David Tamarkin

So what do you like to put on your biscuits?

So what do you like to put on your biscuits?

butter and sometimes honey oh but that's pretty much it the simple jam maybe just the simple life yeah i mean can you beat a warm biscuit split and topped with butter and honey or jam i mean that sounds so good i i don't think you can beat it and between the two i'm always going to go for honey honestly a honey biscuit to be honey biscuit it's great yeah anyway so you're not making biscuit sandwiches this week but what are you baking jessica

butter and sometimes honey oh but that's pretty much it the simple jam maybe just the simple life yeah i mean can you beat a warm biscuit split and topped with butter and honey or jam i mean that sounds so good i i don't think you can beat it and between the two i'm always going to go for honey honestly a honey biscuit to be honey biscuit it's great yeah anyway so you're not making biscuit sandwiches this week but what are you baking jessica

Oh, invite me over.

Oh, invite me over.

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

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.