You have questions; we have answers. We’re proud to have Red Star as our podcast sponsor, but beyond making an incredible product, they’re also an invaluable resource for understanding the how and why of baking with yeast. For our interview, we tapped Kelly Olson, the mind behind Carol Stevens, the main contact for all of Red Star’s baking and yeast-related questions. So, think of her as the baker’s version of Dear Abby. We tackle how to check for proper dough consistency, how to achieve the best oven-spring, and make-ahead options for your holiday baked goods. 

A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/

Recipes mentioned in this episode:

• Tomato Sourdough Focaccia
• Milk Bread

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