A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of
Preheat oven to 350 degrees. Crust: combine together the flour butter, lemon zest and powdered sugar
The luck of the Irish, wasn't about their cuisine but rather the propensity for miners of Irish dece
Thanks for listening. 400 g of warm water or 1 ¾ cup 730 g of bread flour or 5.2 cups 4g of i
To sprout or not to sprout? Why not, as it is pretty consistent that adding some sprouts to yo
Seven heavenly virtures: humility, willingness to adapt to change, caring about your customers, cari
I covered a double recipe for 48 croissants in the episode. I'm including a more home based si
There is something special about the combination of orange and cranberry. This dough is bursti
The pumpkin twist on the sourdough is perfect for the fall season. I suggest dividing the dough int
This episode was a listener favorite and tis the season of pumpkin. In this episode Shei
Please subscribe and share this podcast with another bread head. For more information about House of
Even though Spelt is recommended for gluten sensitive folks, I love it and I also love gluten!  
Sheila interviews Marian Bernick, who first developed a love of baking as a child and then formalize
Ancient Grains have become the buzz words in marketing. In this episode, Sheila tries to
A delightful chewy loaf with subtle flavors of rosemary. Recipe will yield two loaves, but you
Dustin Marks and Mechelle Coate have recently become empty nesters and have decided the timing was r
Thank you for listening, the recipe is below. For more information about House of Bread, please vis
SHOW Notes: In this episode, Sheila covers pie baking, with recipes for fruit pies and various toppi
This loaf has nice blend of sweetness with a hint of sourness. A creamier pound cake with a more com
This is a four day process. Day one: 2 cups of sourdough starter, 1 1/3 cups of white bread flour.
