Bread People Podcast

In this bonus episode, Oran Rankin, owner and head baker of Button Bakery in Evanston, Illinois, shares his journey from childhood kitchen adventures to building a community-focused village bakery with his wife, Sara. Get a behind-the-scenes look at the heart, hard work, and passion behind making delicious, quality bread accessible to everyone.

In this episode, we talking about our starter rituals, including what we do, why we do it, and who got us hooked. Plus, Bake Club gets gooooey! Chapters 00:00 Introduction to sourdough starter maintenance 01:25 Meadowlark Mill and Farm Snowbird flour 02:15 Challenges with starter health and bread outcomes 05:00 Using water dips to manage sourdough tools and plants 06:56 Experimenting with autolyse and high hydration doughs 11:54 Maintaining and converting starters: stiff vs. liquid 12:50 Parker Cook of @eatbasilandbloom - Voxy's conversion to a stiff starter after watching Paker's videos 20:44 Mindy's starter routine learned from Addie Roberts @breadstalker_ 26:05 The purpose of coil folds and aeration in starters 36:04 Addressing listener questions on starter timing and discard 38:45 @memelmelmel puff pastry 43:05 Amy Coyne's viral sourdough croissant loaf from @amybakesbread

BREAD PEOPLE — EPISODE 05 🍞 | MEET THE SOURDOUGH NERD Our very first guest is bringing the big sourdough energy! In Episode 5, we are joined by Brynn Stits, aka The Sourdough Nerd. Join us for a delightfully nerdy conversation with Brynn, a gifted baker and sourdough guru. From our favorite sourdough obsessions and the powerhouse starters behind every great bake to vintage sourdough cookbooks and, of course, goats, we’re covering all the things we love! Grab a slice and settle in for our conversation with Brynn, The Sourdough Nerd! 🥖✨ Feed your starter. Pull up a chair. You’re one of us now. ━━━━━━━━━━━━━━━━━━━━ Chapters 02:00 Brynn's motivation and the therapeutic aspect of sourdough 02:06 Brynn's journey into sourdough baking 04:02 Exploring vintage sourdough cookbooks and recipes 04:09 Using potatoes in bread for texture and flavor 05:45 Brynn and Voxy talk about how helpful Tom Cucuzza’s videos are @the_sourdough_journey 07:00 The science behind sourdough and handling techniques 07:03 Tips for achieving oven spring and steam techniques 09:57 Developing new flavors and recipe experimentation 19:59 The importance of a strong sourdough starter 20:05 Brynn's passion for sharing bread knowledge 24:59 Brynn's goats and farm life 26:05 Brynn's thoughts on temperature and starter care 29:50 @wendybird18 writes in with some questions and Brynn answers them 29:58 Inspiration for new recipes and flavor ideas 37:40 @sarah_c_owens recipe for Bleu Cheese and Walnut crackers 39:15 @marielesterbaker Harvest Tin Loaf 44:45 @feinbackhaus the bread knife that Brynn recommends with this code for 10% off your entire order “BRYNN10” FOLLOW BREAD PEOPLE 🍞 Instagram: @breadpeoplepodcast Voxy: @dough.wav Mindy: @mysourdoughbakes25 FIND OUR GUEST 🎙️ Brynn Stits — The Sourdough Nerd [Add Brynn’s social handle here] LISTEN TO THE PODCAST 🎧 Apple Podcasts: https://podcasts.apple.com/us/podcast/bread-people-podcast/id6814674029 Got a sourdough question, a baking hot take, or a technique you swear by? Drop it in the comments or send us a DM on Instagram. We want to hear what you’re baking, too. Like, subscribe, and join the club. WE’RE BREAD PEOPLE NOW.

Sourdough is always part of the conversation, but this time we’re shaking things up with a Q&A and sharing more about our lives as home bakers, from our sourdough beginnings to the bread baking habits that keep us mixing, shaping, and baking. Pull up a chair for episode four and get to know the Bread People a little better. There’s plenty of sourdough chatter to go around. Chapters 02:05 Intimidating bakes and anticipation of a sourdough croissant guide from @sourdough.etc 04:00 Family sourdough intervention 05:58 Swapping starters and the challenges involved 08:55 Patience with proofing and slicing fresh bread 12:11 Documenting baking journeys and learning from failures 14:58 Our baking personalities 20:00 The importance of a healthy starter and troubleshooting dense bread 25:04 Impulses and spontaneous baking decisions 30:00 Bake Club puff pastry from @memelmelmel 37:58 Sourdough Tipline - Joe from Boone, NC

