Published by Allison
Saving Bread explores sourdough, grain, fermentation, craftsmanship, and the people keeping real bread alive. Join baker and educator Allison White for practical lessons and thoughtful conversations with bakers, millers, farmers, oven makers, and others shaping the future of bread. Long live real bread.
Listen on Apple PodcastsSend us a question or voice memo! This week on Saving Bread, Allison talks with Martin Sorge, self taught baker, writer, winner of The Great American Baking Show and author of the new cookbook Great Bakes: Modern Classic Recipes from the Midwest. Martin has spent more than a decade baking with local flour, whole grains and unique grain varieties, and his approach makes experimenting with unfamiliar ingredients feel surprisingly approachable. In this conversation, Martin and Allison talk about why flour deserves the same attention we give local produce, cheese and other regional foods, and how getting to know the grain itself can completely change the way we bake. Martin shares one of his favorite ways to test a flour he has never used before: make a very simple shortbread and let the flavor of the grain speak for itself. They also get into rye bread and some of the misconceptions surrounding it. Martin explains why the flavor many Americans associate with rye is actually caraway, how rye dough behaves differently from wheat dough, why acidity and sourdough are so important in high percentage rye breads and why some traditional rye loaves are actually better when you wait until the next day to cut into them. The conversation also covers buckwheat, spelt, black emmer, soft honey emmer dinner rolls, local grain from Janie’s Mill, German bread culture and Martin’s experience baking with Arnd Erbel in his centuries old bakery in Dachsbach, Germany. Martin also shares what competing on The Great American Baking Show taught him about trusting simple flavors and his own point of view, why failed bakes are an important part of becoming a better baker and why he believes bread deserves to be brought back to the center of the table. Great Bakes: Modern Classic Recipes from the Midwest is available now and includes more than 100 sweet and savory recipes inspired by the ingredients, people and baking traditions of the Midwest. Follow Martin on Instagram: @martinsorge Martin Sorge: martinbakes.com Great Bakes: martinbakes.com/books Martin’s upcoming cookbook events and classes: martinbakes.com/events Janie’s Mill: janiesmill.com Arnd Erbel and Bäckerei Erbel in Dachsbach, Germany: arnderbel.de If you enjoyed this episode, follow Saving Bread and share it with another baker. Ratings, reviews and sharing the podcast are some of the best ways to help more people find these conversations. Long live real bread. Martin Sorge, Great Bakes, Great Bakes cookbook, Modern Classic Recipes from the Midwest, The Great American Baking Show, whole grain baking, whole grain flour, rye bread, rye sourdough, sourdough bread, local grain, local flour, ancient grains, black emmer, emmer flour, buckwheat flour, spelt flour, Janie’s Mill, German bread, German baking, artisan bread, bread baking, sourdough baking, Midwest baking, baking podcast, bread podcast, Saving Bread podcast
Send us a question or voice memo! What changes when flour stops being the background of a loaf and becomes the whole party? In this episode of Saving Bread, Allison talks with baker and miller Baylin Speidel, head baker at Chimacum Valley Grainery in Chimacum, Washington. Chimacum Valley Grainery brings farming, stone milling, baking, malting, and brewing together on one property. Baylin shares how working this closely with grain transformed the way she understands flour, flavor, fermentation, and bread. Baylin walks us through what happens when a wheat berry passes through a stone mill and explains the meaning of extraction rate, high extraction flour, and one hundred percent whole grain flour. She also shares a practical and encouraging path for bakers who want to begin using more local and freshly milled grain without changing everything at once. You can begin with a familiar bread formula, replace five or twenty percent of the flour, observe what changes, and slowly build your confidence from there. For bakers ready to use larger percentages of whole grain flour, Baylin offers guidance on choosing a flour blend, increasing hydration, shortening mixing time, using an autolyse and bassinage, managing levain percentage, and paying attention to fermentation. She explains