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: AnkarsrumC&H SugarFollow Bake from Scratch: @thebakefeedbakefromscratch.comFollow 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 YeastC&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 StarLe 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 YeastOregon FruitAnkarsrumKerrygoldCheck 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 YeastC&H SugarKerrygold 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 AcademyBob’s Red Mill Artisan Bread FlourFlower Pressed Summer Focaccia Follow Bake from Scratch: @thebakefeedbakefromscratch.com @brianharthoffman@oliveandartisan@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: Kristina’s new cookbookMilk Bread RecipeRed StarC&H SugarKerrygold Butter 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: Summer Berry Coffee Cake recipeGluten Free 1-to-1 Baking FlourRaspberry Chocolate Chip Coffee Cake Follow Bake from Scratch: @thebakefeedbakefromscratch.com @brianharthoffman@acookienameddesire@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 MillOrganic All-Purpose FlourBlackberry Goat Cheese Rolled Petit Fours Follow Bake from Scratch: @thebakefeedbakefromscratch.com @brianharthoffman@oliveandartisan@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: get our Conchas recipeBob’s Red Mill Organic All-Purpose FlourRecipe for Strawberry ConchasMely’s recipe for Conchas Follow Bake from Scratch: @thebakefeedbakefromscratch.com @brianharthoffman@kickassbaker@mexicoinmykitchen@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. Special links from this episode: Sign up for the Better Baking AcademyOrganic All-Purpose FlourOld Fashioned Rolled OatsSuper-Fine Blanched Almond FlourTurtle 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

Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she plans to bake next. Plus, she shares her top picks from her brand new e-cookbook, Britney Breaks Bread Holiday Cookbook! A special thank-you to our sponsors for this episode Red Star Yeast and California Prunes. Check out their products here Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Britney on Instagram: @britneybreaksbread Follow Brian on Instagram: @brianharthoffman

With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream cheese into the batter and incorporating rich flavors like coconut and bourbon. Our Chocolate Cream Cheese Pound Cake is a perfect blend of classic excellence and sweet modern improvement. We bring on baker Karlee Flores of the blog Olive and Artisan to discuss the best pound cake dos and don’ts. Then Karlee shares some info about must-bakes from her blog, including her Chocolate Zinger-Inspired Mini Cakes. Special links from this episode: Sign up for the Better Baking Academy with Bob’s Red Mill Bob’s Red Mill Organic All-Purpose FlourKarlee’s Chocolate Zinger-Inspired Mini Cakes recipe 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