A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of
I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It i
WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.DARK or whole RYE
Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness await
Happy New Year! 1. Embrace the fact you will have failures, and it is all part of the journey. 2
Show Notes: STOLLEN Two loaf yield. I know I said I was Irish in my intro, I’m also half German. My
Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape th
Sheila covers how to make the calaveras skull type bread and the pad de muertos which are the more t
I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both
What's with the funny name and how to make one of the most popular cookies in the US. SNICKERDO
While proofing may be the most passive step in bread baking — you literally sit back and wait —
Strawberry season on the Central Coast of California means strawberry shortcake for dessert! These
Next to flour of some type, salt is in all baking recipes. While extremely important, the type to ge
I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franch
A decadent yeasted chocolate bread that you can shape in a heart for the perfect Valentine's Day gif
A discussion of two different types of bread categories, enriched and not enriched loaves. The gener
In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas
How do you know if you have given your dough enough time to develop a good texture and flavor? Well
Welcome to episode sixteen of the Baking with House of Bread Podcast. In this episode, I am going to
A delightful festive twist on the basic pie recipe of a mixed berry and pumpkin pie. Pie Crust
Perfect use for your sourdough starter discard. Thanks for listening, and happy baking! Recipe at
