salt

½ tsp lemon juice

Mix stand mixer with dough hook attachment for 4 minutes on low. OR Mix/knead by hand for 5 minutes. Form into rectangle 3/4” thick (approx. 5x7”), wrap well and store in fridge

Butter block (buerrage)

9 oz  cold unsalted butter (European style is the best)

3 oz flour

Cube butter. With stand mixer with paddle attachment add butter with flour, mix until well distributed. Turn out on parchment paper, fold over parchment paper over the top of the butter and roll until it’s approx. 13 x 7” (1/4” thick). Store in fridge at least an hour

NOTE: Go to the The Baking Podcast Facebook Group to see a video of a lamination “turn”

To Laminate (best to do this in the coldest time of the day). Do not laminate on hot days without AC.

  1. Remove butter from fridge, without removing the parchment paper, gently roll the butter to soften it up slightly AND to make sure it will wrap around your dough.
  2. Heavily flour your surface. Place the dough in the center of the butter with narrow side facing you and close the butter around the dough. Flour the top of butter.
  3. Give the dough one single fold (add more flour as you go!), wrap and return to the fridge for 1 hour. (or freezer for 30 minutes)
  4. Proceed with the folds (if you are working in a cold kitchen you might be able to do 2 turns in one go before returning to the refrigerator) until you have done 6 folds.
  5. After the 6th fold, return to the fridge for one hour (or more)
  6. Roll out the dough until it’s 1/8” thick.
  7. Using a 9” spring form pan as a guide cut 2 (or 4, if you’re lucky). NOTE: You can use any round shape as a guide (9” or less) Stack on a plate (separate with parchment paper and put in fridge for 30 minutes or until ready to use (you can also freeze them at this point. DO NOT THROW AWAY THE SCRAPS, put those in the fridge too.

Pastry Cream:

10 oz whole milk

½ oz sugar (#1 sugar)

.75 oz corn starch

2oz sugar (#2)

2oz egg yolks

1.25 oz butter (room temp)

  1. Add the whole milk and the #1 sugar in a small sauce pan bring to a boil
  2. Meanwhile mix the cornstarch, #2 sugar in a bowl and mix to combine
  3. Add the egg yolks to the cornstarch mixture whisk to combine (not to incorporate air
  4. When milk comes to boil, add approx 1/3 of the milk to the egg yolk mixture and stir until it’s incorporated
  5. Return this mixture back to the pot, and stir constantly (medium heat) until boiled for 2 minutes (should be nice and thick), transfer to a bowl and cover surface with plastic wrap and refrigerate

Almond Cream:

4.25 oz butter

4.25 oz sugar

2 oz eggs

4.25 oz almond meal

1.25 oz bread flour

1 tsp vanilla

  1.  In a mixer with paddle attachment, cream butter and sugar until light.
  2. Gradually mix in the egg
  3. Add the remaining ingredients and mix until incorporated. Store in the fridge

Frangipane

Almond cream

Pastry cream

In a stand mixer with paddle attachment add equal amounts of almond cream and pastry cream and mix until incorporation.

Pithivier

Puff pastry rounds (2)

Blackberries

Frangipane

Egg wash

  1. Remove the puff pastry from the fridge
  2. Brush edges with water on bottom piece
  3. On top piece use the wide side of a piping tip and cut out a hole in the center of top piece
  4. Pipe a layer of frangipane avoiding the wet edge
  5. Place blackberries 1 inch apart on top of the frangipane (less is more)—you don’t need a large amount of blackberries
  6. Place the top piece on top of the bottom, line up and seal with your fingers
  7. place on index and middle finger on the edge of the pastry, using the flat part of the bamboo skewer, indent the pastry making an scalloped edge. Move your fingers around the pastry so you have a scalloped edge all around
  8. Put in fridge and preheat oven to 350 degrees
  9. When oven reaches temperature, remove pithivier from fridge, brush with beaten egg
  10. Bake for approx. 40 to 45 minutes until golden

Aug 01 2017

58mins

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Rank #18: 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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Rank #19: 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

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Rank #20: The Baking Podcast Ep 26: Pate Brisee & Pop Tarts

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It's Summer and time to make a great universal crust that you can use for both sweet and savory, pies, handpies, quiches, and pop tarts! Taunya talks you through making a great French pie crust called Pate Brisee which she then turns to make Pop Tarts (with the help of King Arthur Flour and Joann Chang.

WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle.

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: Tasty Toaster Tarts (and pate brisee)

http://www.kingarthurflour.com/recipes/tasty-toaster-tarts-recipe

Video of Joann making Pate Brisee:

http://www.kingarthurflour.com/videos/tasty-toaster-tarts-by-joanne-chang

Jul 05 2017

39mins

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