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
Well, and I hate to sound like a jaded jerk because I do like the sort of romance of, oh, this was passed on. And often you hear these very sweet stories of like, this was passed on to me from my late mother. This was passed on to me from a friend from across the country. Like that connection that baking brings, I think is something that totally resonates with me.
But by the time you've given your sourdough starter like a week of feedings, there's probably not very much left. Like the culture has assimilated, right? But that's okay. Absolutely. I think if you want to hang on to that history, whether or not it's like microbiologically accurate, that's great.
But I also think sometimes people spend a lot of energy trying to like jolly along a very sad starter because of the romance to it when they would be better off just starting over. That's cold.
Move on. Yeah. I think we've knocked out all of today's sourdough questions, but I'm sure that there are more out there. But I think, I don't know, Amber, if you're up for it, maybe we'll have you back again because you were definitely a brilliant crutch for the two of us. This has been a lot of fun.
And if you want more Amber, and let's be honest, we all do, you can take a class with her at our baking school in Norwich, Vermont, or you can tune in and watch her on-demand sourdough class. And we will put a link to that in our show notes. Thanks, Amber. Thank you.
I like when it was a yeast mode. That was pretty good.
I'm impressed, though. People are far more creative than I am. I did just hear another great one the other day. I should have gotten them to call in. They have named theirs Bradley Cooper after the actor.
There's a lot of opportunities there.
I know so many of these were so pure.
Strong, productive women.
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.
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.
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 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.
I guess balanced. Not sweet, but just about, I mean, I think you can appreciate the flavor of a sourdough without it like knocking you out with that sort of tanginess. Yeah.
Yes, exactly. So that's my opinion for this week that I am not wild about the super sour sourdough, but to each their own, I suppose.
We are out of time. But before we go, I have one question for you, David, which is what are you baking this week?
Showing 1281–1300 of 1,485 · page 65 of 75
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