David Tamarkin
speaker
1,765 appearances
15 recordings
2 series
first heard Apr 2025
last heard 4d ago
David Tamarkin’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 9 in all, peaking in May 2026 with 3.
Appearances
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.
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.
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.
Yeast mode is good. Yeah.
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.
Yeah, they're so sweet. Very sweet stories. Yeah. And it's opening, it's opening a whole new world for me in terms of what I could name my sourdough starter. And the ones that are named after other people or that are reminders, or I think that one caller said that it was named after all the strong women in her family. That's very sweet because, you know.
Strong, productive women. Yes.
Lazy family members did not get their names worked into the starter.
Every episode, we'd like to check in with Jessica to see what wildly surprising and full-throated ideas are in her head. A segment we lovingly call Jess Opinions. Jessica, what is your Jess opinion this week?
Okay. I don't think you're, you're probably not alone in this just opinion. I think a lot of people, like you said, have been turned off by sourdough and they want their sourdough to be less sour. Your just opinion is you want sourdough bread to be, well, what's the opposite of sour? Sweet?
Yeah, it can get aggressive. And, you know, as a Midwesterner, I support anything that like is anti-coasts, you know.
To each their own.
I'm on the hunt for something. I haven't nailed down the recipe yet, but I just really want some digestive biscuits.
Oh, yeah. And the reason why is last time I was up at headquarters, I brought back a bag of our new oat flour. And I'm just looking for ways to use it just to check it out. And digestive biscuits keep on coming up. So I want to make some classic digestive biscuits. I love like weedy, oaty cookies. Yeah. And I'm definitely going to dip half of them in chocolate.
I love this thing, this cookie slash cracker that can go either savory or sweet. Yeah.
I would not want to develop a tarte tatin recipe because it would just take me forever. At the same time, I would want to develop it just so I can have lots and lots and lots of tarte tatin around.
Showing 1521–1540 of 1,765 · page 77 of 89
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