Bake This Book

2025 was the 15th anniversary of the publication of the Tartine Bread cookbook by famed baker Chad Robertson.
There is no doubt it is a popular and influential sourdough cookbook but does Tartine Bread still deserve its iconic status today?
Erik Fabian is joined by Tom Cucuzza (@the_sourdough_journey) and Eric Pallant, the author of Sourdough Culture, for a debate and discussion of the impact and legacy of Tartine Bread.

More from Tom Cucuzza:
- thesourdoughjourney.com
- IG: @the_sourdough_journey
More from Eric Pallant:
- ericpallant.com
- Sourdough Culture (available at booksellers everywhere) 
More About Sourhouse:
- sourhouse.co
- IG: @lifeatsourhouse
What sourdough cookbook author should we talk to next? Send your feedback & suggestions to: [email protected]
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Get 10% off your first order of Sourhouse tools at sourhouse.co with the code: PODCAST
https://sourhouse.co
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Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook

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Bake This Book is a trademark of Sourhouse LLC.

Erik Fabian talks with Jennifer Lapidus about her cookbook: Southern Ground: Reclaiming Flavor Through Stone-Milled Flour.

Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in western North Carolina. In 1994, she launched Natural Bridge Bakery just outside Asheville, NC, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven for 14 years. Jennifer now sits on the board of Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.

Carolina Ground offers a range of locally-grown and ground pastry, bread, and rye flour that are used in bakeries from VA to Florida and Louisiana and Mississippi and support a network of organic farmers, bakers, and millers invested in sustainable food systems.

Southern Ground traces the history of Jennifer's mill and the network she helped build. Celebrating the work of craft bakers from all over the South the book includes more than seventy-five recipes arranged by grain. It is a love letter to Southern baking and a call for the home baker to understand the source and makeup of their most important ingredient: flour.

We talk about tips for baking with fresh, stone-ground flour, creating community around projects and the history of the local flour economy in the Southeastern United States.

Where to buy Jennifer's book:
https://carolinaground.com/flourshop/southernground
More about Jennifer Lapidus:
carolinaground.com
IG: @carolinaground
More About Sourhouse:
sourhouse.co
IG: @lifeatsourhouse
What sourdough cookbook author should we talk to next? Send your feedback & suggestions to: [email protected]
--
Get 10% off your first order of Sourhouse tools at sourhouse.co with the code: PODCAST
https://sourhouse.co
--
Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook

--
Bake This Book is a trademark of Sourhouse LLC.

Erik Fabian talks with Miro van Vreckem about first cookbook: Sourdough Baking Book: From Sourdough Starter to Stunning Breads and Pastries. 

Miro van Vreckem is a Belgian baker at Norway’s Elt Bakeri...founded in 2022 in the mountain village of Sollia, on the edge of the Rondane, a national park, sells bread, pastries and pizza. In 2024, Elt was named one of the top bakeries in Norway.
His new book traces sourdough’s journey “from flour to crumb,” beginning with organic farmers growing grain and millers transforming it into flour. It provides step-by-step guidance for creating sourdough starter from scratch, with recipes for crusty loaves, pastries, and sweet and savory applications.
We discuss what inspired this Belgian baker to move to Norway, his path to founding Elt Bakeri in the mountain village of Sollia and how his book is helping create a new culture of bread in his adopted home...and of course his sourdough baking tips.
Where to buy Miro's book:
www.simonandschuster.com/books/The-Sourdough-Baking-Book/Miro-Van-Vreckem/9789059960725
More about Miro van Vreckem:
eltbakeri.no
IG: @eltbakeri
More About Sourhouse:
sourhouse.co
IG: @lifeatsourhouse
What sourdough cookbook author should we talk to next? Send your feedback & suggestions to: [email protected]
--
Get 10% off your first order of Sourhouse tools at sourhouse.co with the code: PODCAST
https://sourhouse.co
--
Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook

--
Bake This Book is a trademark of Sourhouse LLC.

Erik Fabian talks with Henry Hunter about his self-published collection of baking books including: Sourdough for the Rest of Us and Bread: A Journey Through History, Science, Art, and Community. 

Henry Hunter, an artisan bread baker, cookbook author, and founder of the Baking Great Bread at Home community...where over 38,000 members gather to discuss all things bread baking.
Sourdough for the Rest of Us invites us to forget the sourdough snobbery and to bake great bread without the stress. Whether you're just getting started or tired of conflicting advice, Sourdough for the Rest of Us breaks down the process in plain, no-nonsense terms so you can bake with confidence.

Bread: A Journey Through History, Science, Art, and Community collects Henry's thoughts on humanity's most fundamental food technology...bread. From the first accidentally fermented grain paste to today's artisan sourdough, bread has been our constant companion through history, culture, and community. This book explores not just how to bake bread, but why bread matters—scientifically, culturally, and personally.

We talk about tips for teaching and learning sourdough baking, self-publishing cookbooks, using technology to help create recipes and what make bread such a powerful cultural symbol.

Where to buy Henry's books:
bakinggreatbread.com/books
More about Henry Hunter:
bakinggreatbread.com
IG: @bakinggreatbread
More About Sourhouse:
sourhouse.co
IG: @lifeatsourhouse
What sourdough cookbook author should we talk to next? Send your feedback & suggestions to: [email protected]
--
Get 10% off your first order of Sourhouse tools at sourhouse.co with the code: PODCAST
https://sourhouse.co
--
Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook

--
Bake This Book is a trademark of Sourhouse LLC.

Erik Fabian talks with Emily Christensen about her new book: Same Day Sourdough.

Emily Christensen is a self-taught sourdough baker and the creator of Country Roads Sourdough, where she shares approachable recipes for home bakers. What started as a creative outlet quickly turned into a full-time passion, teaching others how to bake naturally leavened breads, cookies, snacks, and more. Today, her sourdough recipes are baked in kitchens all over the world. Emily lives in Indiana with her husband and two boys, where there’s always something baking in the oven.

Same Day Sourdough is the ultimate guide for busy bakers who want fresh, naturally leavened bread and sourdough discard recipes in a single day. With 60 tried-and-true recipes for breads, etc … this cookbook is designed to help you fit sourdough baking into your everyday life.

We talk about tips for making same-day sourdough, making the decision to self-publish a cookbook, baking with kids and how to sneak sourdough into everything.

Where to buy Same Day Sourdough:
countryroadssourdough.com
More about Emily Christensen:
countryroadssourdough.com
IG: @countryroadssourdough
More About Sourhouse:
sourhouse.co
IG: @lifeatsourhouse
What sourdough cookbook author should we talk to next? Send your feedback & suggestions to: [email protected]
--
Get 10% off your first order of Sourhouse tools at sourhouse.co with the code: PODCAST
https://sourhouse.co
--
Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook

--
Bake This Book is a trademark of Sourhouse LLC.