The Crumb - Bake from Scratch

We’re back with another episode for our Better Baking Academy, this time all on brownies. 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 will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our second module of the Better Baking Academy features our Triple-Chocolate Brownies, a fudgy brownie recipe that uses dark, white, and milk chocolate and a blend of both Bob’s Red Mill Organic All-Purpose Flour and Chickpea Flour. We invited Katie Olsen of the baking blog Katiebird Bakes to talk the science and magic behind the best types of chocolate as well as how you can transform this brownie into your own.

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Triple-Chocolate Brownie Recipe
• Katie’s Recipe for Peanut Butter Swirl Brownies
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Purchase Bob’s Red Mill Organic Chickpea Flour

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

Follow Brian on Instagram: @brianharthoffman
Follow Katie on Instagram: @katiebirdbakes
Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace interview Shauna Sever, a cookbook writer and baking expert who specializes in Midwest baking. We dive deep into her new tome, Midwest Made: Big, Bold Baking from the Heartland, a collection of community cookbook recipes packed into one magnum opus and accompanied by beautiful color photography. Plus, the bakers talk about baking for the Lunar New Year and all the exciting ways you can incorporate sour cream into your doughs. 

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:

• Herbed Sour Cream Pull-Apart Loaf
• Coconut Almond Rice Cake

Special links from this episode:

• Bake from Scratch : January/February 2020 Issue
• Midwest Made

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

Follow Brian on Instagram: @brianharthoffman
Follow Shauna on Instagram: @shaunasever

Class is in session, bakers! 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 will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. 

We’re kicking off our Better Baking Academy with our Do-It-All Dough, a versatile enriched dough powered by Bob’s Red Mill Organic All-Purpose Flour. This miracle recipe can go sweet or savory, depending on the baker’s whim. For some expert insight, we talked with Zoë François about her favorite way to proof dough, what egg wash she prefers, and all of the creative ways you can play with this signature dough!

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Do-It-All Dough recipes
• Zoë François Raspberry Swirl Bread from our Do-It-All Dough
• Purchase Bob’s Red Mill Organic All-Purpose Flour

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

Follow Brian on Instagram: @brianharthoffman
Follow Zoë on Instagram: @zoebakes
Follow Bob’s Red Mill on Instagram: @bobsredmill

The bakers bring on Edd Kimber, a British baking icon who won the first series of Great British Bake Off. We get his insight on UK baking idiosyncrasies, from the catchall term “pudding” to the holiday baking traditions that have endured over the years. Then we get his formula for making some of the very best chocolate chip cookies. Plus, Brian shares the holiday pie he can’t stop serving, and Kyle Grace offers a Dutch oven bread recipe that’ll be the perfect addition to the dinner table. 

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:

• Cheddar Sage Dutch Oven Bread
• Edd Kimber’s Custard Tart
• Marmalade Pudding 

Special links from this episode:

• Bake from Scratch : Holiday Cookies Special Issue

Follow Bake from Scratch: 

• Instagram: @thebakefeed 
• Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman
Follow Edd on Instagram: @theboywhobakes

We’re bringing Erin Clarkson onto The Crumb for a deep dive into her background as a Kiwi baker and innovative blogger of Cloudy Kitchen. Erin has four glorious cookie recipes in our latest Holiday Cookies special issue and is bringing her baking know-how to our podcast. She’s offering excellent guidance on how to build, fill, and decorate a cookie box, the best way to bring a lovely assortment of cookies to your holiday cookie swap. Finally, Brian dishes on the Alaskan bakery bread roll recipe he can’t enough of, and Kyle Grace shares the best blondie recipe for PB&J lovers.

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:

• PB&J Blondies
• Salted Caramel Snickerdoodles 

Special links from this episode:

• Bake from Scratch : Holiday Cookies Special Issue 

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com 

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

Brian and Kyle Grace spill all of their top tips on how to make the best cookie swap-worthy holiday cookies. Learn how to make them look flawless (including how to nail those viral pan-banging cookies!), make-ahead tips, the proper tools you should have on hand, and the right way to mail your cookies to loved ones. Then we bring on one of our expert bakers from the test kitchen, Laura Crandall, to give a full rundown on royal icing, the best way to cover your cookies in gorgeous decoration. A special thank-you to our partners Tillamook, Wolf Gourmet, C&H Sugar, and Simply Organic, who helped sponsor this special episode. 

