The Baking Podcast – Details, episodes & analysis

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! 

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

At long last (and a bit of dusting) we have a new episode for you.

Today the sisters talk about apple spice and in particular in the form of a lovely Apple-Spice Bundt with Melody's favorite Caramel frosting. 

You can find the recipe here!

Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON!

The recipes:

My Favorite Brownies

Berry Cornmeal Cake.

195g. Unsalted butter, room temp
190g. Sugar + 30g. Separated 
1.5 tsp. Salt
2 Large Eggs
50g. Grape-seed oil, or canola oil
60g. Maple Syrup
15g. Vanilla extract

200g. All purpose flour
120g. Cornmeal
10g. Baking powder
7g. Baking soda

270g. Creme Friache, or sour cream or whole plain yogurt
130g. Ricotta cheese
150g. Berries of your choice. I prefer Raspberries!

1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan.

2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well.

3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix!

4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan.

5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.

This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days

Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

This week Melody and Taunya dive into 3 delicious recipes from the listener community. 

 Here are the recipes:

Murder, She Baked: Chocolate Chip Cookies

Tres Leches Cake

Ranger Cookies

After a bit of a hiatus, the sisters are back with the second doughnut installment. This week they discuss the cruller--which is even better baked than fried!

Baked Cruller Recipe

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.

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.

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!

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

Making your own unique granola is easy and badass! Find out how to make, with great tips from the sisters!

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:

The Genius Granola

Taunya's Notes: Instead of butter use olive oil! Feel free to reduce the amount of sweeteners and mix and match your nuts, dried or freeze dried fruit, seeds, and seasonings! Have fun and be creative!