Jessica Badalana

We are out of time. But before we go, I have one question for you, David, which is what are you baking this week?

Yeah.

Yeah.

Oh yeah, that's a good idea. I do have a recipe in my cookbook repertoire. They're called oat cakes in that book, but it's my grandmother's recipe. She was honestly a terrible baker, but she grew up in Nova Scotia. She was Scottish and she made exceptional oat cakes.

Oh yeah, that's a good idea. I do have a recipe in my cookbook repertoire. They're called oat cakes in that book, but it's my grandmother's recipe. She was honestly a terrible baker, but she grew up in Nova Scotia. She was Scottish and she made exceptional oat cakes.

And she liked to serve them with either like a smear of butter and a halved date on top of it, or with like a smear of soft blue cheese and a halved date. Yes, yes.

And she liked to serve them with either like a smear of butter and a halved date on top of it, or with like a smear of soft blue cheese and a halved date. Yes, yes.

Me too. So I'm also thinking of baking something sweet this week because every once in a while I get tasked with developing recipe and we're working on a classic tart tatin. So I'm going to try it a bunch of different ways. But one of the things I'm going to try it with is our fast and easy puff pastry, which has sour cream in it. And it's a shortcut way to get flaky pastry.

Me too. So I'm also thinking of baking something sweet this week because every once in a while I get tasked with developing recipe and we're working on a classic tart tatin. So I'm going to try it a bunch of different ways. But one of the things I'm going to try it with is our fast and easy puff pastry, which has sour cream in it. And it's a shortcut way to get flaky pastry.

So I'm going to try it with that and with a pie dough and kind of compare and contrast.

So I'm going to try it with that and with a pie dough and kind of compare and contrast.

Sadly, we are out of time for today.

Sadly, we are out of time for today.

Thank you for tuning in and joining us here on Things Bakers Know. We'll be back next week with an episode all about biscuits.

Thank you for tuning in and joining us here on Things Bakers Know. We'll be back next week with an episode all about biscuits.

And leave us a review while you're there or share this episode with a friend.

And leave us a review while you're there or share this episode with a friend.

And me, Jessica Badalana.

And me, Jessica Badalana.

This episode featured Amber Eisler, King Arthur's baking school director. You can learn more about the baking school as well as Amber's on-demand sourdough for beginners class at kingarthurbaking.com slash baking dash school. They're also linked in the show notes.