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Rank #18 in Food category

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Food

The Baking Podcast

Updated 5 days ago

Rank #18 in Food category

Arts
Business
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

90 Ratings
Average Ratings
54
8
12
6
10

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.

Light hearted, educational and relaxing

By goodgrainsgirl - Jan 26 2019
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When I listen to the sister’s podcast, I feel like I’m back home sitting in my parents’ kitchen and listening to my mom and sister chat. I love to bake but I do also love the chatty part! It’s nice getting to know the people behind the podcast. I live on the complete other side of the country from my family and listening to you guys is like being at home again. Really appreciate you!

iTunes Ratings

90 Ratings
Average Ratings
54
8
12
6
10

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.

Light hearted, educational and relaxing

By goodgrainsgirl - Jan 26 2019
Read more
When I listen to the sister’s podcast, I feel like I’m back home sitting in my parents’ kitchen and listening to my mom and sister chat. I love to bake but I do also love the chatty part! It’s nice getting to know the people behind the podcast. I live on the complete other side of the country from my family and listening to you guys is like being at home again. Really appreciate you!
Cover image of The Baking Podcast

The Baking Podcast

Updated 5 days ago

Rank #18 in Food category

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!

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
48 mins
Play

Rank #2: 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
53 mins
Play

Rank #3: 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
52 mins
Play

Rank #4: 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
47 mins
Play

Rank #5: 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
47 mins
Play

Rank #6: 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
31 mins
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
54 mins
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
51 mins
Play

Rank #9: 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
35 mins
Play

Rank #10: 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
37 mins
Play

Rank #11: The Baking Podcast Ep 31: Scones for the Summer Season

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intro chit-chat until minute 7.

We continue our Summer baking highlighting fruits that are at their peak and this week we feature one of our favorite scones and flavor combination in the lovely blackberry and lime scones. Melody and Taunya also discuss flavor combinations and challenge each other with coming up with something creative with a very common Summer Fruit.

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 bad ass ness!

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!

Now on to the recipe:

Blackberry Lime Scones 

https://princesspinkygirl.com/blackberry-lime-scones/

NOTE: For a lighter version sub the half & half with 1 or 2% milk!

Aug 09 2017
50 mins
Play

Rank #12: 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
50 mins
Play

Rank #13: 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
35 mins
Play

Rank #14: The Baking Podcast Ep36: Sourdough crackers and Canapes

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After a brief hiatus (LIFE HAPPENS!), the sisters are back! This time they explore using leftover sourdough starter to make delicious crackers that cost you pennies and are more delicious than anything you can buy in a store. Taunya then uses this cracker for a base for a lovely pickled fig canape—a recipe that was literally following her around in life.

The sisters also give an update on the business.

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

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

Now for the recipes!

Sourdough crackers:

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

Taunya’s notes: 1. Use the middle oven rack for equal baking

  1. Experiment with different flour combinations. Taunya used 1/3 whole spelt to 2/3 bread flour                    

Picked fig canapes

http://www.foodrepublic.com/recipes/party-time-make-these-pickled-fig-and-ricotta-canapes

Oct 04 2017
42 mins
Play

Rank #15: 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
51 mins
Play

Rank #16: 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
51 mins
Play

Rank #17: 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
1 hour 11 mins
Play

Rank #18: 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
1 hour 3 mins
Play

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
31 mins
Play

Rank #20: The Baking Podcast Ep 32: Cookies and Cornmeal?

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Chit Chat until minute 5:40

In this week's Episode, Taunya takes on her boyfriend's challenge of getting rid of his surplus of cornmeal in his pantry. With the help of Joanne Chang, she bakes up the lovely Cornmeal and Lime cookie that is deliciously different and a refreshing break from the ordinary cookie.

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!

Now on to the recipe:

http://www.completelydelicious.com/cornmeal-lime-cookies/

Aug 16 2017
40 mins
Play

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