Saving Bread

By: Allison

Category: Education

Saving Bread explores sourdough, grain, fermentation, craftsmanship, and the people keeping real bread alive. Join baker and educator Allison White for practical lessons and thoughtful conversations with bakers, millers, farmers, oven makers, and others shaping the future of bread.Long live real bread.

30 episodes available

Latest episodes of the podcast Saving Bread

Your Bread Questions, Answered | Sourdough Q&A November 6, 2026

Sourdough, Music & DOAP with Joshua Grange November 4, 2026

The Bread Bakers Guild of America: Building Community, Supporting Bakers & Camp Bread 2027 with Karen Bornarth and Wai Chu October 30, 2026

Regional Grains, Terroir & Bread Flavor with Cat Cox (Country Bird Bakery) October 28, 2026

Sourdough Scalds, Mixing & Intuitive Dough Development with Josh Fairbanks October 21, 2026

West Coast Breadfest, Sweet Stiff Starters & Sourdough Cinnamon Rolls with Laila O'boyle October 14, 2026

Transitioning a Baking Hobby into a Business with Jill Nguyen October 7, 2026

From a Home Garage to 5 Bakeries with Jon and Amanda of Proof Bread September 30, 2026

Is a $60 Rye Loaf Worth It? Ingredient Costs & Premium Bread Value September 25, 2026

Sourdough pH Guide: Fermentation Microbiology & Whole Grain Science September 23, 2026

High Hydration & Open Crumb Secrets with Anujay Krishna September 16, 2026

Whole Grain Flour Functionality & Grain Selection with Baylin Speidel September 11, 2026

Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat September 9, 2026

Wholesale baking, Cottage Food Laws & Sustainable Growth with Jenny Berg September 2, 2026

History of Sourdough Culture & Ancient Starters with Eric Pallant August 28, 2026

How to Fix Sourdough Failures: Troubleshooting Your Country Loaf August 26, 2026

Tom Cucuzza of The Sourdough Journey: Bulk Fermentation & Starter Health August 19, 2026

Becoming a Better Baker, Building Trust and Learning Sourdough with Parker Cook of Basil & Bloom August 12, 2026

Inside Great Bakes with Martin Sorge: Local Grains, Rye and Midwest Baking August 5, 2026

Stone Milled Flour and Whole Grain Sourdough with Baylin Speidel of Chimacum Valley Grainery July 29, 2026

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