We’re Bread People who love to talk sourdough! In this episode, we get into mixing sourdough dough, shaping loaves, and the bread bakers who have inspired us along the way. We recap last week’s Bake Club challenge, which was sourdough focaccia, and we introduce our next baking challenge. Join us for a little bread talk, plenty of sourdough chatter, and a peek into our lives as home bakers. Chapters 00:00 Introduction to sourdough baking and episode overview 01:10 Planning and timing for sourdough baking 02:11 Discussing focaccia baking and chasing the perfect crumb 03:30 Baker's percentages 04:45 Can you make sourdough on vacation? If you have a @eatbasilandbloom starter you can! 07:00 Learning about stiff starters and their benefits 09:32 Feeding and maintaining stiff starters during travel & @talkeasypod mug makes a cameo 11:34 Common sourdough questions and troubleshooting 12:30 @amybakesbread honey butter focaccia 14:01 Creative focaccia toppings and variations 16:46 Shaping and baking techniques for high hydration doughs 17:20 @_lacebakes_ base for sourdough focaccia 20:29 Introducing the sourdough bake club and discard recipes 21:45 @breadstalker_ and her thoughts on mixing from her book 28:03 The importance of mixing and gluten development 33:00 @maurizio leo's helpful videos 36:00 @sourdough.etc helpful posts 37:15 listener question from @imnotspikelee 39:29 Knowing when dough is proofed and ready to bake 43:21 Managing hooch and starter health before baking 45:13 Closing remarks and next steps in baking journey

We looooove to go on about sourdough. In this episode, we share our latest sourdough baking experiments, tips for managing dough, and creative ideas for inclusions like jalapeno cheddar and roasted garlic focaccia. Chapters 00:00 Introduction to sourdough baking and episode overview 01:02 Mindy shares her three-day sourdough process 02:29 Visuals of Mindy's beautiful loaf and crumb 03:26 Mindy stumbled over her words trying to describe that Instagram baker @mothership_breads is an insanely talented baker who is also somehow incredibly accessible to people 06:25 Bake club: sourdough jalapeno cheddar bread 07:34 Discussion on crust color and baking preferences 08:55 Achieving airiness with coil folds and lamination 10:10 Inclusion ideas: cubed vs grated cheese in bread 12:17 Candied jalapenos recipe and flavor profile 16:13 Mindy's go-to focaccia recipe is roasted garlic focaccia by @amybakesbread 17:28 Stuffed focaccia with cheese and fillings with a genius idea from @_lacebakes_ 19:41 Next week's bake club challenge: focaccia with inclusions 20:19 Overview of sourdough process and initial mixing techniques 22:22 Managing hydration, mixing, and gluten development 24:23 Signs of dough readiness and avoiding over-folding 26:54 Shaping, scoring, and preventing holes in bread 28:49 Tips for storing bread and prolonging freshness 33:32 Listener questions: scoring tools like cool lames from @wiremonkeyshop and bread storage tips 39:40 Closing thoughts and upcoming episode preview Also, a shout out to @ciaobellabreads for her amazing bagel guide that every Instagram sourdough baker seems to be baking from :)

Our first episode is finally here! We’re Mindy and Voxy, two home bakers who are completely obsessed with sourdough and almost as passionate about talking about it as we are about baking it. In this episode, we’re checking in on what we’ve been baking, dreaming about future bakes, and answering questions from fellow bread people. We’re learning this podcasting thing as we go, and we’re so glad you’re here to join the conversation! Join us on Instagram at Bread People Podcast Chapters 00:00 Introduction to the podcast and hosts 02:03 How the hosts met and started baking together 03:01 The purpose of the podcast and community building 03:49 Recent baking experiments: Japanese milk bread by @adeputriwjy and flaxseed loaf by @marielesterbaker 05:01 Baking bagels and experimenting with proofing times 06:00 Making tangy sourdough discard crackers by @amybakesbread and other recipes 08:04 Tips for managing sourdough baking with a busy lifestyle 09:59 Achieving the perfect open crumb and shaping techniques 12:03 Learning from other bakers and recipe inspiration 13:57 Introducing the Bake Club and upcoming baking challenges 16:12 Tools and gadgets for sourdough baking: Must-haves and splurges 20:03 Using the refrigerator to manage sourdough schedules 23:55 Answering listener questions and community engagement 27:59 Closing remarks and next steps for listeners