David Tamarkin

And that's maybe what you want, but it has the function, as you said. It's another way to get hydration and flour into your recipe. I bring that up because I'm actually beginning to dislike the term discard recipe. Because I think we should be thinking about sourdough as an ingredient that goes beyond bread.

And it sort of sounds dismissive, like you would only make these brownies if you're using sourdough discard. When in fact, you could be building a sourdough starter specifically to make those brownies because you like the flavor of those brownies. Or because you like what it does in the lemon loaf that we just put on our site recently.

And it sort of sounds dismissive, like you would only make these brownies if you're using sourdough discard. When in fact, you could be building a sourdough starter specifically to make those brownies because you like the flavor of those brownies. Or because you like what it does in the lemon loaf that we just put on our site recently.

So I think expanding our idea of what sourdough culture is even for is an exciting new terrain for sourdough. Although I know today we're pretty much sticking to sourdough bread.

So I think expanding our idea of what sourdough culture is even for is an exciting new terrain for sourdough. Although I know today we're pretty much sticking to sourdough bread.

Literal years of our lives.

Literal years of our lives.

Today we're sticking to sourdough bread because that's how most people get into sourdough. And when we called for questions about sourdough, 90% of the questions were about bread. So we're going to bring in one of our amazing colleagues, Amber Eisler. Amber Eisler, King Arthur's Director of Baking Education, was also a bread baker in our bakery for five years.

Today we're sticking to sourdough bread because that's how most people get into sourdough. And when we called for questions about sourdough, 90% of the questions were about bread. So we're going to bring in one of our amazing colleagues, Amber Eisler. Amber Eisler, King Arthur's Director of Baking Education, was also a bread baker in our bakery for five years.

And she's been teaching at our baking school for over 15 years. In other words, she knows a lot about making great bread, particularly sourdough bread. Amber, thanks for coming on the podcast.

And she's been teaching at our baking school for over 15 years. In other words, she knows a lot about making great bread, particularly sourdough bread. Amber, thanks for coming on the podcast.

My first question for you, Amber, is what are you seeing in your sourdough baking school classes these days? Has there been any shift in students' interest or knowledge of sourdough in the last few years?

My first question for you, Amber, is what are you seeing in your sourdough baking school classes these days? Has there been any shift in students' interest or knowledge of sourdough in the last few years?

I know exactly the loaf you're talking about. We're talking about a crusty loaf with an open structure. How hard is that to get for a beginner sourdough baker?

I know exactly the loaf you're talking about. We're talking about a crusty loaf with an open structure. How hard is that to get for a beginner sourdough baker?

I feel like I've been doing that the past five years. Let's move on to fermentation and proofing. This was a real pain point for me when I started baking bread. Sometimes, honestly, it still is. Nailing the proof on a final loaf of bread before you slide it in the oven has such an enormous impact on that bread's bake. And I kept on pulling... flat loaves out of the oven in amber.

I feel like I've been doing that the past five years. Let's move on to fermentation and proofing. This was a real pain point for me when I started baking bread. Sometimes, honestly, it still is. Nailing the proof on a final loaf of bread before you slide it in the oven has such an enormous impact on that bread's bake. And I kept on pulling... flat loaves out of the oven in amber.

I don't think I have to tell you that I was not trying to make flatbread here. I was trying to make big, beautiful, bulbous loaves of bread. But I wasn't nailing the proof. I was either under-proofing or over-proofing. What are your tips for bakers for nailing fermentation and proofing?

I don't think I have to tell you that I was not trying to make flatbread here. I was trying to make big, beautiful, bulbous loaves of bread. But I wasn't nailing the proof. I was either under-proofing or over-proofing. What are your tips for bakers for nailing fermentation and proofing?

Another thing I want to talk about, I just was talking about this with my husband yesterday as he was baking bread, is color. There's a lot of different opinions about color. I'm now at a point where my loaf's really dark and I love that sort of almost bitterness that you get from a very dark crust. My husband is not there yet. So when he bakes bread, we have lighter loaves.