Saving Bread – Détails, épisodes et analyse

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Saving Bread

Allison

Éducation

Fréquence : 1 épisode/7j. Total Éps: 14

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.

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🇨🇦 Canada - education
25/08/2026
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🇨🇦 Canada - food
15/07/2026
#51
🇬🇧 Grande Bretagne - food
15/07/2026
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15/07/2026
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https://thesourdoughjourney.com/
2 partages
https://thesourdoughjourney.com/videos/
2 partages
https://chimacumgrain.com
2 partages

https://www.instagram.com/savingbreadpodcast
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https://www.instagram.com/wildwomanbakery
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Welcome to Saving Bread

Saison 1 · Épisode 1

jeudi 21 mai 2026 • Durée 09:15

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Welcome to Saving Bread — a podcast about baking, grain, fermentation, craftsmanship, and the people keeping the traditions of real food alive.

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Rabbit Hole E01 Exploring Sourdough Culture

Saison 1 · Épisode 4

mercredi 17 juin 2026 • Durée 22:00

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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, and the stories behind what we bake. Whether you're passionate about sourdough, whole grains, or simply want to better understand the world of bread, we hope you'll join us.

In this episode, we discuss:

Our experience visiting the MAUM Market
Why supporting local farmers, millers, and artisans matters
Building community through food
The inspiration behind the Saving Bread Book Club
What we'll be reading together in upcoming episodes

We're excited to explore the history, science, and culture of bread with you—one book and one conversation at a time.

Topics: sourdough podcast, bread culture, local food, artisan bread, whole grains, food community, fermentation, bread books, baking books, supporting local agriculture, Saving Bread Book Club.

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Interviews E01 Josh Fairbanks - Reading Your Dough

Saison 1 · Épisode 3

mercredi 10 juin 2026 • Durée 54:47

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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 understanding of flour, fermentation, and flavor. Whether you're baking naturally leavened bread or sourdough bagels, this conversation will encourage you to trust your instincts while continuing to learn the science behind great bread. You can find Josh at @joshfairbanksbread on Instagram

In this episode, we discuss:

Building a relationship with your sourdough starter
Learning to trust your intuition as a baker
Reading dough instead of relying only on the clock
Working with local mills and freshly milled flour
Developing recipes through observation and experience
Baking sourdough bread and bagels with intention

Josh reminds us that great baking comes from combining knowledge, curiosity, and experience—not simply following a recipe.

Topics: sourdough podcast, sourdough starter, sourdough fermentation, artisan bread, sourdough bagels, bread baking, naturally leavened bread, local flour, fresh-milled flour, local mills, bread science, fermentation.

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Lessons E01 Beginner Sourdough Starter Care

Saison 1 · Épisode 2

mercredi 27 mai 2026 • Durée 26:25

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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 stressful.

In this episode, we cover:
• What a sourdough starter actually is
• Feeding schedules and maintenance
• Refrigerated vs. room temperature starter care
• Feeding Ratios
• Common beginner mistakes
• Troubleshooting sluggish or “weird” starters

Whether you're brand new to sourdough or trying to rebuild confidence after a few failed loaves, this episode will help you build a stronger foundation.

Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science

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Lessons E02 Sourdough Starter Variables

Saison 1 · Épisode 5

mercredi 24 juin 2026 • Durée 39:04

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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 performs consistently.

Whether you're just getting started or you've been baking sourdough for years, this episode will give you a framework for understanding why your starter behaves the way it does instead of simply following a feeding schedule.

In this episode, you'll learn:

How hydration affects fermentation speed
Why temperature changes everything
How different flours influence starter activity
What seed percentage (inoculation) actually does
How to adjust your starter as the seasons change
How to make confident decisions instead of guessing

If you've ever wondered why your sourdough starter behaves differently from one bake to the next, this episode will help you understand the science behind it.

Topics: sourdough starter, sourdough fermentation, feeding a sourdough starter, sourdough hydration, starter temperature, artisan bread, naturally leavened bread, whole grain baking, bread science

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Lessons E03 Baker's Math Made Simple | Understanding Hydration, Levain & Bread Formulas

Saison 1 · Épisode 7

mercredi 8 juillet 2026 • Durée 49:36

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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 levain, and scale that recipe into a home-sized loaf you can bake right alongside future episodes.

Whether you've always been confused by percentages or you've been baking for years and want a stronger foundation, this episode will help you read formulas with confidence and understand the language professional bakers use every day.

In this episode we discuss:

What baker's percentages actually mean
Why flour is always 100%
Total hydration vs. mixing-day hydration
Total formula vs. mixing-day formula
How to account for the flour and water in your levain
Understanding pre-fermented flour (PFF)
Scaling a formula for home baking
Answering listener questions on levain, inclusions, and dough weight

Baker's Math Resources:

DOAP Calc - https://calc.getdoap.com/

The Perfect Loaf Membership - https://www.theperfectloaf.com/membership/?utm_source=tpl-internal&utm_content=site-header

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Interviews E02 Alexandra Allen - Sourdough Cookies

Saison 1 · Épisode 6

mercredi 1 juillet 2026 • Durée 01:03:51

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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 with fresh-milled flour or looking for new ways to bring creativity into your sourdough baking, this conversation is full of practical ideas and inspiration.

