Jessica Badalana

I know. And they said they were really just interested in, could you do it? Not so much in, is it delicious? Which is a real mind bender to me.

So they tell me that they know where one cookie is, which is on display at the Udvar-Hazy Center. But the whereabouts of the other space-baked chocolate chip cookies is unknown. I think we know. I'm imagining them like in a break room fridge or freezer somewhere, you know, that somebody has tucked them away. And to hear Ian describe it, they quote, lost track of the cookies.

So they tell me that they know where one cookie is, which is on display at the Udvar-Hazy Center. But the whereabouts of the other space-baked chocolate chip cookies is unknown. I think we know. I'm imagining them like in a break room fridge or freezer somewhere, you know, that somebody has tucked them away. And to hear Ian describe it, they quote, lost track of the cookies.

We'll never know if a space cookie was delicious. But we do know that this experiment has sort of paved the way for future space baking, which is really pretty exciting. And it may become more and more relevant as space tourism picks up because I think there will be a demand for freshly baked cookies and beyond.

We'll never know if a space cookie was delicious. But we do know that this experiment has sort of paved the way for future space baking, which is really pretty exciting. And it may become more and more relevant as space tourism picks up because I think there will be a demand for freshly baked cookies and beyond.

And so I asked Ian and Jordana like what they were working on next, what they're currently thinking of as their next space baking experiment. And Jordana told me that they're considering experimenting with sourdough starter in space. Oh, wow. I told them that we were very excited to hear about how Space Starter plays out. You know, what happens with fermentation in space.

And so I asked Ian and Jordana like what they were working on next, what they're currently thinking of as their next space baking experiment. And Jordana told me that they're considering experimenting with sourdough starter in space. Oh, wow. I told them that we were very excited to hear about how Space Starter plays out. You know, what happens with fermentation in space.

And that, of course, you know, they have to use King Arthur flour when they mix up that first batch of Space Starter. I support it. The things you know. We are just about out of time for today. But before we go, I want to ask you one question. David, what are you baking this week? What's on your baking agenda?

And that, of course, you know, they have to use King Arthur flour when they mix up that first batch of Space Starter. I support it. The things you know. We are just about out of time for today. But before we go, I want to ask you one question. David, what are you baking this week? What's on your baking agenda?

Yeah, I love that bread. It's so hearty and delicious.

Yeah, I love that bread. It's so hearty and delicious.

And you know what I also like to do with that sesame wheat? This is an idea that I got from Lucinda Scalaquin, the food author.

And you know what I also like to do with that sesame wheat? This is an idea that I got from Lucinda Scalaquin, the food author.

It's a great last name. She puts like thick planks of bread underneath her roasting chickens. you know so then you take the chicken off and you have this like schmaltz soaked toast and the sesame wheat is like particularly good for that wow maybe i'll do that yeah what are you baking this week jessica

It's a great last name. She puts like thick planks of bread underneath her roasting chickens. you know so then you take the chicken off and you have this like schmaltz soaked toast and the sesame wheat is like particularly good for that wow maybe i'll do that yeah what are you baking this week jessica

So this week, I'm planning to bake a new-to-me recipe that's on our site for roti kanai, which is a South Asian flatbread that's stretchy and flaky and crispy and greasy in a good way. And they're not the fastest thing to make, so I feel like they're a nice thing to do when you have some time on the weekend and you want a little bit of a project.

So this week, I'm planning to bake a new-to-me recipe that's on our site for roti kanai, which is a South Asian flatbread that's stretchy and flaky and crispy and greasy in a good way. And they're not the fastest thing to make, so I feel like they're a nice thing to do when you have some time on the weekend and you want a little bit of a project.

You roll them out, they get folded, they get coiled, they get rolled, but then you have this... magnificent, flaky, crispy flatbread. One of the best foods ever created.

You roll them out, they get folded, they get coiled, they get rolled, but then you have this... magnificent, flaky, crispy flatbread. One of the best foods ever created.

And it's so good. And that recipe comes from Thomas Pesce Duffley, who has a couple of restaurants out in Portland, Oregon. And he serves the roti there. I've eaten the roti there. It's so good. So if I can come close at home, that'll be exciting. And I'll just make a curry or something to serve with it. So that's my plan. I think you're going to get real close. I think it's going to be fun.