Jessica Badalana

There's a lot of opportunities there.

There's a lot of opportunities there.

I know so many of these were so pure.

I know so many of these were so pure.

Strong, productive women.

Strong, productive women.

Not women sitting on their butts.

Not women sitting on their butts.

And that was just a small fraction of the names that we received. I wish we had time to play them all because they were so great. And thanks for everyone for calling in with your starter name. Thanks, listeners.

And that was just a small fraction of the names that we received. I wish we had time to play them all because they were so great. And thanks for everyone for calling in with your starter name. Thanks, listeners.

I feel like this is just like the segment that is inviting hate mail. We should have one of those disclaimers like they have at the end of prescriptions where they're like- These opinions may cause anger. This is just an opinion, not a fact. But I lived in San Francisco for almost 18 years. And it was an interesting time to live there because it was right around the time that

I feel like this is just like the segment that is inviting hate mail. We should have one of those disclaimers like they have at the end of prescriptions where they're like- These opinions may cause anger. This is just an opinion, not a fact. But I lived in San Francisco for almost 18 years. And it was an interesting time to live there because it was right around the time that

the original location of Tartine had opened. But prior to that, you know, people had an association with San Francisco sourdough. And the association that they had with it, and I think it still persists to a certain extent, is that sourdough should be super sour. Like a crusty loaf of sourdough bread should be like mouth puckeringly sour and tangy. And I just hate that style of sourdough so much.

the original location of Tartine had opened. But prior to that, you know, people had an association with San Francisco sourdough. And the association that they had with it, and I think it still persists to a certain extent, is that sourdough should be super sour. Like a crusty loaf of sourdough bread should be like mouth puckeringly sour and tangy. And I just hate that style of sourdough so much.

I think it is in some ways has given sourdough a bad reputation. And people will say, well, I don't like sourdough because they have this idea that is this super tangy, unpleasant loaf. And I think, you know, honestly, the best sourdough, I suppose, is the sourdough that you like to eat, right?

I think it is in some ways has given sourdough a bad reputation. And people will say, well, I don't like sourdough because they have this idea that is this super tangy, unpleasant loaf. And I think, you know, honestly, the best sourdough, I suppose, is the sourdough that you like to eat, right?

But I feel like, you know, that reputation has shut some people out or convinced people that sourdough doesn't belong, say, in a swirl bread or something like that. And I know in some cases that super sour flavor is achieved through like a very long cold fermentation period, which causes the dough to develop a lot of these acids that give you that sort of tangy flavor.

But I feel like, you know, that reputation has shut some people out or convinced people that sourdough doesn't belong, say, in a swirl bread or something like that. And I know in some cases that super sour flavor is achieved through like a very long cold fermentation period, which causes the dough to develop a lot of these acids that give you that sort of tangy flavor.

But I also know that there are some bakeries, especially bigger commercial sourdough bakeries, that just spike their dough with citric acid to make it... extra tangy, which I just think is a crime against good bread. Huh.

But I also know that there are some bakeries, especially bigger commercial sourdough bakeries, that just spike their dough with citric acid to make it... extra tangy, which I just think is a crime against good bread. Huh.