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.
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Sep 16, 2026 · 51 minInterviews E10 Anujay Krishna - High Hydration Sourdough, Open Crumb and Reading the Dough Send us a question or voice memo! What does it take to build an incredibly open, delicate sourdough crumb when you are working with different flour, a different climate, 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 anSep 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 bSep 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 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 sAug 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,Aug 12, 2026 · 1h 3mInterviews E06 Parker Cook of Basil & Bloom: Becoming a Better Baker, Building Trust and Learning SourdoughSend us a question or voice memo! This week on Saving Bread, Allison talks with Parker Cook, baker, educator and content creator behind Basil & Bloom. Parker has built a Aug 5, 2026 · 1h 3mInterviews E05 Inside Great Bakes with Martin Sorge: Local Grains, Rye and Midwest BakingSend us a question or voice memo! This week on Saving Bread, Allison talks with Martin Sorge, self taught baker, writer, winner of The Great American Baking Show and authJul 29, 2026 · 1h 28mInterviews E04 Stone Milled Flour and Whole Grain Sourdough with Baylin Speidel of Chimacum Valley GrainerySend us a question or voice memo! What changes when flour stops being the background of a loaf and becomes the whole party? In this episode of Saving Bread, Allison talksJul 22, 2026 · 59 minLessons E04 How to Make a Sourdough Country Loaf from Start to FinishSend 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.Jul 22, 2026 · 39 minRabbit Hole E02 Pineapple Sourdough Starters, Beloved’s Bakery & Meaningful InclusionsSend 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 wJul 15, 2026 · 33 minInterviews E03 Campbell McFarlane - Building RackMaster and Supporting a New Generation of BakersSend 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, anJul 8, 2026 · 50 minLessons E03 Baker's Math Made Simple | Understanding Hydration, Levain & Bread FormulasSend 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 Jul 1, 2026 · 1h 4mInterviews E02 Alexandra Allen - Sourdough Cookies 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 WildwoJun 24, 2026 · 39 minLessons E02 Sourdough Starter Variables 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 episodJun 17, 2026 · 22 minRabbit Hole E01 Exploring Sourdough Culture 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 IJun 10, 2026 · 55 minInterviews E01 Josh Fairbanks - Reading Your Dough 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 FairMay 27, 2026 · 26 minLessons E01 Beginner Sourdough Starter Care 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 mainteMay 21, 2026 · 9 minWelcome to Saving Bread 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
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