Saving Bread

Avsnitt

• Lessons E04 How to Make a Sourdough Country Loaf from Start to Finish 22.07.2026 58min

  Send us a question or voice memo! 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 through the autolyse, mixing, gluten development, bulk fermentation, folds, pre-shaping, final shaping, basket proof, cold retard, scoring, baking, cooling, and evaluating the finished loaf. Along the way, we’ll cover: &nbsp...
• Rabbit Hole E02 Pineapple Sourdough Starters, Beloved’s Bakery & Meaningful Inclusions 22.07.2026 38min

  Send us a question or voice memo! 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 starter from scratch for the first time—funky smells, mysterious liquid, daily feedings and all. Meanwhile, Ally compares a traditional flour-and-water starter with one made using pineapple juice. They discuss false rises, acidity, s...
• Interviews E03 Campbell McFarlane - Building RackMaster and Supporting a New Generation of Bakers 15.07.2026 32min

  Send us a question or voice memo! 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. In this episode, Campbell shares how he moved from baking in Dutch ovens and a small deck oven to designing one of the most recognizable ovens in the cottage-baking world. We talk about the very real learning curve that co...
• Lessons E03 Baker's Math Made Simple | Understanding Hydration, Levain & Bread Formulas 08.07.2026 49min

  Send us a question or voice memo! 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, total formula, mixing-day formula, and pre-fermented flour (PFF)—without getting lost in complicated equations. Together, we'll build a simple country bread formula step by step, learn how to account for the flour and water in your l...
• Interviews E02 Alexandra Allen - Sourdough Cookies 01.07.2026 1h 3min

  Send us a question or voice memo! 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 sourdough baking—from cookies and pastries to naturally leavened breads. We dive into how Alex thinks about flour selection, butter, vanilla, levain behavior, and ingredient quality to build flavor from the ground up. Whether you're curious about baking ...
• Lessons E02 Sourdough Starter Variables 24.06.2026 39min

  Send us a question or voice memo! 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: hydration, temperature, flour choice, and inoculation (seed percentage). Understanding how each of these factors affects fermentation will help you troubleshoot sluggish starters, adapt to seasonal changes, and build a starter that pe...
• Rabbit Hole E01 Exploring Sourdough Culture 17.06.2026 22min

  Send us a question or voice memo! 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 locally, supporting small makers, and building stronger connections to our food and communities. We also introduce the Saving Bread Book Club, a new series where we'll read and discuss books that explore bread, grain, fermentation, food culture, ...
• Interviews E01 Josh Fairbanks - Reading Your Dough 10.06.2026 54min

  Send us a question or voice memo! 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 technical knowledge and intuition in sourdough baking. We explore what it really means to know your sourdough starter, why learning to read your dough is just as important as following a formula, and how working with local millers can deepen your ...
• Lessons E01 Beginner Sourdough Starter Care 27.05.2026 26min

  Send us a question or voice memo! Welcome to the first Saving Bread Lessons episode. If sourdough starter has ever felt confusing, intimidating, or just plain high maintenance, this episode is for you. In this beginner-friendly lesson, we’re covering the foundations of starter care: what a starter actually is, how often to feed it, refrigeration, common mistakes, weird smells, and how to stop overthinking the process. Because keeping a healthy starter alive should feel approachable, not stres...
• Welcome to Saving Bread 21.05.2026 9min

  Send us a question or voice memo! Welcome to Saving Bread — a podcast about baking, grain, fermentation, craftsmanship, and the people keeping the traditions of real food alive.