Podcast Summary: "It's Time to Talk Sourdough, featuring Amber Eisler"
Episode Information:
- Title: It's Time to Talk Sourdough
- Podcast: Things Bakers Know: The King Arthur Baking Podcast
- Host: Jessica Batalana and David Tamarkin
- Guest: Amber Eisler, Director of Baking Education at King Arthur Baking School
- Release Date: May 12, 2025
Introduction to Sourdough
The episode opens with hosts Jessica Batalana and David Tamarkin delving into the multifaceted world of sourdough baking. They highlight sourdough's enduring popularity and its evolution from a niche hobby to a mainstream baking staple, especially following the pandemic-induced surge in home baking.
Notable Quote:
- Jessica Batalana [00:16]: “We're talking about sourdough, specifically the state of sourdough. Right now.”
The Rise and Versatility of Sourdough
Jessica and David discuss how sourdough has transitioned into mainstream culture, attributing much of its popularity to the pandemic, which acted as a catalyst for many to start baking at home. They emphasize that sourdough is not limited to traditional loaf forms but extends to a variety of baked goods and culinary applications.
Key Points:
- Pandemic Impact: The pandemic led to a "sourdough gold rush," with an unprecedented number of home bakers adopting sourdough.
- Beyond Traditional Loaves: Sourdough is being used in diverse recipes, including brownies and granola, showcasing its versatility.
Notable Quotes:
- Jessica Batalana [02:46]: “I think when people start their sourdough journey, they really have one bread in mind... there’s so much more to sourdough than just that loaf.”
- David Tamarkin [05:00]: “Sourdough has tons of uses and can make all sorts of bread, and it can have tons of uses outside of bread.”
Interview with Amber Eisler: Expert Sourdough Insights
The hosts introduce Amber Eisler, an experienced bread baker and educator, to share her expertise on sourdough baking. Amber provides valuable insights into current trends, challenges, and best practices for both novice and seasoned bakers.
Sourdough Baking Trends
Amber observes a significant broadening in the demographics of sourdough enthusiasts. Initially dominated by retired engineers and health food aficionados, sourdough now attracts individuals from all walks of life inspired by visually appealing social media content.
Notable Quotes:
- Amber Eisler [09:13]: “Sourdough is definitely having a moment. And we are seeing people from every walk of life baking sourdough.”
- Amber Eisler [09:38]: “They have images on social media, bubbly dough and beautiful crust, and they're like, yes, I want that.”
Mastering Fermentation and Proofing
Amber addresses common pitfalls in fermentation and proofing, emphasizing the importance of temperature control and sensory evaluation. She advises bakers to continually monitor dough temperature and environmental factors, using touch and observation to gauge progress.
Key Tips:
- Temperature Management: Regularly check both room and dough temperatures.
- Sensory Cues: Feel the dough to assess its readiness, avoiding a "set and forget" mentality.
Notable Quotes:
- Amber Eisler [10:44]: “You have to pay attention to temperature. Check in. What is your room temperature? What is your dough temperature?”
- Jessica Batalana [12:33]: “I'm looking at the score mark right where I've made a cut on the top of the bread. I really wanna see color in that score mark.”
Achieving the Perfect Crust and Crumb
Discussion on desired crust color highlights the balance between achieving a flavorful, crispy exterior and avoiding underbaking, which can result in a soggy crust. Amber recommends focusing on the score mark's color as an indicator of proper baking.
Notable Quotes:
- Amber Eisler [11:50]: “There's a range... students tend to just be afraid that their bread is going to burn, and as a result, they really underbake it.”
- Amber Eisler [12:53]: “I want to see some color there. If it's looking really pale, then I'm going to put it back in for a few more minutes.”
Advice for Beginner Bakers
Amber emphasizes the importance of consistency and attentiveness. She encourages beginners to practice the same recipes repeatedly to build muscle memory and better understand the variables affecting their dough.
Key Advice:
- Practice Consistently: Repeatedly bake the same bread to master the process.
- Stay Observant: Monitor changes in temperature, dough feel, and starter health.
Notable Quotes:
- Amber Eisler [13:20]: “You just have to practice, practice the same bread over and over again.”
- Amber Eisler [13:56]: “Be really observant... stay focused, and just have fun with the process.”
Listener Q&A: Sourdough Baking Challenges
Amber addresses several listener-submitted questions, providing practical solutions and clarifications on common sourdough issues.
