Saving Bread
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.
Saving Bread
Latest Episodes
Interviews E13 Laila O'boyle of The Early Rise on Bread, Community & West Coast Breadfest
What happens when you take a community that's grown online and bring everyone together in person?This week on Saving Bread, Allison sits down with her longtime friend Laila, the baker and educator behind The Early Rise and founder of Wes...
Interviews E12 Building Trust, Finding Your Voice & Baking with Jill Nguyen of Capitol Jill Baking
Jill Nguyen didn’t grow up baking. In fact, she didn’t start until 2020.What began as a pandemic bread obsession eventually became Capitol Jill Baking, her Washington, DC microbakery known for naturally leavened breads, invent...
Interviews E11 Jon + Amanda of Proof Bread - From the Garage to Five Bakeries
This week on Saving Bread, Allison sits down with Jon and Amanda of Proof Bread in Arizona.Proof began in 2017 with hand-mixed dough, one farmers market, a few wholesale accounts, and a home bakery. Today, Proof has grown to f...
Rabbit Hole E03: The $60 Rye Loaf, Mexico City, Napa & What Bread Is Worth
Leah is back for another Rabbit Hole episode, and this time we’re talking about what we’ve been eating, where we’ve been traveling, and the loaf everyone in the bread world seems to have an opinion about.Leah shares her visit to Moulin i...
Lessons E08 The pH of Sourdough | Microbiology, Fermentation & Whole Grain
pH is one of the topics I’m asked about most often, but the number on a meter is only one part of understanding fermentation.In Lessons E08 of Saving Bread, I break down what is happening inside a sourdough culture and explain how...