We are back--and apologies for the editing--we are learning as we go! The sisters give an update about their lives during the pandemic and introduce a great version of the English Muffin that is one of Melody's favorite recipes! Here is the recipe:  https://www.seriouseats.com/recipes/2014/03/model-bakery-napa-english-muffin-recipe.html Taunya's Notes: Increase the olive oil to 4 tablespoons.  The salt seemed a little light--you may want add an additional 1/2 tsp (up to you). You can email the sisters at thebakingpodcast@gmail.com and check out our FaceBook group too! 

We are back--and apologies for the editing--we are learning as we go! The sisters give an update about their lives during the pandemic and introduce a great version of the English Muffin that is one of Melody's favorite recipes! Here is the recipe: <a href="https://www.seriouseats.com/recipes/2014/03/model-bakery-napa-english-muffin-recipe.html" rel="nofollow" target="_blank"> https://www.seriouseats.com/recipes/2014/03/model-bakery-napa-english-muffin-recipe.html</a> Taunya's Notes: Increase the olive oil to 4 tablespoons.  The salt seemed a little light--you may want add an additional 1/2 tsp (up to you). You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a> and check out our FaceBook group too!

EP 64! The English Muffin

Another warts and all episode. If you want the secret recipe, email thebakingpodcast@gmail.com! 

Another warts and all episode. If you want the secret recipe, email <a href="mailto:thebakingpodcast@gmail.com!">thebakingpodcast@gmail.com!</a>

Ep 63: Lots of Lemon Poundcake

We are back to baking! But in times like these, it's nice to have a go-to recipe that is guaranteed to be fantastic AND also fit with YOUR schedule. That's the goal, anyways. Email the sisters at thebakingpodcast@gmail.com NOTE: Figured out the audio--the next episode will not sound so telephony. 

We are back to baking! But in times like these, it's nice to have a go-to recipe that is guaranteed to be fantastic AND also fit with YOUR schedule. That's the goal, anyways. Email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a> NOTE: Figured out the audio--the next episode will not sound so telephony.

Ep 62'ish: Don't Even Stress  About It Bread

Let's get thru this together! We are back and we will be here until things get back to near normal.  The podcast is unedited and audio isn't perfect--so excuse the mess.  Email us! thebakingpodcast@gmail.com

Let's get thru this together! We are back and we will be here until things get back to near normal.  The podcast is unedited and audio isn't perfect--so excuse the mess.  Email us! thebakingpodcast@gmail.com

Episode 60'ish -- Let's Get Thru This TOGETHER!

The sisters continue their vacation recordings "Warts and All" this time covering the Danish. Here is the recipe that Taunya used: Almond Danish   NOTE: You can do a NO KNEAD version by simply mixing everything, letting stand on the counter for an hour, punch down and let it ferment overnight and then proceed as normal.  

The sisters continue their vacation recordings "Warts and All" this time covering the Danish. Here is the recipe that Taunya used: <a href="https://thequirkandthecool.com/2014/07/25/danish-pastries/" rel="nofollow" target="_blank">Almond Danish</a> NOTE: You can do a NO KNEAD version by simply mixing everything, letting stand on the counter for an hour, punch down and let it ferment overnight and then proceed as normal.

Ep 59: On Vacation part 2: The Danish

This week the sisters are on vacation in the Tahoe National Forest. In the midst of all the relaxing they recorded TWO episodes.  This is part one and warts and all!  Remember to leave us a nice review! and here is the recipe for  Blackberry cobbler that Melody used. She also discusses how to make it VEGAN.

This week the sisters are on vacation in the Tahoe National Forest. In the midst of all the relaxing they recorded TWO episodes.  This is part one and warts and all! Remember to leave us a nice review! and here is the recipe for <a href="https://www.foodnetwork.com/recipes/ree-drummond/blackberry-cobbler-recipe-1925731" rel="nofollow" target="_blank"> Blackberry cobbler</a> that Melody used. She also discusses how to make it VEGAN.

Ep 58: We are on Vacation! The Summer Cobbler

If you haven't made a pavlova you are missing out. Seriously! Stop what you're doing, pull out your eggs and get to work. It is seriously one of the best desserts around! And chocolate makes it so much nicer! Here's the recipe. Chocolate Raspberry Pavlova   Post your pics on our facebook group--just search for The Baking Podcast!   Email the sisters at thebakingpodcast@gmail.com

If you haven't made a pavlova you are missing out. Seriously! Stop what you're doing, pull out your eggs and get to work. It is seriously one of the best desserts around! And chocolate makes it so much nicer! Here's the recipe. <a href="https://www.nigella.com/recipes/chocolate-raspberry-pavlova" rel="nofollow" target="_blank">Chocolate Raspberry Pavlova</a> Post your pics on our facebook group--just search for The Baking Podcast! Email the sisters at thebakingpodcast@gmail.com

The Baking Podcast: Ep 57--The Pavlova

This week the Sisters cover Colonial Baking with two recipes popular with our founding fathers. Jumbles -- Martha Washington had her own recipe! Thomas Jefferson's Sweet Potato Biscuit We also announce our Bad Ass Baker of the week! Join our Facebook Group! Search for The Baking Podcast Group! Email us at thebakingpodcast@gmail.com And tell a friend about our podcast so they can join in on the fun!

This week the Sisters cover Colonial Baking with two recipes popular with our founding fathers. <a href="http://www.pbs.org/food/recipes/jumble-biscuits/" rel="nofollow" target="_blank">Jumbles</a> -- Martha Washington had her own recipe! <a href="http://www.sweetpotatoblessings.com/cafe/thanks/thanks1.htm" rel="nofollow" target="_blank">Thomas Jefferson's Sweet Potato Biscuit</a> We also announce our Bad Ass Baker of the week! Join our Facebook Group! Search for The Baking Podcast Group! Email us at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a> And tell a friend about our podcast so they can join in on the fun!

The Baking Podcast EP 56: What'd I Miss? Colonial Baking

Are you as frantic as the sisters; still want to get in some last minute baking/candy making for gift giving? This episode is for you!  Two easy recipes!  Marzipan Shortbread (they hold cookie stamps VERY well): Soft Caramel: 275g heavy cream 258g corn syrup 344g sugar 2g vanilla extract  3g salt 120g butter METHOD: a. Prepare loaf pan, line with parchment paper and spray with non-stick cooking spray 1. Heat the cream, syrup and vanilla, keep warm 2. Carmamelize the sugar in a dry pan until reddish brown 3. pull pan off heat slowing add cream mixture, stirring 4. Return to medium high heat cook until 250degrees 5. pour into loaf pan, allow to set 6. cut with an oiled knife (1" squares are nice), wrap in candy wrapping paper.

