David Tamarkin
👤 SpeakerAppearances Over Time
Podcast Appearances
On my agenda is more bread. I am in a bread zone right now. I'm in a bread. I'm in a good place with my starter. It's lively. I will say shout out to my husband who is feeding the starter because if it were on me, that starter would be dead. But it's not. And so I'm going for more sesame wheat. It's on our site.
And it's also in The Big Book of Bread, which is, of course, our number one New York Times bestselling cookbook. It's just an incredible loaf to have around during the week.
And it's also in The Big Book of Bread, which is, of course, our number one New York Times bestselling cookbook. It's just an incredible loaf to have around during the week.
Breakfast, lunch.
Breakfast, lunch.
I just call her Scalaquin because I think that's a bad accent.
I just call her Scalaquin because I think that's a bad accent.
One of the best foods ever made.
One of the best foods ever made.
Remember to like us. Remember to like us. Please, please like us. Remember to like and subscribe on Apple Podcasts, Spotify, Amazon Music, or wherever you listen.
Remember to like us. Remember to like us. Please, please like us. Remember to like and subscribe on Apple Podcasts, Spotify, Amazon Music, or wherever you listen.
We'll see you back here next week. In the meantime, please, people, follow the recipe. Just follow the recipe.
We'll see you back here next week. In the meantime, please, people, follow the recipe. Just follow the recipe.
And me, David Tamarkin.
And me, David Tamarkin.
And I'm David Tamarkin, King Arthur's editorial director.
And I'm David Tamarkin, King Arthur's editorial director.
Every episode of Things Bakers Know dives deep into a different baked good. It's history and lore...
Every episode of Things Bakers Know dives deep into a different baked good. It's history and lore...
The American palate just wants crispier and crispier things, and I think that really speaks to where we are right now with home baking, with making pizza at home in American kitchens. A lot of opinions and plenty of tips and tricks.