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.
Episodes
16 episodes
Interviews E08 Eric Pallant - Sourdough Culture
This week on Saving Bread, we’re stepping away from the pH meters, fermentation charts, and troubleshooting for a conversation about the other side of bread: history, culture, memory, and story.Allison sits down with Eric Pallan...
Lessons E05 Common Sourdough Failures — Country Loaf Troubleshooting
Why is your sourdough flat? What causes huge tunnels surrounded by dense crumb? How do you know when bulk fermentation is finished? And when a loaf goes wrong, how do you figure out which part of the process was actually responsible?In t...
Interviews E07 Tom Cucuzza of The Sourdough Journey: Bulk Fermentation & Starter Health
How do you actually know when bulk fermentation is finished? What makes a sourdough starter strong and healthy? And how can understanding the science of fermentation help you become a more intuitive baker?This week on Saving Bread...
Interviews E06 Parker Cook of Basil & Bloom: Becoming a Better Baker, Building Trust and Learning Sourdough
This week on Saving Bread, Allison talks with Parker Cook, baker, educator and content creator behind Basil & Bloom.Parker has built a large online community teaching sourdough bread baking, fermentation, starter maintenance, whole g...
Interviews E05 Inside Great Bakes with Martin Sorge: Local Grains, Rye and Midwest Baking
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 tha...
Interviews E04 Stone Milled Flour and Whole Grain Sourdough with Baylin Speidel of Chimacum Valley Grainery
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....
Lessons E04 How to Make a Sourdough Country Loaf from Start to Finish
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...
Rabbit Hole E02 Pineapple Sourdough Starters, Beloved’s Bakery & Meaningful Inclusions
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...
Interviews E03 Campbell McFarlane - Building RackMaster and Supporting a New Generation of Bakers
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....
Lessons E03 Baker's Math Made Simple | Understanding Hydration, Levain & Bread Formulas
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, t...
Interviews E02 Alexandra Allen - Sourdough Cookies
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 sourdo...
Lessons E02 Sourdough Starter Variables
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:
Rabbit Hole E01 Exploring Sourdough Culture
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 ...
Interviews E01 Josh Fairbanks - Reading Your Dough
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 t...