1. Achieving Consistent Oven Spring
Question: [19:27] “Sometimes my bread does a nice little puff, and sometimes it's just flat. I'd really like to know how to make it better.”
Response:
- Proper Proofing: Avoid overproofing, which can cause the loaf to collapse.
- Scoring Techniques: Ensure shallow cuts to prevent excessive spreading.
- Shaping: Properly shape the loaf to create structure for optimal rise.
Notable Quotes:
- Amber Eisler [19:29]: “It could just be that you're scoring too deep... encourages a flatter loaf.”
- Amber Eisler [20:19]: “An underproofed loaf is tight and springy... overproofed is fragile and collapses.”
2. Feeding Sourdough Starters on Life Support
Question: [21:25] “How long can we wait to feed Fernando before he gets super angry?”
Response:
- Regular Feeding Schedule: Feed the starter at least once a week if kept in the fridge.
- Revival Before Baking: Perform a couple of feedings at room temperature before using the starter for baking.
Notable Quotes:
- Amber Eisler [22:39]: “You gotta take Fernando out of the fridge at least once a week just to keep him on life support.”
- Amber Eisler [23:26]: “You want Fernando to do some heavy lifting. Feed him a couple more times before baking.”
3. The Impact of Sourdough Starter Age
Question: [23:42] “Does sourdough starter get better with age? People are talking about how old their starter is and if it makes a difference for the bread.”
Response:
- Recent Care Over Age: The recent two weeks of starter maintenance are more critical than its age.
- Historical Significance: While having a long history adds sentimental value, it doesn't necessarily enhance bread quality.
- Refreshing the Starter: Regular feeding maintains the starter's effectiveness.
Notable Quotes:
- Amber Eisler [24:00]: “It is much more important how you have treated your sourdough starter in the past two weeks, not the past two centuries.”
- Amber Eisler [24:45]: “Older is not necessarily better.”
Listener Segment: Creative Sourdough Starter Names
The hosts celebrate the creativity of their listeners by sharing a variety of unique and heartfelt names for sourdough starters. This segment underscores the personal connection and affection bakers develop for their starters.
Notable Examples:
- "Fernando" – Named by a listener and her daughter.
- "Bredna Pitt" – A playful homage combining "bred" with the actress Brad Pitt.
- "Fanny Ida Mae" – Named after strong women in a listener’s family.
- "Bradley Cooper" – After the actor, showcasing punny naming.
Notable Quotes:
- Jessica Batalana [26:10]: “My sourdough starter's name is Yeast Mode... it got confusing when I then actually had a baby.”
- Amber Eisler [27:10]: “My sourdough daughter is Fanny Ida Mae.”
Jess Opinions: On the Sourness of Sourdough
In this segment, Jessica shares her personal stance on the flavor profile of sourdough bread, expressing a preference for balanced flavors over excessively sour loaves. She critiques the misconception that true sourdough must be intensely tangy, advocating for diverse flavor profiles that cater to individual tastes.
Key Points:
- Preference for Balance: Jessica favors a harmonious flavor where sourness complements rather than dominates.
- Impact of Over-Souring: Excessive tang can deter potential sourdough enthusiasts and limit its versatility.
- Commercial Practices: Criticism of bakeries that artificially spike sourness using additives instead of natural fermentation.
Notable Quotes:
- Jessica Batalana [29:26]: “I think sourdough is... that crusty loaf should be like mouth puckeringly sour and tangy. And I just hate that style of sourdough so much.”
- Jessica Batalana [31:20]: “I am not wild about those super sour sourdough. But to each their own, I suppose.”
Conclusion and Upcoming Content
The episode wraps up with the hosts sharing what they plan to bake in the coming week and teasing the next episode focused on biscuits. They encourage listeners to engage with the podcast by submitting questions and sharing their baking experiences.
Notable Quotes:
- Jessica Batalana [33:39]: “This episode featured Amber Eisler... learn more about the Baking school as well as Amber's On Demand Sourdough for beginners class @kingarthurbaking.com/baking-school.”
- David Tamarkin [34:09]: “Things Bakers Know is a King Arthur Baking Company podcast.”
Final Thoughts:
This episode provides a comprehensive exploration of sourdough baking, blending expert advice with community engagement. Listeners gain valuable insights into mastering sourdough techniques, understanding common challenges, and appreciating the personal connections that make baking a beloved craft.