why whole grain dough often needs more water than expected, why fresh flour benefits from a gentler approach, and why the way a dough feels is often more important than the hydration number written on the formula. This conversation is also about the relationships behind a loaf of bread. Baylin and Allison discuss the importance of connecting bakers with farmers, millers, grain breeders, and other bakers. They explore how curiosity, communication, and community can help create a stronger and more resilient local grain economy. Whether you are curious about stone milled flour, beginning to experiment with whole grains, or already baking with one hundred percent extraction flour, this episode offers practical guidance and plenty of encouragement to keep learning. IN THIS EPISODE How stone milling works Stone milled flour compared with roller milled flour What extraction rate means High extraction flour and whole grain flour How to begin using local flour Starting with five or twenty percent whole grain Choosing strong and supporting grains for a flour blend Hydration for whole grain sourdough Autolyse and bassinage Mixing fresh milled flour with a gentler touch Using levain percentage to manage fermentation How dough temperature and dough mass affect fermentation Building relationships with local farmers and millers The farming, milling, baking, malting, and brewing model at Chimacum Valley Grainery LINKS AND RESOURCES Chimacum Valley Grainery https://chimacumgrain.com Order stone milled flour and Grainery goods https://chimacumgrain.com/store Chimacum Valley Grainery workshops https://chimacumgrain.com/workshops Follow Chimacum Valley Grainery on Instagram https://www.instagram.com/chimacumgrain Follow Baylin on Instagram https://www.instagram.com/thedustedstone KEY WORDS Baylin Speidel, Chimacum Valley Grainery, stone milled flour, whole grain sourdough, fresh milled flour, freshly milled flour, high extraction flour, extraction rate, sourdough bread, whole wheat sourdough, artisan bread, local grain, local flour, flour milling, stone milling, bread hydration, autolyse, bassinage, levain, pre fermented flour, bread fermentation, production baking, organic grain, grain farming, local grain economy, Washington grain, Olympic Peninsula, Saving Bread podcast
Send us a question or voice memo! In Lessons Episode 4, we take the country dough formula we created in our Baker’s Math episode and finally turn it into a loaf of bread. I’ll walk you through the entire process, beginning with the night-before levain build and continuing through the autolyse, mixing, gluten development, bulk fermentation, folds, pre-shaping, final shaping, basket proof, cold retard, scoring, baking, cooling, and evaluating the finished loaf. Along the way, we’ll cover: How to recognize when your levain is ripe and ready What an autolyse does—and when it may be helpful Mechanical mixing and the windowpane test How to reach a Desired Dough Temperature of 78°F Stretch and folds versus coil folds How to measure percent rise during bulk fermentation The signs of under-fermented, properly fermented, and over-fermented dough Pre-shaping, bench rest, and final shaping Choosing the right banneton The room-temperature basket rise before refrigeration Covering your dough during an overnight cold retard Scoring and baking in a Dutch oven How to evaluate the crust and crumb after baking Most importantly, we spend time answering one of the most difficult questions in bread baking: How do I know when bulk fermentation is finished? There is no single bubble, jiggle, percentage, or number on the clock that can answer that question by itself. Instead, we’ll learn how to look for several signals that begin telling the same story: the dough has developed enough gas to feel light and alive, while retaining enough strength to be shaped into a loaf. This is not intended to be a strict bake-along. Listen through the episode once before beginning, then return to individual sections as you work through your own loaf. Your dough may move faster or slower than mine. The goal is not to force it to follow my schedule, it is to understand what you are trying to accomplish during every stage. If sourdough starter maintenance, levain building, or baker’s math still feels unfamiliar, begin with Lessons Episodes 1–3 and then return to this episode. Next time, we’ll use what we learn from this bake to begin troubleshooting under-proofing, over-proofing, weak dough, dense crumb, scoring problems, dark bottoms, and