Jessica Badalana
speaker
1,485 appearances
10 recordings
2 series
first heard Apr 2025
last heard 5 Jun
Jessica Badalana’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 — 6 in all, peaking in Jun 2026 with 2.
Appearances
Yeah, you should start frying donuts. Someday I'm going to tell you some... There's an apocryphal family story about... Me getting lost on a snowy mountain in Vermont that ends with donuts. So I'm going to save that for a donut episode. It's a true story? It's a true story. Oh, okay. Yeah. Can't wait. I know. What are you going to bake this week?
Still going to eat. Still going to toast. Yeah. A long mix for that dough, you know, and then I think a long proof, a little bit longer than you think, probably a little warmer than you think. And do you do just like the three strand braid or are you like a four strand, six strand, eight strand?
Yeah, it does. And we did put that tip in the book because and why do you start in the middle?
Yeah, it's like the swimmer's body of challah. And then you get those slices at the end that are like so small. In fact, I just had a challah at home last week and I made my son like three of the smallest peanut butter and jelly sandwiches you've ever seen because it was like the end of the loaf. And I was like, well, one is not enough.
So he had like silver dollar peanut butter and jelly challah sandwiches.
No. Sadly, this actually brings us to the end of our first season of Things Bakers Know. We've had such a good time talking about everything from cookies and space to David's favorite birthday death cakes. And we want to thank all of you for listening.
It was such a good time, and of course, a thank you to all of our amazing guests who joined us on this first five-episode season. I'm really eager to record more. I've had such a great time doing this, and we will be back with a new batch of episodes when season two debuts this fall.
We're going to cover all sorts of fun things from holiday baking to topics like pie, focaccia, and perhaps my favorite of all, baking with kids. In the meantime, send us your baking questions at kingarthurbaking.com forward slash podcast, and you may be featured on a future episode.
Follow that recipe. See you next season.
And me, Jessica Batalana.
Things that get better with age. Women, cheese, wine.
But sourdough starter?
And I'm Jessica Badalana, staff editor at King Arthur Baking. And today we're talking about a topic that elicits a lot of passion and curiosity, as well as frustration, hope, and toast. We're talking about sourdough, specifically the state of sourdough right now.
Last October, I buckled my sourdough starter into the car and I brought it to our studio in New Hampshire because we were photographing the big book of bread and we wanted to show starter at different stages. So we wanted to show one that was tragically neglected and I volunteered to let mine be the tragically underfed. So I just ignored it for months leading up to this shoot.
And then at the end of the shoot, my colleague, Melanie Wanders, who was the co-author of the book, was like, nope, start over. So she gave me some of her starter. And there's a piece of masking tape on it. And it's called Jessica's Jazzy Starter 2.0. But that's, yeah, Jessica's Jazzy Starter.
I just never named it. I don't name cars. I don't name sourdough starters.
Well, it's interesting that you say that because my childhood cat growing up was named White Cat. And it was the daughter of another cat that we'd had whose name was? Black Cat.
Oh, nice.
I love that. And I think that is why this topic today, I mean, it's such a huge topic, right? Like we're just going to scratch the surface because there are so many different, you know, aspects to sourdough baking. But I think one thing we know is that it's still very popular. Extremely popular and for good reason.
Though it's been around for thousands of years, I feel like it really took the pandemic for sourdough to enter mainstream culture in the way that it did. I think that was a period of time when every person you knew, and maybe a lot of our listeners too, started a sourdough culture at home and started baking sourdough bread. It was like, you know, gold rush, but for sourdough.
Showing 1241–1260 of 1,485 · page 63 of 75
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