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

What's in this episode

Send 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 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