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/

Another thank-you to our 12 Day of Holiday Cookies sponsors, Tillamook, C&H Sugar, Simply Organic, and Wolf Gourmet. Find out more about these companies and their products with the following links:

• Tillamook
• Wolf Gourmet
• C&H Sugar
• Simply Organic

Recipes mentioned in this episode:

• Gingerbread Chai Ice Cream Sandwiches
• Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting
• Pan-Banging Molasses Espresso Cookies with Chocolate

Special links from this episode:

• Holiday Cookies Special Issue

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

Follow Brian on Instagram: @brianharthoffman

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

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

Follow Brian on Instagram: @brianharthoffman
Follow Red Star on Instagram: @redstaryeast

It’s a celebration of all things weeknight baking! We have a chat with Michelle Lopez, author of the new cookbook Weeknight Baking and the blogger behind Hummingbird High. We get her best tips on time management, prepping, and sweet hacks to expediate the baking process. Plus, Brian spills on his new favorite stir-together cake recipe, Carrot Cake Loaf, and Kyle Grace gives one of the recipes from Michelle’s new cookbook a go. Spoiler alert: whether you’re single or not, you need to be baking Michelle’s Single Lady Chocolate Chip Cookies. 

Quote: “I’ve always been a stress baker. Even in college, it was my favorite way to procrastinate. I’d come home from my intense job and want to bake something to eat right then and there. Because I’m also a stress eater.”   

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:

• Carrot Cake Loaf
• Sourdough Pumpkin Rolls 

Special links from this episode:

• Our new cookbook, The Cookie Collection
• Michelle’s new book, Weeknight Baking

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

Follow Brian on Instagram: @brianharthoffman
Follow Michelle on Instagram: @hummingbirdhigh

This week on The Crumb, we’re talking shop with Zoë François, a fantastic cookbook author and the baking teacher for the digital age. Zoë takes us inside her Minneapolis, Minnesota, kitchen, which she designed herself, and gives us a little peak at her ninth forthcoming cookbook all on cake. Plus, Zoë offers insight into what gets her baking and dancing, and why she loves to use a flamethrower on meringue. And because it’s Halloween season, Kyle Grace shares her favorite spooky cookie to bake, and Brian welcomes fall with jumbo Oatmeal Cream Sandwich Cookies and cheesy milk bread. 

Quote: “Pastry was my first love. Cakes, pies, cookies—that’s where my love began.”  

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:

• Oatmeal Cream Sandwich Cookies
• Milk Bread

Special links from this episode:

• Our new cookbook, The Cookie Collection
• Bake from Scratch - September/October Issue

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

Follow Brian on Instagram: @brianharthoffman
Follow Zoë on Instagram: @zoebakes 

In celebration of National Biscuit Month, the bakers talk all things biscuit with Carrie Morey of Callie’s Hot Little Biscuit. Her biscuits are so iconic, even Oprah is a fan! Carrie offers an inside look at the rise of her biscuit empire, how to get your kids involved in the kitchen, and all of the fun ways she keeps the biscuit formula fresh. Plus, get the scoop on our viral Jam and Brioche Tart and some of the baking bloggers you should be following on Instagram. And hot button subject: is it ever okay to eat just the frosting from a cake? 

Quote: “Make biscuits by hand, use the right ingredients, like White Lily Flour, and put a lot of love into it. That’s my top three ways to make a better biscuit.”  

A special thank-you to our sponsor, Red Star Yeast, 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:

• Carrie Morey’s Classic Buttermilk Biscuits with White Lily Flour
• Brian Hart Hoffman’s Buttermilk Biscuits with White Lily Flour
• Traditional English Scones by Lisa Heathcote of Downton Abbey

Special links from this episode:

• White Lily Biscuit Month
• Our new cookbook The Cookie Collection
• Bake from Scratch - September/October Issue

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

Follow Brian on Instagram: @brianharthoffman
Follow Carrie on Instagram: @calliesbiscuits
Follow Callie’s Hot Little Biscuit: @callieshotlittlebiscuit