Are you as frantic as the sisters; still want to get in some last minute baking/candy making for gift giving? This episode is for you! Two easy recipes! <a href="https://www.kingarthurflour.com/recipes/marzipan-shortbread-cookies-recipe" rel="nofollow" target="_blank"> Marzipan Shortbread</a> (they hold cookie stamps VERY well): Soft Caramel: 275g heavy cream 258g corn syrup 344g sugar 2g vanilla extract  3g salt 120g butter METHOD: a. Prepare loaf pan, line with parchment paper and spray with non-stick cooking spray 1. Heat the cream, syrup and vanilla, keep warm 2. Carmamelize the sugar in a dry pan until reddish brown 3. pull pan off heat slowing add cream mixture, stirring 4. Return to medium high heat cook until 250degrees 5. pour into loaf pan, allow to set 6. cut with an oiled knife (1" squares are nice), wrap in candy wrapping paper.

The Baking Podcast EP 55: Last Minute Baking!

Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones. Remember to join us on our Facebook Group...just search for The Baking Podcast Group. Special prize for the person who joins as your 1000's member! Email us at thebakingpodcast@gmail.com The recipes! Soft Nougat 9g bittersweet chocolate 30g cocoa butter 55g milk powder 30g powdered sugar 55g egg whites 55g glucose 1 (or corn syrup) 522g sugar 144g water 600g glucose 2 (or corn syrup 11g vanilla extract 140g roasted unsalted nuts I like almonds no need for chopping     Method:  If using nuts, keep them warm in a bowl at 200 degrees Melt together the chocolate and the cocoa butter. Keep Warm 2. Sift together the milk powder, cocoa powder and confectioners sugar Combine egg white and 1st glucose in a mixer Heat sugar, water and glucose 2 on high heat. At 235degrees, begin to whip egg whites on medium high speed. When the sugar reached 235 degrees begin to whip egg whites on medium high spped. When the sugar reaches 245 degrees, reduce the mixer speed and slowly pour into the whites Increase mixer to medium high speed again and continue to whip until the mixture cools (it will still be hot to the touch on the bowl, but tolerably hot), about 10 to 15 minutes Add the vanilla by hand, followed by the melted chocolate/cocoa butter and then the sifted ingredients, change briefly to the paddle attachment to combine (or combine by hand)—nuts if desired Spread mixture into an 8x8 one half inch franc and cover with a piece of oiled parchment paper….if you don’t have a frame use a 8x8 baking dish lined on all sides with oiled parchment paper Allow to sit overnight to set Cut with an oiled knife and wrap immediately      English Toffee 330g butter 124g water 412g sugar 41g glucose (or corn syrup) 4g Salt 89g chopped almonds unsalted and toasted   Method  Put almonds in a bowl and keep warm in oven @200 degrees Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly Add the glucose Continue cooking the mixture while stirring until golden brown and at least 310 degrees. NOTE: if it’s golden brown it will be at least 310 degrees! 😊 Off heat, add the almonds and salt in pan and swirl in pan to incorporate Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8” think, try not to over agitate the toffee While the toffee is still hot, score to a desired size with a knife or pastry wheel Allow to cool completely, cut toffee into pieces along the score Spread or dip the cooled toffee in tempered chocolate  Keep protected from humidity

Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones. Remember to join us on our Facebook Group...just search for The Baking Podcast Group. Special prize for the person who joins as your 1000's member! Email us at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a> The recipes! Soft Nougat 9g bittersweet chocolate 30g cocoa butter 55g milk powder 30g powdered sugar 55g egg whites 55g glucose 1 (or corn syrup) 522g sugar 144g water 600g glucose 2 (or corn syrup 11g vanilla extract 140g roasted unsalted nuts I like almonds no need for chopping Method: <ol> <li>If using nuts, keep them warm in a bowl at 200 degrees</li> <li>Melt together the chocolate and the cocoa butter. Keep Warm</li> <li>2. Sift together the milk powder, cocoa powder and confectioners sugar</li> <li>Combine egg white and 1st glucose in a mixer</li> <li>Heat sugar, water and glucose 2 on high heat. At 235degrees, begin to whip egg whites on medium high speed. When the sugar reached 235 degrees begin to whip egg whites on medium high spped. When the sugar reaches 245 degrees, reduce the mixer speed and slowly pour into the whites</li> <li>Increase mixer to medium high speed again and continue to whip until the mixture cools (it will still be hot to the touch on the bowl, but tolerably hot), about 10 to 15 minutes</li> <li>Add the vanilla by hand, followed by the melted chocolate/cocoa butter and then the sifted ingredients, change briefly to the paddle attachment to combine (or combine by hand)—nuts if desired</li> <li>Spread mixture into an 8x8 one half inch franc and cover with a piece of oiled parchment paper….if you don’t have a frame use a 8x8 baking dish lined on all sides with oiled parchment paper</li> <li>Allow to sit overnight to set</li> <li>Cut with an oiled knife and wrap immediately</li> </ol> English Toffee 330g butter 124g water 412g sugar 41g glucose (or corn syrup) 4g Salt 89g chopped almonds unsalted and toasted Method <ol> <li>Put almonds in a bowl and keep warm in oven @200 degrees</li> <li>Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly</li> <li>Add the glucose</li> <li>Continue cooking the mixture while stirring until golden brown and at least 310 degrees. NOTE: if it’s golden brown it will be at least 310 degrees! 😊</li> <li>Off heat, add the almonds and salt in pan and swirl in pan to incorporate</li> <li>Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8” think, try not to over agitate the toffee</li> <li>While the toffee is still hot, score to a desired size with a knife or pastry wheel</li> <li>Allow to cool completely, cut toffee into pieces along the score</li> <li>Spread or dip the cooled toffee in tempered chocolate</li> </ol> Keep protected from humidity

The Baking Podcast Ep 54: Holiday Candy Part 1

There were no baking podcasts until master baker Taunya  "the baker girl" teamed up with her sister Melody "the business girl"  to create one. Join them as they discuss all things baking. Join them on their journey as they work to transition their cottage bakery to an actual store front. Follow their bakery on Facebook page Covet Artisan bakery and on instagram covet_artisan_bakery: The Baking podcast has a facebook and instagram account too.You can email the sisters at thebakingpodcast@gmail.com. They welcome comments and ideas for upcoming shows!

