David Tamarkin

To have friends. That must be nice. Maybe that's why I don't have any. I never made donuts for them.

I'm making challah. I'm making the challah from our big book of bread. I think it's a great recipe. I'm working on proofing my challah expertly. I think that's the hardest part of making challah. The hardest part of making challah is not the braiding, although that can be challenging. It is in the proofing. It's getting the proof exactly right because when you have a perfectly proofed challah,

I'm making challah. I'm making the challah from our big book of bread. I think it's a great recipe. I'm working on proofing my challah expertly. I think that's the hardest part of making challah. The hardest part of making challah is not the braiding, although that can be challenging. It is in the proofing. It's getting the proof exactly right because when you have a perfectly proofed challah,

The shape keeps and you have none of that dreaded tearing. I never really cared about tearing in challah before I realized that there was a sign of a mistake I'd made. So now I really try to avoid that. But even if I don't get the proof right, I'm going to eat it.

The shape keeps and you have none of that dreaded tearing. I never really cared about tearing in challah before I realized that there was a sign of a mistake I'd made. So now I really try to avoid that. But even if I don't get the proof right, I'm going to eat it.

Five. Yeah, I do a 28 strand. I do a three strand. I keep it simple. You know, the best tip I ever got, again, from King Arthur about braiding challah was to start in the middle. That makes a huge difference.

Five. Yeah, I do a 28 strand. I do a three strand. I keep it simple. You know, the best tip I ever got, again, from King Arthur about braiding challah was to start in the middle. That makes a huge difference.

if you start at one end you have there's more risk of having an uneven shape and also of maybe having like a more of a bulbous end at the one you start with and then it just kind of becomes more like a v-shape than a than a oval shape

if you start at one end you have there's more risk of having an uneven shape and also of maybe having like a more of a bulbous end at the one you start with and then it just kind of becomes more like a v-shape than a than a oval shape

I wouldn't turn it down.

I wouldn't turn it down.

Yes, thank you for listening to all of our... Truly random opinions, all of our Jess opinions. And thanks for all your questions. The questions were amazing. And Jessica, I just want to thank you too. You know, we have a culture of appreciation here at King Arthur and I am sending you so much appreciation for being such a great co-host.

Yes, thank you for listening to all of our... Truly random opinions, all of our Jess opinions. And thanks for all your questions. The questions were amazing. And Jessica, I just want to thank you too. You know, we have a culture of appreciation here at King Arthur and I am sending you so much appreciation for being such a great co-host.

And please, if you like this podcast, make sure to subscribe. It's the best way to figure out when we're back with new episodes. And you never know, we may drop a special episode sometime between now and the next season. So to do that, go to Apple Podcasts, Spotify, Apple Music, or wherever you listen. Click that subscribe button and you'll be notified as soon as any new episode drops.

And please, if you like this podcast, make sure to subscribe. It's the best way to figure out when we're back with new episodes. And you never know, we may drop a special episode sometime between now and the next season. So to do that, go to Apple Podcasts, Spotify, Apple Music, or wherever you listen. Click that subscribe button and you'll be notified as soon as any new episode drops.

In the meantime, you can always find us over at kingarthurbacon.com. And don't forget, people, please just follow that recipe. Come on.

In the meantime, you can always find us over at kingarthurbacon.com. And don't forget, people, please just follow that recipe. Come on.

Things Bakers Know is hosted and executive produced by me, David Tamarkin.

Things Bakers Know is hosted and executive produced by me, David Tamarkin.

Rossi Anastapulo is our senior producer. Chad Chennai is our producer and engineer. Original music by Megan and Marcus Begala. Special thanks to today's guest, the fabulous Deb Freeman. Deb is the host and executive producer of Finding Edna Lewis. You can also find Deb online at her website, deb-freeman.com.