The Crumb - Bake from Scratch – Détails, épisodes et analyse

Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge.

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Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine.

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Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. 

A special thank-you to our sponsor for this episode, C&H Sugar. Check out their products here.

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com 

Follow Brian on Instagram: @brianharthoffman

Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she’s made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. 

A special thank-you to our sponsors for this episode Red Star Yeast, C&H Sugar, and Kerrygold. Check out their products here:

• Red Star Yeast
• C&H Sugar
• Kerrygold

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Instagram: @thebakefeed
Website: bakefromscratch.com  

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For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen look like? 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Focaccia recipe
• Purchase Bob’s Red Mill Artisan Bread Flour
• Karlee’s Recipe for Flower Pressed Summer Focaccia

Follow Bake from Scratch: 

• Instagram: @thebakefeed 
• Website: bakefromscratch.com

• Follow Brian on Instagram: @brianharthoffman
• Follow Karlee on Instagram: @oliveandartisan
• Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast. 

Special links from this episode: 

• Get Kristina’s new cookbook
• Milk Bread Recipe
• A special thank-you to our sponsors for this episode, Red Star, C&H Sugar, and Kerrygold Butter. Check out their products!

Follow Bake from Scratch:
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Website: bakefromscratch.com 

Follow Kristina on Instagram: @eatchofood
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This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Summer Berry Coffee Cake recipe
• Purchase Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 
• Amanda’s Recipe for Raspberry Chocolate Chip Coffee Cake

Follow Bake from Scratch: 

• Instagram: @thebakefeed
• Website: bakefromscratch.com

• Follow Brian on Instagram: @brianharthoffman
• Follow Amanda on Instagram: @acookienameddesire
• Follow Bob’s Red Mill on Instagram: @bobsredmill

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations! 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Strawberry Roulade recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Karlee’s Recipe for Blackberry Goat Cheese Rolled Petit Fours

Follow Bake from Scratch: 

• Instagram: @thebakefeed 
• Website: bakefromscratch.com

• Follow Brian on Instagram: @brianharthoffman
• Follow Karlee on Instagram: @oliveandartisan
• Follow Bob’s Red Mill on Instagram: @bobsredmill 

Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the history of this delicious baked good. Then Kimberlee talks about the delicious strawberry twist she created for our base concha recipe! 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Conchas recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Kimberlee’s Recipe for Strawberry Conchas
• Mely’s recipe for Conchas 

Follow Bake from Scratch: 

• Instagram: @thebakefeed
• Website: bakefromscratch.com

• Follow Brian on Instagram: @brianharthoffman
• Follow Kimberlee on Instagram: @kickassbaker
• Follow Mely on Instagram: @mexicoinmykitchen
• Follow Bob’s Red Mill on Instagram: @bobsredmill

For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A Cookie Named Desire to discuss the nuances of cheesecake, from the delicious crust to the creamy filling. Then Amanda shares some info about her blog, her love of theater, and her crave-worthy Turtle Cheesecake.

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Classic Cheesecake recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Purchase Bob’s Red Mill Old Fashioned Rolled Oats
• Purchase Bob’s Red Mill Super-Fine Blanched Almond Flour
• Get Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Amanda on Instagram: @acookienameddesire
Follow Bob’s Red Mill on Instagram: @bobsredmill