I love how homie this podcast is. I also enjoy their authenticity. Every episode I get tips on how I can perfect things or just some new ideas. It’s so important to stay inspired in the industry or even just in your own kitchen. I highly recommend this podcast to anyone who wants to put a spin on a classic recipe.

Great inspiration and tips

I listened to the first 7 episodes and got 1/2 way into the 8th. I enjoyed the first 7, it was a little slow at times but their voices were soothing and the banter between them was fun. 

1/2 way into episode 8 politics were mentioned (they said they wouldn’t get political but unfortunately they did). Basically Trump was brought up (a phone tap joke), but it turned political quick. I believe it was Taunya who brought it up and was mentioning she shared a birthday with Trump and Melody said well not personality traits and Taunya made it very clear she most definitely shared traits with Trump. You could obviously tell she supports Trump. 

On top of the insisting on the shared personality traits they made a joke they lost listeners because of the talk of politics (knowing it was a no no, but still kept that in the final cut??) and it honestly left a bad taste in my mouth. 

You did certainly lose a subscriber :/

Put a bad taste in my mouth :(

There were no baking podcasts until master baker Taunya "the baker girl" teamed up with her sister Melody "the business girl" to create one. Join them as they discuss all things baking. Join them on their journey as they work to transition their cottage bakery to an actual store front. Follow their bakery on Facebook page Covet Artisan bakery and on instagram covet_artisan_bakery: The Baking podcast has a facebook and instagram account too. You can email the sisters at thebakingpodcast@gmail.com. They welcome comments and ideas for upcoming shows!

The Baking Podcast

Melody and Taunya discuss holiday parties! Taunya introduces two great party recipes that are as delicious and not among the standard holiday party line-up; Hot Chocolate wine and the Gougere, a savory cheese puff made with choux pastry. Melody also talks about how she made her baked jalapeno poppers (a non-deep fried option).  On the business side, the pair talk about two new bakery opportunities that have come up recently. Melody talks about her move and gives an update on Tina and Tofu, her pet turkeys!    Email Melody and Taunya: thebakingpodcast@gmail.com Like us on Facebook and follow us on instagram (The Baking Podcast) Please leave us a review on itunes (very important!) and share our podcast with a friend! Let's create a great baking community!   Recipes: Gougeres (Modified from David Lebovitz)     1/2 cup (125ml) water  3 tablespoons (40g) butter, salted or unsalted, cut into cubes  1/4 teaspoon salt  1/4 teaspoon black pepper  1/2 cup (70g) flour  2 large eggs  12 teaspoons chives, finely-minced (or 1 to 2 minced fresh thyme, or 2 tsp of any dried herb you fancy)  3/4 cup (about 3 ounces, 90g) grated cheese -- use a harder cheese            1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or a silicone baking mat.  2. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted.  3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.  4. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out.  5. Add about 3/4s of the grated cheese and the herbs and stir until well-mixed.  6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a tangerine.  NOTE: If you don't have a pastry bag, fill a freezer bag and snip off the corner allowing a 1/2 inch opening. This dough is very forgiving; you don't need to have perfect round shapes. Remember, rustic is IN!  7. Top each puff with a bit of the remaining cheese, the put the baking sheet in the oven.  8. Bake for 5 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they’re completely golden brown.         For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking Eat warm. You can reheat if serving the same day or freeze!    Hot Chocolate Red Wine: To Make the Chocolate Syrup: 60 grams good quality dutch process cocoa powder (1/2 cup) 100 grams sugar (1/2 cup) 120 grams water (1/2 cup) 1. combine all three ingredients in a saucepan and bring to a boil over medium-high heat until sugar is dissolved--whisk constantly. Should take less than 5 minutes. 2. Take off heat, let cool down for about 30 minutes, transfer to jar, or plastic container and refrigerate. Should keep for up to a month (or maybe more) To make the Hot Chocolate Red Wine 1. Heat 1 cup of milk with 2 heaping tbs of chocolate syrup in a saucepan, bring to a simmer, but not a boil 2. Add one cup of red wine, bring to simmer  3. Pour into 2 mugs

Melody and Taunya discuss holiday parties! Taunya introduces two great party recipes that are as delicious and not among the standard holiday party line-up; Hot Chocolate wine and the Gougere, a savory cheese puff made with choux pastry. Melody also talks about how she made her baked jalapeno poppers (a non-deep fried option).  On the business side, the pair talk about two new bakery opportunities that have come up recently. Melody talks about her move and gives an update on Tina and Tofu, her pet turkeys!    Email Melody and Taunya: <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a> Like us on Facebook and follow us on instagram (The Baking Podcast) Please leave us a review on itunes (very important!) and share our podcast with a friend! Let's create a great baking community!   Recipes: Gougeres (Modified from David Lebovitz)   1/2 cup (125ml) water 3 tablespoons (40g) butter, salted or unsalted, cut into cubes 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (70g) flour 2 large eggs 12 teaspoons chives, finely-minced (or 1 to 2 minced fresh thyme, or 2 tsp of any dried herb you fancy) 3/4 cup (about 3 ounces, 90g) grated cheese -- use a harder cheese   1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or a silicone baking mat. 2. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted. 3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a mixer, let it cool in the pan, stirring it a few times to let the heat escape. 4. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. 5. Add about 3/4s of the grated cheese and the herbs and stir until well-mixed. 6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a tangerine.  NOTE: If you don't have a pastry bag, fill a freezer bag and snip off the corner allowing a 1/2 inch opening. This dough is very forgiving; you don't need to have perfect round shapes. Remember, rustic is IN! 7. Top each puff with a bit of the remaining cheese, the put the baking sheet in the oven. 8. Bake for 5 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they’re completely golden brown. For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking Eat warm. You can reheat if serving the same day or freeze!  Hot Chocolate Red Wine: To Make the Chocolate Syrup: 60 grams good quality dutch process cocoa powder (1/2 cup) 100 grams sugar (1/2 cup) 120 grams water (1/2 cup) 1. combine all three ingredients in a saucepan and bring to a boil over medium-high heat until sugar is dissolved--whisk constantly. Should take less than 5 minutes. 2. Take off heat, let cool down for about 30 minutes, transfer to jar, or plastic container and refrigerate. Should keep for up to a month (or maybe more) To make the Hot Chocolate Red Wine 1. Heat 1 cup of milk with 2 heaping tbs of chocolate syrup in a saucepan, bring to a simmer, but not a boil 2. Add one cup of red wine, bring to simmer  3. Pour into 2 mugs

