Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads.

Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf.

Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime!

In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world.

But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion.

Now, let me give you a taste of what’s coming up in today’s inaugural episode:

First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time.

Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking.

And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect!

So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we?

This is “Breaking Bread.” Let’s get this show on the proofing rack!

Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?”

First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC.

Let’s break down the most common issues:

1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria.
2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight.
3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning.
4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead.
5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up!

Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart.

Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language.

Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss!

Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains.

You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them?

Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut.

Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons:

1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads.
2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties.
3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily.
4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice.

Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite!

Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun!

If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it.

For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains.

Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us.

And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love.

Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself.

The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation!

That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes.

But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings.

One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects?

Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today.

So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing.

And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking.

Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers.

In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread!

This is Rachel Parker, signing off. Happy baking, everyone!

The Breaking Bread Podcast with Rachel Parker

Listen on:

Episodes

August 30, 2024

Flour Power: King Arthur’s Climate Blend and the Future of Sustainable Baking

In this episode of the Breaking Bread Podcast, host Rachel Parker discusses King Arthur Baking’s Climate Blend Flour, a sustainable baking innovation. The flour is a product of regenerative agriculture, a method of farming that enhances soil health, promotes biodiversity, and reduces carbon emissions. Apart from being environmentally friendly, the flour is noteworthy for lending […]
August 27, 2024

“Crumb-worthy Secrets: Mastering the Art of Bread Storage”

In this engaging episode of the Breaking Bread Podcast, host Rachel Parker and guest Henry Hunter, founder of Baking Great Bread at Home, discuss the crucial topic of proper bread storage. They debunk common misconceptions and explain that while bread was historically stored in cool, dry places, the modern refrigerator can actually cause bread to […]
August 27, 2024

“The Power of Steam: Elevating Your Bread from Good to Great”

In this episode of the Breaking Bread Podcast, host Rachel Parker introduces listeners to the vital role of steam in baking bread. She explains how introducing steam at the start of the baking process enhances bread’s rise, crumb structure, and crust quality. Rachel discusses various methods for creating steam in a home oven, such as […]
August 20, 2024

The Dawn of Bread – Journey Through History with Breaking Bread

In this edition of Breaking Bread, Rachel Parker takes listeners down memory lane tracing the origins of bread, a staple food in many cultures. Starting from 30,000 years ago, when our ancestors unwittingly fermented wild grain seeds in water, Rachel describes the initial creation of dense flatbreads by primitive humans. She explains the monumental role […]
August 20, 2024

“Cracking the Code: Chef Dave Palmer’s Secret to Long-Lasting Soft Bread”

In the latest episode of the Breaking Bread Podcast, host Rachel Parker interviews Chef Dave Palmer, who shares his revolutionary method for making soft, long-lasting sandwich bread. The episode covers a detailed discussion on Chef Dave’s ‘Secret Wheat’ recipe, in which he notably uses the autolyse method typically seen in sourdough baking. Along with sharing […]
August 18, 2024

The Legend of Nyah: How a Mom’s ‘Time Out’ Birthed Sourdough”

The Breaking Bread Podcast, hosted by Rachel Parker, takes listeners on a whimsical journey through time, tracing the origins of sourdough bread, all the way back to Ancient Africa. The story revolves around Nyah, a resourceful woman responsible for feeding her family. In her absence one day, the porridge she left behind naturally ferments and […]
August 18, 2024

“The Legend of Nyah: How a Mom’s ‘Time Out’ Birthed Sourdough”

In this episode of the Breaking Bread Podcast, host Rachel Parker led listeners on a journey back to Ancient Africa to uncover the legendary origins of sourdough bread. Parker shared a fictional yet intriguing story about a hardworking woman named Nyah who, out of necessity, unexpectedly discovered the technique of making sourdough. The story served […]
August 13, 2024

the accidental discovery

In the recent episode of the Breaking Bread Podcast, host Rachel Parker delves into the fascinating history of sourdough bread. The story dates back to 12,000 BCE, revolving around a tribe member named Adah from the Jordan Valley. Amidst a chaotic day, Adah unintentionally leaves a bowl of wheat paste out, which transforms due to […]
August 13, 2024

“Sourdough’s Origin Story: When Adah Left the Kitchen”

In this episode of the Breaking Bread Podcast, host Rachel Parker takes listeners on a historical journey to the accidental creation of sourdough around 12,000 BCE in the Jordan Valley. The story is centered around a pregnant woman named Adah who forgets a bowl of wheat paste on the counter while on a break, resulting […]
August 11, 2024

