The Crumb - Bake from Scratch
A baking podcast from Bake from Scratch magazine that highlights the culture, people, and places behind the world of baking.
Better Baking Academy: Focaccia with Karlee Flores
For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen lo...
Mooncake Magic with Kristina Cho
Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast.Â
Special links from this episode:Â ...
Better Baking Academy: Gluten-Free Coffee Cake with Amanda Powell
This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus...
Better Baking Academy: Roulade with Karlee Flores
The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations!Â
<...Better Baking Academy: Conchas with Mely Martinez and Kimberlee Ho
Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the panderĂa: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the history of this delicious baked good. Then Kimberlee talks abo...
Better Baking Academy: Classic Cheesecake with Amanda Powell
For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A Cookie Named Desire to discuss the nuances of cheesecake, from the delicious crust to the crea...
The Traveling Baker: Britney Breaks Bread
Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she plans to bake next. Plus, she shares her top picks from her brand new e-cookbook, Britney Breaks Bread Holiday Cookbook!
A special thank-you to our sponsors for this episode Red Star Yeast and California Prunes. Check out their pr...
Better Baking Academy: Chocolate Cream Cheese Pound Cake with Karlee Flores
With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream cheese into the batter and incorporating rich flavors like coconut and bourbon. Our Chocolate Cream Cheese Pound Cake is a perfect blend of classic excellence and sweet modern improvement. We bring on baker Karlee Flores of the bl...
Baking Science with Cheryl Norris
Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, and the epic Bundt-themed present she received from her husband. Be prepared to fall in love with her many recipes, including her Kentucky Butter Cake.
A special thank-you to our sponsors for this episode. Check out th...
Better Baking Academy: Dutch Oven Bread with Kimberlee Ho
We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk about the versatility of the recipe and the many mix-ins you can add. Plus, Kim talks about her Dutch Oven Bread with Cheddar and Everything Bagel Seasoning, a must-bake!
Sp...
From Scratch with Maria Provenzano
Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year.
A special thank-you to our sponsors for this episode Red Star. Check out their products!
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Better Baking Academy: Gluten-Free Baking with Ciara Siller
The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, her new cookbook, and her Bundt cake twist on our...
Better Baking Academy: Pie with Yossy Arefi
For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached...
Perfect Pies with Erin Jeanne McDowell
Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new cookbook, The Book of Pie, and will be answering listener questions on some pie troubleshooting. Plus, we’re sharing some of the exciting things that are on the horizon for Brian, Erin, and the baking community.
A special thank-you to our sponsors for this episode, Red Star, Kerrygold, C&H Sugar, and Bob’s Red Mill. Check out their products here:
https://redstaryeast.com/products/https://www...Better Baking Academy: Danish with Ruth Mar Tam
This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incorporate a firm butter block into a base dough through a number of folds and rolls, creating slivers of butter within the dough. During baking, the water in the dough and butter becomes steam, puffing the dough and revealing distinct layers of golden pastry. Our yeasted base dough uses Bob’s Red Mill Organic All-Purpose Flour, a flour with enough protein to make the dough elastic and hold its shape...
Bigger Bolder Baking with Gemma Stafford
Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic Irish baking tips. We explore Barmbrack, the classic Irish fruitcake served during Halloween. Plus, we dig into our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle, and the amazing giveaway trip associated with it.
A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check...
Better Baking Academy: Challah with Sam Adler
For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted round loaf, symbolizing continuity. Our challah recipe uses Bob’s Red Mill Artisan Bread Flour, a high-protein flour that ensures our expertly braided challah maintains its shape during baking and packs a delightfully chewy bite. We bring on a challah expert...
Better Baking Academy: Cookie Flour Power with Rebecca Firth
Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina Flour, each recipe in this lesson yields distinct benefits in texture and taste while maintaining the simple pleasures of a great chocolate chip cookie. In addition to giving you a crash course in flour, this module gives you an in-depth look...
Better Baking Academy: Pâte à Choux with Laura Kasavan
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 chou...
The New World Sourdough with Bryan Ford
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...
Better Baking Academy: Pizza Power with Andris Lagsdin
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 alter...
John Whaite’s Great British Baking
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...
Better Baking Academy: Making Great Galettes with Michele Song
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 Med...
Better Baking Academy: Gluten-Free Cake with Ciarra Siller
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 i...
Quarantine Baking with Joanne Chang
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...
Better Baking Academy: Erin Clarkson Makes Macaron Magic
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 troubl...
Bake from Scratch: Volume Four Cookbook Preview
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 s...
Odette Williams on Simple Cake
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...
Better Baking Academy: Katie Olsen on the Ultimate Brownie
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 ba...
Shauna Sever on Midwest Baking
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...
Better Baking Academy: Zoë François on Do-it-All-Dough
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 w...
Great British Baking with Edd Kimber
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, ou...
Erin Clarkson Builds a Better Cookie Box
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...
A Holiday Cookie Special!
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...
Holiday Baking and Yeast 101 with Red Star
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.
Weeknight Baking with Michelle Lopez
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 be...
Getting Schooled by Zoë François
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 bre...
A Biscuit Special with Carrie Morey
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 fr...
Baking It Forward with Angela Garbacz
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...
On Cookies and Baking in China with Rebecca Firth
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 Ja...