more. Happy baking, and long live real bread. Formula for the Show Notes Levain Build 10 g ripe starter 25 g bread flour 25 g whole wheat flour 50 g water Total levain: 110 g Use 100 g in the final dough. Final Dough 375 g bread flour 75 g whole wheat flour 325 g water 100 g ripe levain 10 g salt Approximate total dough weight: 885 g Total Formula 500 g total flour 20% whole wheat flour 75% hydration 10% pre-fermented flour 2% salt Keywords sourdough, sourdough bread, country dough, country loaf, sourdough country loaf, beginner sourdough, artisan bread, bread baking, naturally leavened bread, levain, sourdough starter, baker’s math, autolyse, gluten development, windowpane test, mechanical mixing, KitchenAid sourdough, desired dough temperature, DDT, bulk fermentation, percent rise, stretch and fold, coil fold, pre-shaping, sourdough shaping, banneton, basket proof, final proof, cold retard, scoring sourdough, Dutch oven bread, oven spring, whole wheat sourdough, fermentation, bread education, Saving Bread Podcast Links and Mentions Follow Saving Bread on Instagram https://www.instagram.com/savingbreadpodcast/ Listen to or review Saving Bread on Apple Podcasts https://podcasts.apple.com/us/podcast/saving-bread/id1896790106 The Perfect Loaf: Complete Bread-Shaping Guide https://www.theperfectloaf.com/guides/shaping-bread-dough/ The Perfect Loaf: How to Shape a Batard https://www.theperfectloaf.com/guides/shaping-a-batard/ Rosehill Sourdough: The BreadMat https://rosehillsourdough.com/product/the-breadmat/ Rosehill Sourdough: Oven Gloves https://rosehillsourdough.com/product/gloves/ Music by Joshua from DOPE
Send us a question or voice memo! Ally and Leah are back down the Rabbit Hole for a casual conversation about sourdough experiments, bakery field trips, and the stories we tell through bread. Inspired by Sourdough Culture by Eric Pallant, Leah creates a sourdough starter from scratch for the first time—funky smells, mysterious liquid, daily feedings and all. Meanwhile, Ally compares a traditional flour-and-water starter with one made using pineapple juice. They discuss false rises, acidity, starter pH, unpleasant early-stage bacteria and whether the pineapple juice method actually makes creating a starter easier. Then they recap their visit to Beloved’s Bakery & Café in Reno, Nevada, where they sampled sourdough bread, bialys, pretzels and an impressive assortment of laminated pastries. Finally, they go deep on inclusions in bread. Are jalapeño cheddar and cranberry walnut loaves simply delicious products that customers love—or can inclusions become something more? Ally and Leah explore how local, seasonal and culturally meaningful ingredients can help bakers differentiate their work, celebrate their communities and turn a loaf of bread into a story. This episode is an invitation to experiment, stay curious and consider not only what goes into your bread, but why it belongs there. KEYWORDS sourdough starter, pineapple juice sourdough starter, pineapple starter method, how to make sourdough starter, starter from scratch, sourdough culture, Eric Pallant, Debra Wink, sourdough starter pH, sourdough false rise, sourdough bacteria, beginner sourdough, bread inclusions, sourdough inclusions, artisan bread, artisan bakery, Beloved’s Bakery Reno, whole grain bread, local grain, cottage bakery, bakery business, seasonal bread, jalapeño cheddar sourdough, community baking, Saving Bread podcast, Matriarch Bread LINKS & MENTIONS Sourdough Culture by Eric Pallant https://www.ericpallant.com/book/sourdough-culture/ Debra Wink’s Pineapple Juice Solution — Part One https://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1 Debra Wink’s Pineapple Juice Solution — Part Two https://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2 Kathryn Shields — Amore Fermentum Instagram: @amore_fermentum https://www.instagram.com/amore_fermentum/ Laila — The Early Rise Instagram: @theearlyrisebaker https://www.instagram.com/theearlyrisebaker/ Alexandra Allen — Wild Woman Bakery Instagram: @wildwomanbakery https://www.instagram.com/wildwomanbakery/ Beloved’s Bakery & Café 299 E Plumb Lane, Suite 129 Reno, Nevada https://www.belovedsbread.com/ Instagram: @belovedsbread https://www.instagram.com/belovedsbread/ Love, Yvonne Cakes Instagram: @ love.yvonne https://www.instagram.com/_love.yvonne_/ Graison Gill Instagram: @graisongill https://www.instagram.com/graisongill/ Sarah Owens Instagram: @sarah_c_owens https://www.instagram.com/sarah_c_owens/ Music by Joshua from DOPE.
