The Crumb - Bake from Scratch

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. Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com     Follow Brian on Instagram: @brianharthoffman  Follow Laura on Instagram: @chubbeekitchen 

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. Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman   Follow Giulia on Instagram: @julskitchen 

Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check at the family’s restaurant to where she is now.  Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com      Follow Brian on Instagram: @brianharthoffman   Follow Belle English on Instagram: @belle_English 

Brian Hart Hoffman talks with C&H Sugar expert, Chef Eleonora Lahud, about all things sugar, how we use it, and holiday baking.    This episode wouldn’t be possible without our amazing baking partner, C&H Sugar. Learn more about their products here:    C&H Sugar: https://www.chsugar.com    Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman    Follow C&H Sugar on Instagram:  @chsugar

Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms.   This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:    Ankarsrum https://www.ankarsrum.com/us/    C&H Sugar https://www.chsugar.com/      Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman   Follow Lisa on Instagram: @fresheggsdaily 

Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma.  Follow Bake from Scratch:  Instagram: @thebakefeed Website: bakefromscratch.com  Follow Sarah on Instagram: @sarah_kieffer Follow Brian on Instagram: @brianharthoffman

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch. This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:  Ankarsrum C&H Sugar Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffman Follow Jessie on Instagram: @brownedbutterblondie

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.    This episode wouldn’t be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here:  Red Star Yeast C&H Sugar   Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman Follow Jessie on Instagram: @jessiesheehanbakes 

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook.  A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here: Red Star Le Creuset Follow Bake from Scratch: Instagram: @thebakefeed  Website: bakefromscratch.com  Follow Vallery on Instagram: @foodieinnewyork Follow Brian on Instagram: @brianharthoffman

Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we’ve compiled our best tips to help you conquer any challenge this holiday season.  A special thank-you to our sponsors for this episode: Red Star Yeast Oregon Fruit Ankarsrum Kerrygold Check out their products from the links above.    Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffman

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 Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com   Follow Tiffany on Instagram: @tiffybakes Follow Brian on Instagram: @brianharthoffman

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: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Kristina on Instagram: @eatchofood Follow Brian on Instagram: @brianharthoffman 

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

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.\r\n \r\nSpecial links from this episode:\r\nSign up for the Better Baking Academy with Bob’s Red Mill to get our Classic Cheesecake recipe\r\nPurchase Bob’s Red Mill Organic All-Purpose Flour\r\nPurchase Bob’s Red Mill Old Fashioned Rolled Oats\r\nPurchase Bob’s Red Mill Super-Fine Blanched Almond Flour\r\nGet Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe\r\n  \r\nFollow Bake from Scratch: \r\nInstagram: @thebakefeed\r\nWebsite: bakefromscratch.com\r\nFollow Brian on Instagram: @brianharthoffman\r\nFollow Amanda on Instagram: @acookienameddesire\r\nFollow Bob’s Red Mill on Instagram: @bobsredmill\r\n

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