Sourdough Mastery: Insights from Vitale Sourdough Mastery

In this episode of the Breaking Bread Podcast, host Rachel Parker deep-dives into the art and science of making sourdough bread, primarily referencing insights from Henry Hunter’s book, ‘Vitale Sourdough Mastery’. The discussion revolves around the vital significance of choosing the right flour, the maintenance of ‘starter’ for bread, the fermentation process, and the nuances […]
August 2, 2024

2 Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May

In this episode of the Breaking Bread Podcast, Rachel Parker focuses on the art of high hydration baking, with a particular emphasis on a challenging Spanish bread, pan de cristal. Expert guest Donna May shares tips, suggesting bakers start at around 70% hydration and increase gradually with practice. She gives useful advice to manage the […]
August 2, 2024

3 “Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May”

In the latest episode of the Breaking Bread Podcast, Rachel Parker delves into the art and science of high-hydration dough with guest Donna May, a master baker specializing in pan de cristal – a Spanish bread celebrated for its open crumb and crisp crust. The show begins with a simple explanation of what hydration level […]
August 2, 2024

“1 Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May”

In this episode of the Breaking Bread Podcast, host Rachel Parker dives into the world of high-hydration dough with a special focus on the challenging pan de cristal. She teams up with expert baker, Donna May, who offers insightful tips into handling this type of dough. She advises beginners to start with a 70% to […]
August 1, 2024

“Discover Breaking Bread with Rachel Parker – Podcast Promo”

In this episode of the Breaking Bread Podcast, Rachel Parker takes her listeners on a fascinating exploration of bread baking. Not only does she discuss the science behind creating the perfect loaf, including maintaining a sourdough starter and baking techniques, but she also ponders the secrets behind family recipe treasures, like grandma’s timeless bread. The […]
July 30, 2024

“Mastering High Hydration Sourdough: Tips and Techniques”

In the Breaking Bread Podcast episode, host Rachel Parker discusses the advanced baking technique of high hydration sourdough with expert baker, Hannah Dela Cruz. Together, they delve into key pointers for mastering this technique, such as maintaining a specific dough temperature during fermentation, nurturing an active starter, autolysing without the starter, and observing the dough […]
July 29, 2024

“Proofing Through the Seasons: Mastering Bread Fermentation Year-Round”

In the inaugural episode of “Breaking Bread,” Rachel Parker takes listeners on a deep-dive into the art and science of bread proofing, focusing on the impact of changing seasons. She educates listeners about the importance of monitoring dough during warmer weather, when fermentation can quicken, and inventively maintaining yeast activity in cooler temperatures. She introduced […]
July 25, 2024

The open Chrome

In this episode of “Breaking Bread,” host Rachel Parker takes listeners on a gastronomic journey to understand the science behind achieving an open crumb in bread baking. The episode delves into the intricacies of gluten formation, the importance of dough hydration, and the role of fermentation in influencing the bread’s flavor and texture. Featuring expert […]
July 25, 2024

Exploring the World of Flour

The latest episode of “Breaking Bread,” hosted by Rachel Parker, delves into a comprehensive exploration of flour. The episode paints a vivid picture of wheat fields and the anatomy of a wheat kernel before diving into a tour of different types of flour: All-purpose, Bread, Whole Wheat, Pastry, and Semolina to name a few. It […]
July 25, 2024

The Bewitched Bread of Salem

In this episode of “Breaking Bread,” Rachel Parker whisks us back to 1692 Salem, Massachusetts, connecting the chaos of the infamous witch trials to a potential culprit: ergot, a hallucination-inducing fungus on rye. Investigating how something as innocuous as bread could potentially instigate mass hysteria and societal havoc, Rachel explores the theory of ergot-contaminated rye […]
July 25, 2024

The Great Molasses Flood

In the recent episode of “Breaking Bread,” hosted by Rachel Parker, she navigates through the less traveled patches of bread history, zeroing in on the Great Molasses Flood of 1919 in Boston. The bizarre catastrophe, where a burst tank spelled disaster with over two million gallons of molasses flooding city streets, impacted not just the […]
July 25, 2024

Podcast trailer.

