Saving Bread

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What can we learn when we slow down and connect with the people growing and making our food?

In this episode of Saving Bread, Leah and I reflect on our visit to the MAUM Market, where we explore the value of shopping locally, supporting small makers, and building stronger connections to our food and communities.

We also introduce the Saving Bread Book Club, a new series where we'll read and discuss books that explore bread, grain, fermentation, food culture, and the stories behind what we bake. Whether you're passionate about sourdough, whole grains, or simply want to better understand the world of bread, we hope you'll join us.

In this episode, we discuss:

•  Our experience visiting the MAUM Market 
•  Why supporting local farmers, millers, and artisans matters 
•  Building community through food 
•  The inspiration behind the Saving Bread Book Club 
•  What we'll be reading together in upcoming episodes 

We're excited to explore the history, science, and culture of bread with you—one book and one conversation at a time.

Topics: sourdough podcast, bread culture, local food, artisan bread, whole grains, food community, fermentation, bread books, baking books, supporting local agriculture, Saving Bread Book Club.

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What if the best sourdough baker you know isn't following the recipe exactly?

In this episode of Saving Bread, I sit down with Josh Fairbanks, a bread and bagel baker from Portland, to talk about the balance between technical knowledge and intuition in sourdough baking.

We explore what it really means to know your sourdough starter, why learning to read your dough is just as important as following a formula, and how working with local millers can deepen your understanding of flour, fermentation, and flavor. Whether you're baking naturally leavened bread or sourdough bagels, this conversation will encourage you to trust your instincts while continuing to learn the science behind great bread. You can find Josh at @joshfairbanksbread on Instagram

In this episode, we discuss:

•  Building a relationship with your sourdough starter 
•  Learning to trust your intuition as a baker 
•  Reading dough instead of relying only on the clock 
•  Working with local mills and freshly milled flour 
•  Developing recipes through observation and experience 
•  Baking sourdough bread and bagels with intention 

Josh reminds us that great baking comes from combining knowledge, curiosity, and experience—not simply following a recipe.

Topics: sourdough podcast, sourdough starter, sourdough fermentation, artisan bread, sourdough bagels, bread baking, naturally leavened bread, local flour, fresh-milled flour, local mills, bread science, fermentation.

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Welcome to the first Saving Bread Lessons episode.

If sourdough starter has ever felt confusing, intimidating, or just plain high maintenance, this episode is for you.

In this beginner-friendly lesson, we’re covering the foundations of starter care: what a starter actually is, how often to feed it, refrigeration, common mistakes, weird smells, and how to stop overthinking the process.

Because keeping a healthy starter alive should feel approachable, not stressful.

In this episode, we cover:
• What a sourdough starter actually is
• Feeding schedules and maintenance
• Refrigerated vs. room temperature starter care
• Feeding Ratios 
• Common beginner mistakes
• Troubleshooting sluggish or “weird” starters

Whether you're brand new to sourdough or trying to rebuild confidence after a few failed loaves, this episode will help you build a stronger foundation.

Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science

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Welcome to Saving Bread — a podcast about baking, grain, fermentation, craftsmanship, and the people keeping the traditions of real food alive.