Saving Bread
A podcast exploring sourdough, grain, fermentation, craftsmanship and the people keeping real bread alive. Host baker and educator Allison White shares practical lessons and thoughtful conversations with bakers, millers, farmers and others shaping the future of bread.
1 question answered · 6 episodes indexed
Recent episodes
Sep 11, 2026 · 49 minLessons E11 - Whole Grain Chat with Baylin SpeidelA practical conversation on choosing whole grain flours, comparing hard red, hard white, soft wheat, rye, spelt, buckwheat and einkorn. Covers extraction rates, scalds and what to Sep 9, 2026 · 39 minLessons E06 Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole WheatHow pushing whole grain percentages to 40, 50, 60 or 100 percent changes water absorption, gluten development, fermentation speed and starter activity. Allison suggests baking ten Sep 2, 2026 · 1h 2mInterviews E09 - Jenny Berg on Wholesale, Cottage Food Laws & Knowing When Enough Is EnoughJenny Berg of Crumb Sourdough Microbakery on moving from direct-to-consumer to wholesale, producing 230 loaves a week, pricing and payment terms, and choosing quality of life over Aug 28, 2026 · 55 minInterviews E08 Eric Pallant - Sourdough CultureAuthor Eric Pallant on the history of starters, how fermentation was discovered, whether starter age matters, and why sourdough stays accessible without complexity.Aug 26, 2026 · 35 minLessons E05 Common Sourdough Failures — Country Loaf TroubleshootingAllison works through flat loaves, tunneling and bulk fermentation timing, treating bread as a system where starter, flour, temperature, hydration, shaping, scoring and steam all mAug 19, 2026 · 1h 2mInterviews E07 Tom Cucuzza of The Sourdough Journey: Bulk Fermentation & Starter HealthTom Cucuzza on starter strength, accumulated acidity, peak-to-peak feeding, recognizing peak fermentation, judging the end of bulk, dough temperature and percentage rise, and build
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