David Tamarkin

It's a great book.

It's time for our next segment, Ask the Bakers. For Ask the Bakers, we want to hear from you. If you have a baking question for us, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.

It's time for our next segment, Ask the Bakers. For Ask the Bakers, we want to hear from you. If you have a baking question for us, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.

This really resonates for me because I feel like when I get too fragile, too sensitive, I just collapse.

This really resonates for me because I feel like when I get too fragile, too sensitive, I just collapse.

That's a great analogy. And that is, I think, where people like me get a little tripped up is because to your point, yes, you can make a loaf of bread, a successful loaf of bread with a starter that's been maintained moderately well. But the difference between a loaf of bread that's been made with sourdough that's been maintained very well is palpable. It's noticeable.

That's a great analogy. And that is, I think, where people like me get a little tripped up is because to your point, yes, you can make a loaf of bread, a successful loaf of bread with a starter that's been maintained moderately well. But the difference between a loaf of bread that's been made with sourdough that's been maintained very well is palpable. It's noticeable.

So don't be like me, people. Feed your sourdough. Feed Fernando on a regular basis. To step back, what does a regular basis look like? Amber, if they're keeping Fernando in the fridge, how often should they be feeding him to keep it at peak?

So don't be like me, people. Feed your sourdough. Feed Fernando on a regular basis. To step back, what does a regular basis look like? Amber, if they're keeping Fernando in the fridge, how often should they be feeding him to keep it at peak?

Take him out of the fridge, feed Fernando once, and then 12 or so hours later, feed him again. And then maybe even one more time before you start baking. Anyway, I think we can move on. I think... I think we've kept Fernando. We've taken him off of life support. Who's next? I think we have one more question.

Take him out of the fridge, feed Fernando once, and then 12 or so hours later, feed him again. And then maybe even one more time before you start baking. Anyway, I think we can move on. I think... I think we've kept Fernando. We've taken him off of life support. Who's next? I think we have one more question.

I'm saying just move on from romance.

I'm saying just move on from romance.

Next up, we have something a little bit different. We asked all of you home bakers to send in the names of your sourdough starters and y'all did not disappoint. Let's listen to some of our favorites.

Next up, we have something a little bit different. We asked all of you home bakers to send in the names of your sourdough starters and y'all did not disappoint. Let's listen to some of our favorites.

Yeast mode is good. Yeah.

Yeast mode is good. Yeah.

So we had Bread Pit, Bradley Cooper. Yep.

So we had Bread Pit, Bradley Cooper. Yep.

I like anything that's named after Nico Case. So I'm sort of falling towards that one. I'm a big Nico Case fan. Yeah, I sensed a big difference between a lot of the callers and myself and you, Jessica. There's a lot of really like earnest, sweet names. And the only time I've ever named a sourdough starter, it's always been either self-deprecating in some way or sarcastic or punny or, you know.