In this installment of the Breaking Bread podcast, host Rachel Parker takes listeners on a deep-dive journey into the art and science of bread baking, specifically focusing on mastering sourdough’s tangy taste and creating the perfect crumb. The podcast also promises to deliver a unique combination of baking advice and historical context, showcasing how bread […]
July 25, 2024

“Exploring the World of Flours”

Show Notes: Exploring the World of Flours In this episode of “Exploring the World of Flours,” hosted by Rachel Parker, listeners dive into the versatile and fascinating world of flour. Here’s a detailed recap of what was covered: Intro: Rachel introduces the episode’s theme: the importance and variety of flour in baking. Segment 1: The […]
July 25, 2024

Bread Legends and Folklore

Show Notes: Bread Legends and Folklore In this episode of “Breaking Bread,” Rachel Parker takes listeners on a journey through the fascinating world of bread legends, folklore, and superstitions from various cultures and civilizations. Here’s a detailed recap of what was covered: Intro: Rachel introduces the theme: exploring the mystical and cultural significance of bread […]
July 25, 2024

Ancient Grains in Baking

Show Notes: Ancient Grains in Baking In this episode of “Breaking Bread,” host Rachel Parker highlights the importance of community sharing and learning in the world of home baking through a touching story by Imke Borawski, a member of their bread-making community. Here’s a detailed recap of what was covered: Intro: Rachel introduces the theme: […]
July 25, 2024

Bread Magic, Luck & Spirituality

Show Notes: Bread Superstitions and Folklore In this enchanting episode of “Breaking Bread,” host Rachel Parker takes listeners on a whimsical journey through the fascinating world of bread superstitions and folklore. Here’s a detailed recap of what was covered: Intro: Rachel introduces the theme: exploring the intriguing superstitions and folklore surrounding bread, highlighting its magical, […]
July 25, 2024

The Science Behind Sourdough Starters

Show Notes: The Science Behind Sourdough Starters Welcome to episode 3 of “Breaking Bread,” hosted by Rachel Parker! In this episode, Rachel takes us on an exciting journey into the world of sourdough starter science. Here’s a detailed recap of what was covered: Intro: Rachel introduces the topic: the fascinating science behind sourdough starters. Discussion […]
July 25, 2024

The Accidental Discovery of Bread

Show Notes: The Origins of Bread In this episode of “Breaking Bread,” Rachel Parker dives into the fascinating history of one of humanity’s oldest and most beloved foods: bread. Here’s a detailed recap of what was covered: Intro: Rachel introduces the theme: uncovering the origins and historical significance of bread. The journey begins with the […]
July 25, 2024

Achieving the Perfect Open Crumb

Show Notes: Achieving the Perfect Open Crumb In the latest episode of “Breaking Bread,” host Rachel Parker dives into the secrets of achieving that coveted open crumb structure in your bread. Here’s a detailed recap of what was covered: Intro: Rachel welcomes listeners and introduces the topic: achieving an Instagram-worthy open crumb. Discussion points include […]
July 13, 2024

Jump-Starting Sourdough and Rediscovering Heritage Grains

Show Notes: Inaugural Episode of “Breaking Bread” Welcome to the inaugural episode of the “Breaking Bread” podcast, hosted by the passionate and experienced Rachel Parker! In this episode, Rachel embarks on an exciting journey through the diverse and captivating world of bread-making. Here’s a recap of what was covered: Segment 1: Troubleshooting Sourdough Starters Rachel […]

The Breaking Bread Podcast with Rachel Parker

Episodes

Flour Power: King Arthur’s Climate Blend and the Future of Sustainable Baking

“Crumb-worthy Secrets: Mastering the Art of Bread Storage”

“The Power of Steam: Elevating Your Bread from Good to Great”

The Dawn of Bread – Journey Through History with Breaking Bread

“Cracking the Code: Chef Dave Palmer’s Secret to Long-Lasting Soft Bread”

The Legend of Nyah: How a Mom’s ‘Time Out’ Birthed Sourdough”

“The Legend of Nyah: How a Mom’s ‘Time Out’ Birthed Sourdough”

the accidental discovery

“Sourdough’s Origin Story: When Adah Left the Kitchen”

Sourdough Mastery: Insights from Vitale Sourdough Mastery

2 Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May

3 “Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May”

“1 Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May”

“Discover Breaking Bread with Rachel Parker – Podcast Promo”

“Mastering High Hydration Sourdough: Tips and Techniques”

“Proofing Through the Seasons: Mastering Bread Fermentation Year-Round”

The open Chrome

Exploring the World of Flour

The Bewitched Bread of Salem

The Great Molasses Flood

Podcast trailer.

“Exploring the World of Flours”

Bread Legends and Folklore

Ancient Grains in Baking

Bread Magic, Luck & Spirituality

The Science Behind Sourdough Starters

The Accidental Discovery of Bread

Achieving the Perfect Open Crumb

Jump-Starting Sourdough and Rediscovering Heritage Grains