Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. A twice-cooked dough—first on the stovetop and again in the oven—choux is like a magic air bubble of pastry. It harnesses the power of steam, rather than leavening, to rise in the oven. We’re offering two ways to choux—crunchy Choux au Craquelin with Diplomat Cream and savory, cheesy White Cheddar and Chive Gougères. These two choux recipes feature Bob’s Red Mill Organic All-Purpose Flour, a versatile flour that packs enough protein for the choux to hold its puffy shape. We bring on Laura Kasavan of the blog Tutti Dolci to get a little tutorial on making choux dough, piping, and the best ways to customize your recipe.

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Choux au Craquelin and White Cheddar and Chive Gougères recipes
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Get Laura’s Key Lime Pie Cream Puffs recipe 

Follow Bake from Scratch: 

• Instagram: @thebakefeed 
• Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Laura on Instagram: @tutti_dolci
Follow Bob’s Red Mill on Instagram: @bobsredmill

In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford, the sourdough genius behind the new cookbook New World Sourdough. Bryan describes his baking style as having Honduran roots blended with a New Orleans upbringing, bringing a sourdough spin to South American classics like pan de coco and semitas de yema. In addition, we’re covering his endeavors to donate 5% of his book earnings to charities and the recent success of Bakers Against Racism global bake sale. 

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.

Recipes mentioned in this episode:

• Irish Cream Bread
• Pan de Coco

Special links from this episode:

• New World Sourdough by Bryan Ford
• Bake from Scratch Authentic Ireland Issue

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

Follow Bryan on Instagram: @artisanbryan
Follow Brian on Instagram: @brianharthoffman 

Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. For this lesson, we’re featuring a recipe for pizza with an obsession-worthy crust courtesy of Bob’s Red Mill Organic All-Purpose Flour and the fantastically elastic Bob’s Red Mill Semolina Flour. We bring on Andris Lagsdin, founder of Baking Steel, an epic alternative to the pizza stone, to talk about how to top your pizza, make a stellar crust, and bake it to perfection. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Heirloom Tomato Pizza recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Purchase Bob’s Red Mill Semolina Flour 

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

Follow Brian on Instagram: @brianharthoffman
Follow Andris on Instagram: @andrislagsdin
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School. John opens up about falling back in love with baking during quarantine and how teaching feels like his unique calling. He offers some sweet inspiration if you’re thinking of giving British baking a try. Plus, we introduce our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle.

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.

Recipes mentioned in this episode:

• Banana Bread Bonanza

Special links from this episode:

• Bake from Scratch May/June Issue
• Bake from Scratch Authentic Ireland Issue

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow John on Instagram: @john_whaite
Follow Brian on Instagram: @brianharthoffman

Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. This module stars a Blueberry Cornmeal Galette, the perfect rustic conclusion to any dinner. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and the delightfully crunchy Bob’s Red Mill Medium Grind Cornmeal. We’re talking to Michele Song of the baking blog Studio Baked to chat about galette crust dos and don’ts, as well as all the ways you can play with the filling to create your own special version.  

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Blueberry Cornmeal Galette recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Purchase Bob’s Red Mill Medium Grind Cornmeal

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

Follow Brian on Instagram: @brianharthoffman
Follow Michele on Instagram: @studiobaked
Follow Bob’s Red Mill on Instagram: @bobsredmill

We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our fourth module features our gluten-free blend comprised of four Bob’s Red Mill products—Gluten Free 1-to-1 Baking Flour, Super-Fine Almond Flour, Gluten Free Oat Flour, and Organic Coconut Flour—each one bringing a signature texture boost to our cake base. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter Plus Chocolate to talk about the best ways to use alternative flours and how everything is made better with frosting.  

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Chocolate Cake recipe
• Ciarra’s recipe for Gluten-Free Chocolate Orange Almond Cake with Swiss Buttercream
• Purchase Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• Purchase Bob’s Red Mill Super-Fine Almond Flour
• Purchase Bob’s Red Mill Organic Coconut Flour
• Purchase Bob’s Red Mill Gluten Free Oat 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

Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of inspiration for all of those housebound right now. And for baking ideas, you’ll find no short supply, from great pantry substitutions to recipes that make the most of what you have on hand. Because while you’re at home, you might as well be baking!

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. 

Recipes mentioned in this episode:

• Dried Herb Ciabatta
• Banana Bread Bonanza

Special links from this episode:

• Pastry Love

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Joanne on Instagram: @joannebchang
Follow Brian on Instagram: @brianharthoffman

Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and Kyle Grace break down the amazing new recipe, Vanilla Bean Macarons with Strawberry Buttercream. Aided by Bob’s Red Mill Super-Fine Almond Flour, our delicate macarons are speckled with rich vanilla bean seeds and filled with a luscious Strawberry Buttercream—the perfect recipe to begin exploring the grand, adventurous world of French macarons. Then, we talk with Erin Clarkson, macaron maker extraordinaire and the baker behind Cloudy Kitchen, for some masterful macaron wisdom. Erin troubleshoots common macaron problems, which essential tools you need to have on-hand, and how to play with the decoration.

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Vanilla Bean Macaron with Strawberry Buttercream recipe
• Purchase Bob’s Red Mill Organic Super-Fine Almond Flour

Follow Bake from Scratch: 

• Instagram: @thebakefeed 
• Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman
Follow Erin on Instagram: @cloudykitchen
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Brian and Kyle Grace give a sweeping overview of Bake from Scratch: Volume Four, our new cookbook that features more than 650 recipes. Brian highlights some of his favorite recipes, from Twice-Baked Meringue Cake to the Braided Black Cocoa and Peanut Butter Brioche. Meanwhile, Kyle Grace reminisces on her adventures in sourdough, pâte à choux, and French Apple Cake. Hot idea of the episode: let’s bring the classic Christmas cake bûche de Noël to springtime! Hummingbird bûche de Noël, anyone? Go grab Bake from Scratch: Volume Four in stores and online, officially out March 17!  

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.

Recipes mentioned in this episode:

• Braided Black Cocoa and Peanut Butter Brioche
• Strawberries and Cream Scones

Special links from this episode:

• Grab our new cookbook, Bake from Scratch: Volume Four

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

Follow Brian on Instagram: @brianharthoffman

Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto on taking versatile base recipes and transforming them into creative masterpieces. Odette also gives ideas on how to bring your kids into the kitchen to bake. Plus, she offers her direction on how to decorate and dress up your cakes, and her favorite Australian desserts from her childhood.

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.

Recipes mentioned in this episode:

• Hazelnut-Banana Sour Cream Muffins
• Dark Chocolate Lava Cakes

Special links from this episode:

• Bake from Scratch : January/February 2020 Issue
• Simple Cake

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

Follow Brian on Instagram: @brianharthoffman
Follow Odette on Instagram: @odettewilliams