The Baking Podcast Ep 2: Holiday Party Baking Hacks

This week the sisters go into the fascinating history of the doughnut and introduce the listeners to an easy yeasted doughnut that has endless variations and possibilities.  The recipe Taunya's Notes: After cutting out your doughnut, allow to proof until puffy (at least one hour). You want these to be light and flully! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

This week the sisters go into the fascinating history of the doughnut and introduce the listeners to an easy yeasted doughnut that has endless variations and possibilities. <a href="https://food52.com/blog/12413-everything-you-need-to-know-about-doughnuts" rel="nofollow" target="_blank"> The recipe</a> Taunya's Notes: After cutting out your doughnut, allow to proof until puffy (at least one hour). You want these to be light and flully! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you.

The Baking Podcast Ep49: The Doughnut, Part 1

In this episode we tackle the croissant! It is a monumental undertaking, but the good news, that even your failed attempts will be wholly delicious AND they are really fun to make and practice. Melody also talks about our first fan visit from out of town! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. Many Thanks to Joy The Baker, who was actually in the same class as Taunya when she first dived into the wonderful world of croissants. This detailed recipe is the best.  Taunya's Notes: I like to substitute the water for milk, which creates a richer dough. I also like to add a little steam to the oven when I place in the croissant. some heavy streamed sprays into the oven (and not ON the croissants) and a couple of ice cubes thrown into the bottom of the oven is just enough. Lastly, if you cannot eat 12 croissants in one day, you can freeze them in a ziploc (it's best to freeze them the same day as baked)--to reheat, place in oven @350 degrees for about 10 minutes! Croissant recipe

In this episode we tackle the croissant! It is a monumental undertaking, but the good news, that even your failed attempts will be wholly delicious AND they are really fun to make and practice. Melody also talks about our first fan visit from out of town! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. Many Thanks to Joy The Baker, who was actually in the same class as Taunya when she first dived into the wonderful world of croissants. This detailed recipe is the best.  Taunya's Notes: I like to substitute the water for milk, which creates a richer dough. I also like to add a little steam to the oven when I place in the croissant. some heavy streamed sprays into the oven (and not ON the croissants) and a couple of ice cubes thrown into the bottom of the oven is just enough. Lastly, if you cannot eat 12 croissants in one day, you can freeze them in a ziploc (it's best to freeze them the same day as baked)--to reheat, place in oven @350 degrees for about 10 minutes! <a href="http://www.joyofbaking.com/breads/HomemadeCroissants.html" rel="nofollow" target="_blank">Croissant recipe</a>

The Baking Podcast EP 47: The Croissant 

Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom. Today they introduce Joanne Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time). Also hear about the ugly angel that Taunya discovered at one of their popup events.  Check out our new facebook group! Share your successes and failures!  Email the girls at thebakingpodcast@gmail.com Link for the foccaccia recipe:  http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html No knead instructions! 1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added.  2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again 3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour.  Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita To make foccacia: 1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so  2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time). 3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes 4. Meanwhile preheat oven to 460 degrees 5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it.  6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown.   To Make the "Hot Pocket" 1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes 2. With your fingers or a dusted rolling pin, roll to a disc 3. on one half of the disk add 60 grams of meat &amp; cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish.  4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly 5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!).

Melody and Taunya are busy and a little exhausted as the holiday season is in full bloom. Today they introduce Joanne Chang's Focaccia recipe that is so easy and versatile that you will always want to keep a batch in the fridge at the ready. Taunya serves up a yummy focaccia and a "hot pocket" filled with turkey and cheese (what was in her fridge at the time). Also hear about the ugly angel that Taunya discovered at one of their popup events.  Check out our new facebook group! Share your successes and failures!  Email the girls at thebakingpodcast@gmail.com Link for the foccaccia recipe: <a href="http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html" rel="nofollow" target="_blank"> http://www.seriouseats.com/recipes/2013/06/joanne-changs-flour-focaccia.html</a> No knead instructions! 1. Mix all ingredients in a bowl with spoon until you see no dry ingredients and everything is well distributed--Cover and put in a warmish place. It should look pretty shaggy. NOTE: Water should be at luke warm temperature when added.  2. After one hour, you should see a more dough-like mixture; grab each edge and pull over to the other side (pretend it's 4 corners in a round bowl); then turn the dough over. This is a modified stretch and fold. This helps give the dough some strength. Cover again 3. After 2 hours the dough should have doubled in size, if not, let it sit for another 1/2 to 1 hour.  Once it's doubled, punch down and put in ziploc bags and store in fridge or use to make focaccia or pita To make foccacia: 1. Take dough out of the fridge (2 lbs for 1/2 sheet). form into a ball on a lightly floured surface, and let rest for 30 minutes or so  2. Liberally oil the cookie sheet middle area with olive oil and place the ball of dough, with your fingers spread the dough to about an inch think (don't worry if the dough fights back, it will relax in time). 3. Let the dough sit for 1 to 1 1/2 hours. then with your fingers spread the dough to near the corners of the pan. Make hole indents with the tips of your fingers. Let proof for another 30 minutes 4. Meanwhile preheat oven to 460 degrees 5. after 30 minutes, drizzle the top of the foccacia with olive oil, sprinkle with salt, and rosemary if you have it.  6. Bake for approx 18 to 23 minutes (check the oven after 15 minutes). It's done with the bottom is a nice golden brown. To Make the "Hot Pocket" 1. Weight out 120 grams of dough, form into a ball on a floured surface, let rest for 30 minutes 2. With your fingers or a dusted rolling pin, roll to a disc 3. on one half of the disk add 60 grams of meat &amp; cheese or cooked veggies. Add a little tomato sauce, ranch or other sauce if you wish.  4. fold over to form a 1/2 circle, pinch together the sides (you can lightly brush some olive oil on 1/4 " of the edges to help seal. Once you have formed the seal, fold seal over another 1/4 inch and press firmly 5. Bake on oiled baking sheet at 460 for approx 15 to 20 minutes (check oven after 12 minutes as ovens do widely vary!).

