The Crumb - Bake from Scratch

The bakers chat with Angela Garbacz, a member of the Bake from Scratch 2019 Baker’s Dozen and founder and head baker of Goldenrod Pastries in Lincoln, Nebraska. Angela dishes on her philosophy on inclusive baking, her way of baking treats that keep it sweet but also cater to those with allergies and dietary restrictions, and figuring out how to make her famous gluten-free sweet rolls. Plus, she shares some of the positive energy that baking unlocks, like her inspiring program Empower Through Flour. Brian also talks up his favorite new way to use his muffin tin: babka knots. Then we’re diving into our new nostalgia-packed cookbook, The Cookie Collection, and our excitement for the big National Biscuit Month blowout and how White Lily flour helps us make the most tender biscuits. Finally, we finish on a feel-good note and recap how our Bake Sale for No Kid Hungry went!     

Quote: “In the end, I just wanted to feed people. There were so many people left out of the conversation and felt embarrassed to explain their allergies. And I thought, ‘We’re going to find a way to feed you.’” 

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:

• Peanut Butter-Chocolate Babkas
• Angel Biscuits

Special links from this episode:

• White Lily Biscuit Month
• Our new cookbook, The Cookie Collection
• Empower Through Flour
• Goldenrod Pastries
• Bake from Scratch : July/August Issue
• No Kid Hungry

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Angela on Instagram: @angelagarbacz_
Follow Goldenrod Pastries: @goldenrodpastries 

The bakers talk with reigning cookie queen and one of our 2019 Baker’s Dozen, Rebecca Firth. She talks about her time living as an American baker and expat in Beijing, China. There, she fell in love with the complex flavor of Chinese five-spice powder and ornate mooncakes. Rebecca also shares the journey to bringing her cookbook, The Cookie Book, to life and her new favorite flour to bake with. Plus, Brian talks about making his version of a Bahamian classic, Guava Duff, into a one-layer Guava Jam Cake topped with a Butter Rum Sauce. Kyle Grace gave the Cheddar Jalapeño Sourdough from the July/August issue a try and discovered she’s a natural fanatic for sourdough starter.

Quote: “I want you to try in your cookies—are you ready?—replace half of your all-purpose flour with white whole wheat flour. It adds really nice—wait for it—girth to a cookie.”  

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:

• Five-Spice Molasses Cookies
• Chocolate Almond Mooncakes
• Sourdough Discard Brownies
• Pineapple Ginger Thumbprint Cookies

Special links from this episode:

• The Cookie Book
• DisplacedHousewife
• July/August Issue - Bake from Scratch

Follow Bake from Scratch: 

Instagram: @thebakefeed

Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman

Follow Rebecca on Instagram: @displacedhousewife

Catch up with Jeremiah Duarte Bills, cohost of the baking podcast Flour Hour and Portuguese baking wunderkind. Jeremiah offers a Portuguese pastry deep dive, from the egg-rich desserts hailing from medieval monasteries to the sweet specialties of the Azores. The bakers also dish on their top summer baking recipes, from a vanilla-forward Pavlova to Gaby Dalkin’s Chocolate Chip Cookie Cheesecake Bars. Plus, learn what recipes to try to use up leftover egg yolks and how to turn your muffin tin into the perfect tartlet pan. 

Quote: “I truly believe every person, every baker, every culture . . . has their story. And a lot of that story is told through food.”  

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 from this episode:

• Heilala Vanilla Berry Pavlova
• Fruit Tartlets
• Pastéis de Nata
• July/August Issue

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com  

Follow Brian on Instagram: @brianharthoffman
Follow Jeremiah on Instagram: @jeremiahbakes 

The bakers talk with Amanda Faber, cohost of the baking podcast Flour Hour and winner of the second season of The Great American Baking Show. Plus, Brian and Kyle Grace talk about their weekend baking plans, from a Vanilla Malted Milk Cake to Banana Snickerdoodles. Finally, get the inside scoop on the cookbook Brian can’t stop baking from, Simple Cake by Odette Williams, and how the Platinum® Instant Sourdough Yeast from Red Star®is transforming our bread-baking!  

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/ 

Special links from this episode:

• Vanilla Malted Milk Cake Recipe 
• May/June Issue for Banana Snickerdoodles
• Simple Cake by Odette Williams

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

Follow Brian on Instagram: @brianharthoffman
Follow Amanda on Instagram: @amandaefaber

The bakers talk to David Lebovitz about ice cream, Parisian produce markets, and what he’s getting Brian for Christmas. Also on the docket: sweetened condensed milk-covered blondies, triple-vanilla braided bread, and the magic of crunchy vanilla sugar.

Brian and Kyle Grace chat with legendary cookbook author and baker Dorie Greenspan about her love of well-salted desserts and the joys of baking in her sunlit Parisian kitchen. Plus, the bakers talk Churro Bundt Cake, Japanese milk bread, and cream puffs.

A baking podcast from Bake from Scratch magazine that highlights the culture, people, and places behind the world of baking.