Quarantining has fueled a baking boom, with many trying their hand at the art of baking bread – and for good reason. In times of uncertainty and change, hobbies like baking allow us to see a project fully from beginning to end, with a defined, finished product that’s also wonderfully delicious. We’re joined by two expert bakers: Carolyn Ketchum of the blog All Day I Dream About Food and expert baker in all things low carb and gluten free, and Morgan Angelle, head baker at New Orleans-based Bellegarde Bakery. They’ll walk us through everything we need to know about baking bread, from low-carb ingredients to how to feed your sourdough starter. They also share tons of good-for-you recipes, including focaccia bread, pizza crust and sourdough-style bread.LINKS: Carolyn Ketchum’s Blog, All Day I Dream About Food, link hereCarolyn’s latest book, The Ultimate Guide to Keto Baking, link here Bellegarde Bakery, link hereHOW-TO:Low Carb 101: Baking with Almond Flour, link here & Baking with Coconut Flour, link hereBellegarde Bakery’s Sandwich Loaf 101, link here San Francisco Baking Institute (SFBI): How to Make Sourdough Starter, link here or follow @SFbakinginstitute on Instagram [scroll down to April 9 for Sourdough guide].RECIPES: Rosemary Focaccia - link hereFathead Pizza Crust – link here Garlic Parmesan Knots – link here Soul Bread Slider Buns – link here Cheesy Skillet bread – link here
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