The Baking Podcast Ep 3: Fun with a versatile and easy bread dough!

Sourdough is the 8th wonder of the world and in this week’s episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You’ll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe! No Knead Sourdough Bread: Ingredients: Flour, water, salt, sourdough starter Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter  In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made levain!  NOTE: Feed the starter at this time, let sit on the counter for 1 hour and refridgerate  After 24 hours, in a large bowl, add the levain, 255 grams of water, 425 grams of flour (I like to use 300 grams of white, to 125g of whole wheat), but feel free to adjust the white flour to a higher ratio), and 10 grams of salt. Mix with your hands or a Danish whisk until you don’t see any dry flour bits. Transfer to a clean and oiled bowl and allow to ferment for another 12 hours. NOTE: TO ADJUST THE SOURNESS, You can reduce this initial time to a minimum of 12 hours. After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes. After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball transfer this dough to a linen-lined bowl (or a non-fuzzy kitchen tool) that has been lined and dusted with flour. Refrigerate for 5 to up to 24 hours. The longer you wait, the more sour notes you’ll get Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes. CAREFULLY remove pot and place the dough in the pot (the dough facing the linen, should be facing up—so you are putting your dough from the bowl upside down into the pot)…with a Lame, or a sharp knife score a square shape on the top of the dough. Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes. remove lid and bake for another 15 minutes Remove pot from the oven, transfer bread to a rack, allow to cool for 2 hours before cutting (yes, I know waiting is hard)! 

Sourdough is the 8th wonder of the world and in this week’s episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You’ll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects. The sisters also give an update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe! No Knead Sourdough Bread: Ingredients: Flour, water, salt, sourdough starter Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter <ol> <li>In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made levain!</li> </ol> NOTE: Feed the starter at this time, let sit on the counter for 1 hour and refridgerate <ol> <li>After 24 hours, in a large bowl, add the levain, 255 grams of water, 425 grams of flour (I like to use 300 grams of white, to 125g of whole wheat), but feel free to adjust the white flour to a higher ratio), and 10 grams of salt. Mix with your hands or a Danish whisk until you don’t see any dry flour bits. Transfer to a clean and oiled bowl and allow to ferment for another 12 hours. NOTE: TO ADJUST THE SOURNESS, You can reduce this initial time to a minimum of 12 hours.</li> <li>After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes.</li> <li>After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball</li> <li>transfer this dough to a linen-lined bowl (or a non-fuzzy kitchen tool) that has been lined and dusted with flour. Refrigerate for 5 to up to 24 hours. The longer you wait, the more sour notes you’ll get</li> <li>Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes.</li> <li>CAREFULLY remove pot and place the dough in the pot (the dough facing the linen, should be facing up—so you are putting your dough from the bowl upside down into the pot)…with a Lame, or a sharp knife score a square shape on the top of the dough.</li> <li>Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes.</li> <li>remove lid and bake for another 15 minutes</li> <li>Remove pot from the oven, transfer bread to a rack, allow to cool for 2 hours before cutting (yes, I know waiting is hard)!</li> </ol>

The Baking Podcast Ep20: No Knead Sourdough Bread!

This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care. The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco.  The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!  Intro = 0.00  Day 1 = 7:42  Day 3 = 11:24  Day 4 = 14:26  Day 5 = 16:51  Day 6  &amp; 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do)            https://cooking.nytimes.com/recipes/1016277-tartines-country-bread  You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care. The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco.  The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!  Intro = 0.00  Day 1 = 7:42  Day 3 = 11:24  Day 4 = 14:26  Day 5 = 16:51  Day 6  &amp; 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do) <a href="https://cooking.nytimes.com/recipes/1016277-tartines-country-bread" rel="nofollow" target="_blank"> https://cooking.nytimes.com/recipes/1016277-tartines-country-bread</a> You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

The Baking Podcast Ep17: Make your own sourdough starter--It's time! 

Don't bother scouring cookbooks or the internet for the best brownie recipe, the sister did all that. Just use and enjoy the best recipe out there. The kind that you would do a mic drop after serving. Seriously! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast The recipe!   NOTE: IMPORTANT PLEASE USE THE BEST QUALITY COCOA POWDER YOU CAN FIND AND CAN AFFORD! https://smittenkitchen.com/2010/01/best-cocoa-brownies/

Don't bother scouring cookbooks or the internet for the best brownie recipe, the sister did all that. Just use and enjoy the best recipe out there. The kind that you would do a mic drop after serving. Seriously! The sisters also give an update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast The recipe! NOTE: IMPORTANT PLEASE USE THE BEST QUALITY COCOA POWDER YOU CAN FIND AND CAN AFFORD! <a href="https://smittenkitchen.com/2010/01/best-cocoa-brownies/" rel="nofollow" target="_blank">https://smittenkitchen.com/2010/01/best-cocoa-brownies/</a>

The Baking Podcast Ep 25: The Ultimate Brownie Recipe! Seriously!

The sisters are reeling, shocked, and saddened by the fires that have devastated their county; which delayed the recording of this episode by a week. Shock is still evident in this recording so hang with us. In this episode we introduce one of the best things you can do with pumpkin in the form of a delicious tea cake that lasts for days. We also kick off our Holiday Cookie extravaganza where we introduce a cookie recipe each episode through December.  The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   Here are the recipes:  Tartine's Pumpkin Tea Cake Malted Chocolate Mocha Cookie GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief

The sisters are reeling, shocked, and saddened by the fires that have devastated their county; which delayed the recording of this episode by a week. Shock is still evident in this recording so hang with us. In this episode we introduce one of the best things you can do with pumpkin in the form of a delicious tea cake that lasts for days. We also kick off our Holiday Cookie extravaganza where we introduce a cookie recipe each episode through December.  The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!   Here are the recipes: <a href="https://www.chiceats.com/recipe/fall-winter-dessert/tartine-bakerys-pumpkin-tea-cake" rel="nofollow" target="_blank"> Tartine's Pumpkin Tea Cake</a> <a href="http://www.refinery29.com/easy-christmas-cookie-recipe#slide-4" rel="nofollow" target="_blank">Malted Chocolate Mocha Cookie</a> GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: <a href="https://www.kingarthurflour.com/bakeforgood/" rel="nofollow" target="_blank">Bake for Good</a> <a href="https://www.redwoodcu.org/northbayfirerelief" rel="nofollow" target="_blank">Redwood Credit Union North Bay Fire Relief Fund</a> <a href="https://www.oneamericaappeal.org/" rel="nofollow" target="_blank">One America for Hurricane Relief</a>

The Baking Podcast Ep 37: Pumpkin Part 1, Holiday Cookies Part 1, and  FIRES!

Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious! The sisters also give a BIG update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: White Pan Bread Ingredients   Preferment: 164g flour 108g water Pinch of instant yeast Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours   Final Dough: 520g flour 350g water 28g Dried milk solid 56g butter (softened) 6g yeast 10g salt Preferment Instructions  Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again. Transfer to an oiled bowl, cover with a towel for 1 hour 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves). Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan Bake for 35 minutes at 390 degrees; until golden brown Remove from pan and allow to cool on a rack before enjoying 

Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious! The sisters also give a BIG update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: White Pan Bread Ingredients Preferment: 164g flour 108g water Pinch of instant yeast Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours Final Dough: 520g flour 350g water 28g Dried milk solid 56g butter (softened) 6g yeast 10g salt Preferment Instructions <ol> <li>Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes.</li> <li>take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again.</li> <li>Transfer to an oiled bowl, cover with a towel for 1 hour</li> <li>1 hour, transfer dough to a floured surface, and separate into 2 equal pieces</li> <li>With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes</li> <li>After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves).</li> <li>Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan</li> <li>Bake for 35 minutes at 390 degrees; until golden brown</li> <li>Remove from pan and allow to cool on a rack before enjoying</li> </ol>

The Baking Podcast Ep 23: Bake White Bread! Never buy that junk at the store again!

 Ever wonder why you use a blend of brown and white sugars in chocolate chip cookies? Or what eggs or other ingredients actually do in baking? In this episode the sisters will give you answers. The sisters compare and contrast two types of chocolate chip cookies; the first one is a slight modification of the toll house cookie, and the 2nd cookie touts to be the perfect chocolate chip cookie.  After listening to this episode you’ll learn what you can do to develop your own ultimate and unique chocolate chip cookie based on the characteristics that are your very own favorite.  On the café side, Melody explores the panini with 4 different types with varying successes.  The sisters also give an update on the business.  You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.  Now on to the recipes:  The New Basics Cookbook Chocolate Chip Cookie:   http://www.themarionhousebook.com/blog/the-best-chocolate-chip-cookies   America's Test Kitchen Perfect Chocolate Chip Cookie:

Ever wonder why you use a blend of brown and white sugars in chocolate chip cookies? Or what eggs or other ingredients actually do in baking? In this episode the sisters will give you answers. The sisters compare and contrast two types of chocolate chip cookies; the first one is a slight modification of the toll house cookie, and the 2nd cookie touts to be the perfect chocolate chip cookie. After listening to this episode you’ll learn what you can do to develop your own ultimate and unique chocolate chip cookie based on the characteristics that are your very own favorite. On the café side, Melody explores the panini with 4 different types with varying successes. The sisters also give an update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: The New Basics Cookbook Chocolate Chip Cookie: <a href="http://www.themarionhousebook.com/blog/the-best-chocolate-chip-cookies" rel="nofollow" target="_blank">http://www.themarionhousebook.com/blog/the-best-chocolate-chip-cookies</a> America's Test Kitchen Perfect Chocolate Chip Cookie:

The Baking Podcast Ep 13: Exploring Ingredients With The Ultimate Chocolate Chip Cookie!

This week the sisters introduce lamination, the secret behind puff pastry. There are several lamination methods for puff pastry, and for this episode they cover the fastest and easiest method, the blitz! The sisters marvel at the versatility of puff pastry and how easy it is to make and store in the freezer (so you never have to buy it again!). You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe: Blitz Puff Pastry:  https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry   NOTE: The recipe covers 3 and 4 folds, but you can just do the 3 fold as described in our podcast. Have fun! :)

This week the sisters introduce lamination, the secret behind puff pastry. There are several lamination methods for puff pastry, and for this episode they cover the fastest and easiest method, the blitz! The sisters marvel at the versatility of puff pastry and how easy it is to make and store in the freezer (so you never have to buy it again!). You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe: Blitz Puff Pastry: <a href="https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry" rel="nofollow" target="_blank"> https://food52.com/recipes/36116-palmiers-made-with-blitz-puff-pastry</a> NOTE: The recipe covers 3 and 4 folds, but you can just do the 3 fold as described in our podcast. Have fun! :)

The Baking Podcast Ep 24: An Intro to Lamination, Blitz Puff Pastry, & The Palmier

intro chit-chat until minute 7. We continue our Summer baking highlighting fruits that are at their peak and this week we feature one of our favorite scones and flavor combination in the lovely blackberry and lime scones. Melody and Taunya also discuss flavor combinations and challenge each other with coming up with something creative with a very common Summer Fruit. Taunya &amp; Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: Blackberry Lime Scones  https://princesspinkygirl.com/blackberry-lime-scones/   NOTE: For a lighter version sub the half &amp; half with 1 or 2% milk!

intro chit-chat until minute 7. We continue our Summer baking highlighting fruits that are at their peak and this week we feature one of our favorite scones and flavor combination in the lovely blackberry and lime scones. Melody and Taunya also discuss flavor combinations and challenge each other with coming up with something creative with a very common Summer Fruit. Taunya &amp; Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to bad ass ness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Now on to the recipe: Blackberry Lime Scones  <a href="https://princesspinkygirl.com/blackberry-lime-scones/" rel="nofollow" target="_blank">https://princesspinkygirl.com/blackberry-lime-scones/</a> NOTE: For a lighter version sub the half &amp; half with 1 or 2% milk!