In this episode we discuss:

Baking sourdough cookies with freshly milled grains
Choosing butter for flavor and texture
Making homemade vanilla extract
Understanding levain behavior
Developing recipes with whole grains
Building flavor through thoughtful ingredient choices
Finding your own creative voice as a baker

Alex's approach reminds us that great bread—and great baking—isn't just about following a formula. It's about understanding your ingredients and letting curiosity guide the process.

You can find Alexandra on Instagram @wildwomanbakery, and if you're in Arkansas, you can find her sourdough pastries and baked goods at the Fayetteville Farmers Market.

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Interviews E07 Tom Cucuzza of The Sourdough Journey: Bulk Fermentation & Starter Health

Saison 1 · Épisode 14

mercredi 19 août 2026 • Durée 01:02:10

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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, Allison White talks with Tom Cucuzza, creator of The Sourdough Journey, about his years of experimentation with sourdough bread, starter health and bulk fermentation.

Tom has built an enormous body of educational work around understanding what is actually happening inside our starters and doughs. In this episode, we get into the details.

We talk about:

Sourdough starter strength and accumulated acidity
Why repeatedly underfeeding a starter can create problems over time
Tom’s peak-to-peak feeding method
How to recognize when your sourdough starter has reached peak
How to judge the end of bulk fermentation
Dough temperature and percentage rise
Why fermentation does not stop when bulk fermentation ends
Gluten development and using the windowpane test throughout fermentation
Pre-shaping, bench rest, shaping and cold retard
Refrigerator temperature and continued fermentation
Using pH as one tool rather than a hard-and-fast fermentation endpoint
How changing one variable at a time can help you learn faster
Developing baker’s intuition through observation and experimentation
The relationship between science, precision and creativity in bread baking

Tom describes himself as both analytical and artistic. For him, understanding the science is not the final goal. It gives him more opportunities to create the bread he wants to make.

We also talk about why sourdough should not feel like an exclusive hobby and Tom’s belief that everyone should be able to learn how to make bread.

LEARN MORE FROM TOM CUCZZA + THE SOURDOUGH JOURNEY

Interviews E06 Parker Cook of Basil & Bloom: Becoming a Better Baker, Building Trust and Learning Sourdough

Saison 1 · Épisode 13

mercredi 12 août 2026 • Durée 01:03:20

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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 grains, freshly milled flour and microbakery production. But there is already a lot of information online about how Parker makes bread.

This conversation looks more at the person behind that information.

Parker shares how he went from learning to cook while living in Italy to working as a research and development chef, and how that analytical background shaped the way he approaches sourdough today.

They talk about how Parker actually learns a new technique, why he tests ideas repeatedly and side by side, the importance of building experience through repetition, and why becoming a better baker may be as much about becoming a better observer as it is about collecting more information.

Parker and Allison also get into what makes an online educator trustworthy. Parker talks about creating content from real questions within his community, simplifying complicated baking concepts without losing the useful information, and the responsibility that comes with recommending products to a large audience.

The conversation also covers beginner sourdough mistakes, bulk fermentation, sourdough starter maintenance, stiff starters, freshly milled flour, whole grain baking, microbakery systems, content creation, entrepreneurship and building Basil & Bloom alongside Parker's wife and business partner, Camille.

They finish by talking about being open to different approaches to bread and Parker's belief that there are no strict rules in sourdough, only techniques that help you make the bread you want to make.

FOLLOW AND SUPPORT PARKER

Basil & Bloom

Interviews E05 Inside Great Bakes with Martin Sorge: Local Grains, Rye and Midwest Baking

Saison 1 · Épisode 12

mercredi 5 août 2026 • Durée 01:02:56

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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 than a decade baking with local flour, whole grains and unique grain varieties, and his approach makes experimenting with unfamiliar ingredients feel surprisingly approachable.

In this conversation, Martin and Allison talk about why flour deserves the same attention we give local produce, cheese and other regional foods, and how getting to know the grain itself can completely change the way we bake.

Martin shares one of his favorite ways to test a flour he has never used before: make a very simple shortbread and let the flavor of the grain speak for itself.

They also get into rye bread and some of the misconceptions surrounding it. Martin explains why the flavor many Americans associate with rye is actually caraway, how rye dough behaves differently from wheat dough, why acidity and sourdough are so important in high percentage rye breads and why some traditional rye loaves are actually better when you wait until the next day to cut into them.

The conversation also covers buckwheat, spelt, black emmer, soft honey emmer dinner rolls, local grain from Janie’s Mill, German bread culture and Martin’s experience baking with Arnd Erbel in his centuries old bakery in Dachsbach, Germany.

Martin also shares what competing on The Great American Baking Show taught him about trusting simple flavors and his own point of view, why failed bakes are an important part of becoming a better baker and why he believes bread deserves to be brought back to the center of the table.

Great Bakes: Modern Classic Recipes from the Midwest is available now and includes more than 100 sweet and savory recipes inspired by the ingredients, people and baking traditions of the Midwest.

Follow Martin on Instagram: @martinsorge

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Saving Bread – Détails, épisodes et analyse

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