The Crumb - Bake from Scratch

Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, and the epic Bundt-themed present she received from her husband. Be prepared to fall in love with her many recipes, including her Kentucky Butter Cake. 

A special thank-you to our sponsors for this episode. Check out their products at Red Star and California Prunes. 

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Cheryl on Instagram: @bakesbybrownsugar
Follow Brian on Instagram: @brianharthoffman 

We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk about the versatility of the recipe and the many mix-ins you can add. Plus, Kim talks about her Dutch Oven Bread with Cheddar and Everything Bagel Seasoning, a must-bake! 

Special links from this episode: 

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipe
• Purchase Bob’s Red Mill Artisan Bread Flour
• Purchase Bob’s Red Mill Stone Ground Whole Wheat Flour
• Get Kim’s Dutch Oven Bread with Cheddar and Everything Bagel Seasoning recipe 

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman
Follow Kim on Instagram: @kickassbaker
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year. 
 

A special thank-you to our sponsors for this episode Red Star. Check out their products!

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Maria on Instagram: @fromscratchwithmaria
Follow Brian on Instagram: @brianharthoffman

The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, her new cookbook, and her Bundt cake twist on our Hummingbird Cake.   

 Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our three gluten-free recipes
• Ciarra’s Recipe for Gluten-Free Hummingbird Cake with Cranberries and Rosemary
• Purchase Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman
Follow Ciarra on Instagram: @peanutbutterpluschocolate
Follow Bob’s Red Mill on Instagram: @bobsredmill

For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached out to another pastry genius, Yossy Arefi. Yossy is the baker behind the blog Apt. 2B Baking Co., a website that chronicles her baking endeavors, which feature many gorgeous pies, galettes, and more. We also talk about Yossy’s newly released cookbook, Snacking Cakes.  

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Get Yossy’s Cranberry and Apple Cider Caramel Pie recipe
• Get Yossy’s cookbook, Snacking Cakes

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Yossy on Instagram: @yossyarefi
Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new cookbook, The Book of Pie, and will be answering listener questions on some pie troubleshooting. Plus, we’re sharing some of the exciting things that are on the horizon for Brian, Erin, and the baking community. 

A special thank-you to our sponsors for this episode, Red Star, Kerrygold, C&H Sugar, and Bob’s Red Mill. Check out their products here:

• https://redstaryeast.com/products/
• https://www.chsugar.com/products
• https://www.bobsredmill.com/shop.html
• https://www.kerrygoldusa.com/products/

Special links for this episode:

• Baking School Class: Thanksgiving Pies with Erin Jeanne McDowell and Brian Hart Hoffman 
• The Book on Pie by Erin Jeanne McDowell

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Erin on Instagram: @emcdowell
Follow Brian on Instagram: @brianharthoffman 

This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incorporate a firm butter block into a base dough through a number of folds and rolls, creating slivers of butter within the dough. During baking, the water in the dough and butter becomes steam, puffing the dough and revealing distinct layers of golden pastry. Our yeasted base dough uses Bob’s Red Mill Organic All-Purpose Flour, a flour with enough protein to make the dough elastic and hold its shape but tender enough to handle the numerous folds and rolls it receives during lamination. We bring on a lamination expert, Ruth Mar Tam of the blog Cook Til Delicious, to talk all about making your dough, shaping your Danish, and all the different ways you can play with its delicious flavor.  

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Get Ruth’s Grape Ricotta Danishes with Walnut Thyme Streusel recipe

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman
Follow Ruth on Instagram: @rushyama
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic Irish baking tips. We explore Barmbrack, the classic Irish fruitcake served during Halloween. Plus, we dig into our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle, and the amazing giveaway trip associated with it. 

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/

Special links for this episode:

• Authentic Ireland Giveaway
• Authentic Ireland Issue

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Gemma on Instagram: @gemma_stafford

                                                                  @biggerbolderbaking

Follow Brian on Instagram: @brianharthoffman

For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted round loaf, symbolizing continuity. Our challah recipe uses Bob’s Red Mill Artisan Bread Flour, a high-protein flour that ensures our expertly braided challah maintains its shape during baking and packs a delightfully chewy bite. We bring on a challah expert, Sam Adler of the blog Frosting and Fettuccine, to talk all about making, shaping, and baking a gorgeous challah loaf. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our challah recipe 
• Purchase Bob’s Red Mill Artisan Bread Flour 
• Get Sam’s Cinnamon Sugar Challah recipe 

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman
Follow Sam on Instagram: @frostingandfettuccine
Follow Bob’s Red Mill on Instagram: @bobsredmill

Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina Flour, each recipe in this lesson yields distinct benefits in texture and taste while maintaining the simple pleasures of a great chocolate chip cookie. In addition to giving you a crash course in flour, this module gives you an in-depth look at cornerstone cookie techniques, like creaming butter and sugar, chopping chocolate, and properly scooping and portioning dough. We bring on Rebecca Firth of the blog DisplacedHousewife to talk flour, chocolate chip cookies, and more. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our chocolate chip cookie recipes
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Purchase Bob’s Red Mill Artisan Bread Flour
• Purchase Bob’s Red Mill Stone Ground Whole Wheat Flour
• Purchase Bob’s Red Mill Cassava Flour
• Purchase Bob’s Red Mill Super-Fine Blanched Almond Flour
• Purchase Bob’s Red Mill Semolina Flour
• Get Rebecca’s Toasted Oat Chocolate Chip Cookies recipe

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Rebecca on Instagram: @displacedhousewife
Follow Bob’s Red Mill on Instagram: @bobsredmill