The Baking Podcast Ep 31: Scones for the Summer Season

Yes, it's the New Year, and yes, folks are dieting, but that shouldn't stop you from baking--especially since Lemons are in season! In this episode, Taunya and Melody discuss baking with Lemons! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe: Taunya's Notes: Double recipe for a bundt cake (bake time is approx 65 minutes). Use canola oil instead of olive oil to highlight the lemons. Feel free to increase the amount of lemon rind and juice (Taunya used 50% more).   https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake

Yes, it's the New Year, and yes, folks are dieting, but that shouldn't stop you from baking--especially since Lemons are in season! In this episode, Taunya and Melody discuss baking with Lemons! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe: Taunya's Notes: Double recipe for a bundt cake (bake time is approx 65 minutes). Use canola oil instead of olive oil to highlight the lemons. Feel free to increase the amount of lemon rind and juice (Taunya used 50% more).  <a href="https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake" rel="nofollow" target="_blank"> https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake</a>

The Baking Podcast Ep42: Lemons

This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm.  You can find the article Here. Taunya &amp; Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! The recipe: NOTE: Use a  9 x 13 x 2.25 inches metal cake pan Ingredients:  1.5 pounds of bread dough made from Episode 3--refrigerated 8 oz of fresh mozzarella Good quality olive oil Chopped garlic (the amount of your choosing) Your favorite marinara or pizza sauce Good quality olive oil Good quality parmesan cheese Fresh basil (if you want)  Method  Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven 9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13 Place the dough in the cake pan (you may have to stretch the dough to reach the edges Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours) Preheat oven to 450 Degrees GENTLY place slices of fresh mozz on top of the dough GENTLY spoon your pizza sauce over the dough (a little goes a long way) Place the pizza in the oven and bake for 10 minutes Remove from the oven and drizzle with olive oil,  a little more sauce (if you wish), and parmesan Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well. Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed) 

This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm.  You can find the article <a href="http://gothamist.com/2017/05/02/38_pizza_nyc_where_else.php" rel="nofollow" target="_blank">Here.</a> Taunya &amp; Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to <a href="https://cooking.nytimes.com/recipes/1016451-tuscan-bread-and-tomato-soup-pappa-al-pomodoro?mcubz=3" rel="noopener nofollow" target="_blank">bada</a>ssness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! The recipe: NOTE: Use a  9 x 13 x 2.25 inches metal cake pan Ingredients: <ol> <li>1.5 pounds of bread dough made from Episode 3--refrigerated</li> <li>8 oz of fresh mozzarella</li> <li>Good quality olive oil</li> <li>Chopped garlic (the amount of your choosing)</li> <li>Your favorite marinara or pizza sauce</li> <li>Good quality olive oil</li> <li>Good quality parmesan cheese</li> <li>Fresh basil (if you want)</li> </ol> Method <ol> <li>Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven</li> <li>9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13</li> <li>Place the dough in the cake pan (you may have to stretch the dough to reach the edges</li> <li>Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours)</li> <li>Preheat oven to 450 Degrees</li> <li>GENTLY place slices of fresh mozz on top of the dough</li> <li>GENTLY spoon your pizza sauce over the dough (a little goes a long way)</li> <li>Place the pizza in the oven and bake for 10 minutes</li> <li>Remove from the oven and drizzle with olive oil,  a little more sauce (if you wish), and parmesan</li> <li>Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well.</li> <li>Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed)</li> </ol>

The  Baking Podcast Ep 34: The 38 dollar pizza and how to make it at home

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items. On the cafe side, Melody experiments with a Mexican twist to bruschetta using queso fresco with great results. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes! NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper. RECIPES Swiss Meringue Method Ingredients 4 egg whites 1 cup of sugar Instructions Combine egg whites, sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to stand mixer and mix with whisk attachment on high speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.   French Meringue Method Ingredients 3 egg whites 1 cup of sugar Instructions Begin whisking the egg whites with the whisk attachment on medium low. After 30 seconds, add 1/4 cup of the sugar, mix for another 20 seconds, then add the remaining sugar and increase to speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. Italian Meringue Method (Recommended for cookies Ingredients 3 egg whites 1 cup of sugar 1/4 cup of water Instructions In a small pot, add sugar and water, cook over medium-high heat until sugar mixture begins to simmer. Now begin whisking the egg whites on high speed increase to speed until stiff peaks form. While the egg whites whip, continue to cook sugar until it reaches 240F. If any sugar sprays onto the sides of the pot, use a brush dipped in cold water to wipe down the sides. By the time the sugar is at the proper temp, the egg whites will reach stiff peaks.  With the mixer on medium-low speed, carefully and slowly add the hot sugar syrup to the egg whites. Pour the sugar down the side of the mixer bowl, allowing it to stream gradually. Once all the sugar syrup has been added, increase the speed to high and whip whites until cool, about 5 minutes. The bottom of the mixer should be luke warm to the touch. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items. On the cafe side, Melody experiments with a Mexican twist to bruschetta using queso fresco with great results. The sisters also give an update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes! NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper. RECIPES Swiss Meringue Method Ingredients 4 egg whites 1 cup of sugar Instructions Combine egg whites, sugar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to stand mixer and mix with whisk attachment on high speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. French Meringue Method Ingredients 3 egg whites 1 cup of sugar Instructions Begin whisking the egg whites with the whisk attachment on medium low. After 30 seconds, add 1/4 cup of the sugar, mix for another 20 seconds, then add the remaining sugar and increase to speed until stiff peaks form. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet. Italian Meringue Method (Recommended for cookies Ingredients 3 egg whites 1 cup of sugar 1/4 cup of water Instructions In a small pot, add sugar and water, cook over medium-high heat until sugar mixture begins to simmer. Now begin whisking the egg whites on high speed increase to speed until stiff peaks form. While the egg whites whip, continue to cook sugar until it reaches 240F. If any sugar sprays onto the sides of the pot, use a brush dipped in cold water to wipe down the sides. By the time the sugar is at the proper temp, the egg whites will reach stiff peaks.  With the mixer on medium-low speed, carefully and slowly add the hot sugar syrup to the egg whites. Pour the sugar down the side of the mixer bowl, allowing it to stream gradually. Once all the sugar syrup has been added, increase the speed to high and whip whites until cool, about 5 minutes. The bottom of the mixer should be luke warm to the touch. Using rubber spatula, carefully scope into a prepared piping bag and pipe kisses on a parchment lined baking sheet.

The Baking Podcast Ep 10: All About Meringue!