Send us a question or voice memo! What began as Campbell McFarlane’s own obsession with sourdough eventually became RackMaster- an oven designed to give home, cottage, and small-scale bakers access to thoughtfully engineered equipment without requiring a traditional bakery. In this episode, Campbell shares how he moved from baking in Dutch ovens and a small deck oven to designing one of the most recognizable ovens in the cottage-baking world. We talk about the very real learning curve that comes with moving into open deck baking, why a great oven cannot disguise poorly fermented dough, and what bakers should expect when increasing their production. We also explore the remarkable community that has grown around RackMaster. Campbell is known not only for making equipment, but for freely sharing his knowledge, answering questions at nearly any hour, delivering ovens to extraordinarily remote places, and helping bakers become the best they can be. In this conversation: How Campbell first became hooked on sourdough The experiences that inspired him to develop the RackMaster oven Why switching from Dutch ovens to deck baking requires bakers to reassess their dough Steam, oven loading, and learning to work with a new baking environment The many products bakers make in RackMaster ovens beyond bread How the ovens have helped cottage bakers increase production and build businesses Campbell’s belief in sharing knowledge without gatekeeping The worldwide community of bakers supporting one another Why Campbell considers himself available approximately “18/7” This is a conversation about ovens, but even more than that, it is about giving bakers the tools, encouragement, and access they need to keep the craft of real bread moving forward. Find Campbell: Instagram: @campbell2664 Outside North America: rackmaster.co.uk North American availability: Pleasant Hill Grain Episode topics: RackMaster oven, Campbell McFarlane, cottage bakery equipment, microbakery ovens, bread deck ovens, open baking sourdough, Dutch oven to deck oven baking, steam for sourdough bread, scaling a cottage bakery, artisan bread equipment, RackMaster RM2020, Pleasant Hill Grain
Send us a question or voice memo! Baker's math doesn't have to be intimidating. In this episode, we're breaking down one of the most misunderstood topics in bread baking into something practical and approachable. We'll walk through baker's percentages, hydration, total formula, mixing-day formula, and pre-fermented flour (PFF)—without getting lost in complicated equations. Together, we'll build a simple country bread formula step by step, learn how to account for the flour and water in your levain, and scale that recipe into a home-sized loaf you can bake right alongside future episodes. Whether you've always been confused by percentages or you've been baking for years and want a stronger foundation, this episode will help you read formulas with confidence and understand the language professional bakers use every day. In this episode we discuss: What baker's percentages actually mean Why flour is always 100% Total hydration vs. mixing-day hydration Total formula vs. mixing-day formula How to account for the flour and water in your levain Understanding pre-fermented flour (PFF) Scaling a formula for home baking Answering listener questions on levain, inclusions, and dough weight Baker's Math Resources: DOAP Calc - https://calc.getdoap.com/ The Perfect Loaf Membership - https://www.theperfectloaf.com/membership/?utm_source=tpl-internal&utm_content=site-header sourdough, sourdough bread, baker's math, baker's percentages, hydration, pre-fermented flour, PFF, levain, sourdough starter, bread formula, artisan bread, home baking, bread baking, bread education
Send us a question or voice memo! What happens when you treat every ingredient like it matters? In this episode of Saving Bread , I sit down with Alexandra Allen of Wildwoman Bakery to explore how freshly milled grains can completely transform sourdough baking—from cookies and pastries to naturally leavened breads. We dive into how Alex thinks about flour selection, butter, vanilla, levain behavior, and ingredient quality to build flavor from the ground up. Whether you're curious about baking with fresh-milled flour or looking for new ways to bring creativity into your sourdough baking, this conversation is full of practical ideas and inspiration. In this episode we discuss: Baking sourdough cookies with freshly milled grains Choosing butter for flavor and texture Making homemade vanilla extract Understanding levain behavior Developing recipes with whole grains Building flavor through thoughtful ingredient choices Finding your own creative voice as a baker Alex's approach reminds us that great bread—and great baking—isn't just about following a formula. It's about understanding your ingredients and letting curiosity guide the process. You can find Alexandra on Instagram @wildwomanbakery , and if you're in Arkansas, you can find her sourdough pastries and baked goods at the Fayetteville Farmers Market . Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science, sourdough cookies
Send us a question or voice memo! Your sourdough starter is alive—and small changes in how you feed and maintain it can dramatically change how it behaves. In this episode of Saving Bread , we explore the four biggest variables that influence a sourdough starter: hydration, temperature, flour choice, and inoculation (seed percentage) . Understanding how each of these factors affects fermentation will help you troubleshoot sluggish starters, adapt to seasonal changes, and build a starter that performs consistently. Whether you're just getting started or you've been baking sourdough for years, this episode will give you a framework for understanding why your starter behaves the way it does instead of simply following a feeding schedule. In this episode, you'll learn: How hydration affects fermentation speed Why temperature changes everything How different flours influence starter activity What seed percentage (inoculation) actually does How to adjust your starter as the seasons change How to make confident decisions instead of guessing If you've ever wondered why your sourdough starter behaves differently from one bake to the next, this episode will help you understand the science behind it. Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science
Send us a question or voice memo! 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.
Send us a question or voice memo! 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.
Send us a question or voice memo! 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
Send us a question or voice memo! Welcome to Saving Bread — a podcast about baking, grain, fermentation, craftsmanship, and the people keeping the traditions of real food alive.