Melody and Taunya are beginning to recover from the Holiday season,  and exhaustion is still quite evident. Taunya mistakenly calls this episode 3, but we decided to keep it as a testament to our exhaustion.  We start off with a little literal potty humor (sorry about that). For those that would like to know more about the fascinating Thomas Crapper, here is is wikipedia page.  In https://en.wikipedia.org/wiki/Thomas_Crapperthis episode we discuss the digestive biscuit, a common item in the U.K. but now real known in the states--the sisters want to put a little spotlight on this delicious and healthy biscuit. The first item Taunya introduces is a graham cracker recipe. The graham cracker is the closest Americans have to the digestive biscuit. This recipe comes from King Arthur flour.  TAUNYA'S OPTIONAL MODIFICATIONS: Double the amount of cinnamon if you wish. Substitute 1/2 of the white sugar with brown sugar. http://www.kingarthurflour.com/recipes/graham-crackers-recipe The second item that Taunya presents is a more traditional digestive biscuit from Jamie Oliver.  TAUNYA'S OPTIONAL MODIFICATIONS: Add 1/2 cup of chocolate chips and grind the oats in a food processor or a seed mill.   http://www.jamieoliver.com/news-and-features/features/homemade-digestive-biscuits/

Melody and Taunya are beginning to recover from the Holiday season,  and exhaustion is still quite evident. Taunya mistakenly calls this episode 3, but we decided to keep it as a testament to our exhaustion.  We start off with a little literal potty humor (sorry about that). For those that would like to know more about the fascinating Thomas Crapper, here is is wikipedia page.  In <a href="https://en.wikipedia.org/wiki/Thomas_Crapper" rel="nofollow" target="_blank">https://en.wikipedia.org/wiki/Thomas_Crapper</a>this episode we discuss the digestive biscuit, a common item in the U.K. but now real known in the states--the sisters want to put a little spotlight on this delicious and healthy biscuit. The first item Taunya introduces is a graham cracker recipe. The graham cracker is the closest Americans have to the digestive biscuit. This recipe comes from King Arthur flour.  TAUNYA'S OPTIONAL MODIFICATIONS: Double the amount of cinnamon if you wish. Substitute 1/2 of the white sugar with brown sugar. <a href="http://www.kingarthurflour.com/recipes/graham-crackers-recipe" rel="nofollow" target="_blank">http://www.kingarthurflour.com/recipes/graham-crackers-recipe</a> The second item that Taunya presents is a more traditional digestive biscuit from Jamie Oliver.  TAUNYA'S OPTIONAL MODIFICATIONS: Add 1/2 cup of chocolate chips and grind the oats in a food processor or a seed mill.  <a href="http://www.jamieoliver.com/news-and-features/features/homemade-digestive-biscuits/" rel="nofollow" target="_blank"> http://www.jamieoliver.com/news-and-features/features/homemade-digestive-biscuits/</a>

The Baking Podcast EP 4: The Delicious and Elusive Digestive Biscuit

In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes!   Orange, Cinnamon &amp; Hazelnut Bundt Cake (Slightly modified from Chetna Makan’s recipe)   220 grams softened unsalted butter 220 grams sugar 4 eggs 1 tbsp baking powder 220 grams flour Zest of 2 large Oranges mixed with 2 tbsp of orange juice ½ tsp salt   Filling 60 grams brown sugar 2 tbsp cinnamon 60 grams toasted and chopped hazelnuts   Instructions  Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside Pre-heat oven to 350F degrees In a bowl mix the flour, salt and baking powder and set aside In your stand mixer with paddle attachment, combine butter and sugar, mix until light Add the eggs and orange zest, mix until distributed Add the flour mixture to the bowl, mix until distributed Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface Add the filling (it’s a lot of filling, don’t worry), and spread an even layer Add the remaining batter to the bundt, covering the filling completely and smooth the top Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean Let cool in pan for at least 15 minutes before removing    Blood Orange Compote: Via New York Times https://cooking.nytimes.com/recipes/1014535-blood-orange-compote

In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette. The sisters also give an update on the business. You can email the sisters at <a href="mailto:thebakingpodcast@gmail.com">thebakingpodcast@gmail.com</a>--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes! Orange, Cinnamon &amp; Hazelnut Bundt Cake (Slightly modified from Chetna Makan’s recipe) 220 grams softened unsalted butter 220 grams sugar 4 eggs 1 tbsp baking powder 220 grams flour Zest of 2 large Oranges mixed with 2 tbsp of orange juice ½ tsp salt Filling 60 grams brown sugar 2 tbsp cinnamon 60 grams toasted and chopped hazelnuts Instructions <ol> <li>Lightly spray your bundt with non-stick cooking spray (or grease in your favorite way) and set aside</li> <li>Pre-heat oven to 350F degrees</li> <li>In a bowl mix the flour, salt and baking powder and set aside</li> <li>In your stand mixer with paddle attachment, combine butter and sugar, mix until light</li> <li>Add the eggs and orange zest, mix until distributed</li> <li>Add the flour mixture to the bowl, mix until distributed</li> <li>Using a rubber spatula (or your favorite tool), transfer ½ of the batter to the bundt smooth the surface</li> <li>Add the filling (it’s a lot of filling, don’t worry), and spread an even layer</li> <li>Add the remaining batter to the bundt, covering the filling completely and smooth the top</li> <li>Bake for 35 to 40 minutes or until skewer (or favorite testing instrument) comes out clean</li> <li>Let cool in pan for at least 15 minutes before removing</li> </ol> Blood Orange Compote: Via New York Times <a href="https://cooking.nytimes.com/recipes/1014535-blood-orange-compote" rel="nofollow" target="_blank">https://cooking.nytimes.com/recipes/1014535-blood-orange-compote</a>

The Baking Podcast Ep11: The Lovely Bundt Cake 

Babka's is one of Taunya's favorite things, and something Melody hasn't tried. In today's episode the sisters discuss a short history of the babka and introduce a lovely chocolate babka--Nutella fans, this one is for you! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. The recipe Taunya's Notes: Be patient and have fun with this recipe, and don't be afraid of a little mess! When you roll up your babka (like a jelly roll, roll as tight as possible--it's ok to stretch (but not break) the dough!

Babka's is one of Taunya's favorite things, and something Melody hasn't tried. In today's episode the sisters discuss a short history of the babka and introduce a lovely chocolate babka--Nutella fans, this one is for you! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you. <a href="https://food52.com/recipes/70729-the-famous-chocolate-babka" rel="nofollow" target="_blank">The recipe</a> Taunya's Notes: Be patient and have fun with this recipe, and don't be afraid of a little mess! When you roll up your babka (like a jelly roll, roll as tight as possible--it's ok to stretch (but not break) the dough!

The Baking Podcast EP 48: The Lovely Babka 

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