Things Bakers Know: The King Arthur Baking Podcast

A new Chad Robertson venture is always a big deal, and we have all the details.  
In May, Jessica talked to the Tartine co-founder for our episode all about his bread and the enormous influence it has had on baking around the world. During that conversation, Chad talked at length about his forthcoming bakery and cafe in Brooklyn, Altbau. But those details weren’t quite ready for prime time when the episode came out. So we held that part of the conversation back — until now. Listen as Chad gives us all the delicious details about Altbau, including the story behind it, and a preview of what to expect.  
This is a bonus episode of Things Bakers Know. We’re still on a between-season break, and will be back with more episodes in the fall. Until then, follow the recipe! 
Recipes and other links from this episode:  
Listen to our full episode about Tartine, featuring Chad Robertson 
Follow Chad Robertson and his work on Instagram  
Inspired to bake? Order a sourdough starter or make your own  
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

It’s bagel week on the show, and this time, David is bringing all the opinions.  
Together, he and Jessica discuss bagels in New York and beyond, including the burgeoning world of California-style bagels and the different styles that abound. Then, Southern California bagel maker Carlos Perez joins the show to share his perspective on West Coast bagels. Next, Jessica and David dive into your bagel-baking questions, including queries on shaping and boiling, before closing the show with a Jess-opinion about the right (and wrong) way to apply cream cheese and the recipes they’re baking this week.  
This episode marks the end of season three, and we’ll be back in the fall with more freshly baked episodes for season four! Until then, follow the recipe. 
Recipes and other links from this episode:  
Learn to make bagels in our On-Demand class, hosted by instructor Jonathan Frishtick  
Learn more about Carlos and Boil & Bake at boilbake.com 
Find our Gozney outdoor pizza ovens in our online Shop  
Pick up a bag of high-gluten flour  
Learn more about how to shape bagels  
What David’s baking this week: Small-Batch Chocolate Cupcakes  
What Jessica’s baking this week: Swirled Rhubarb Bars  
Record your question for our Ask the Bakers segment here! 
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

Today, we’re dedicating a whole episode to a single loaf of bread. But not just any bread: the loaf from San Francisco’s Tartine bakery, which kicked off a sourdough revolution in the States.  
David and Jessica start the show by unpacking just what made Tartine and its bread so influential; together, they dig into the ways this loaf's impact continues to resonate today, plus their own personal relationships to it. Then, Jessica is joined by Tartine’s Chad Roberston, who shares his baking journey, the myriad inspirations that shaped his bread baking, and his thoughts on sourdough today. Finally, they answer some of your biggest sourdough questions before closing the show with this week’s Jess-opinion and the recipes they’re baking.  
Recipes and other links from this episode: 
Pick up a copy of Tartine Bread and Tartine No. 3 (which Jessica cowrote!)  
Follow Chad Robertson and his work on Instagram  
Inspired to bake? Order a sourdough starter or make your own  
Read Carla Lalli’s newsletter, Food Processing  
Bake our Pain de Campagne recipe  
Learn more about autolyse  
What David’s baking this week: Chocolate Sourdough Babka 
What Jessica’s baking this week: Creamy Coconut Sheet Cake  
Record your question for our Ask the Bakers segment here! 
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

Heat up your fry oil — today, we’re talking doughnuts! 
 After sharing a slightly traumatic, mostly doughnut-filled childhood story with David, Jessica talks to Fany Gerson of Fan Fan Doughnuts in New York. They discuss Fany’s relationship to doughnuts, her biggest sources of inspiration, and the enduring power of this timeless treat. Then, Jessica and David jump into your listener questions, including tips to fry without fear. Finally, they close the show with a freshly fried Jess-opinion and the recipes they’re baking this week.  
 Learn more about the history of the doughnut from Smithsonian Magazine 
 Bake our recipes for Yeast-Raised Doughnuts and Old-Fashioned Cake Doughnuts  
 Find our Pączki recipe 
 Learn more about Fany Gerson and her work at FanyGerson.com  
 Bake Fany’s recipes for Bigotes de Azúcar (Sugared Mustaches) and Puerquitos (Piggies) 
 Learn how to fry without fear 
 For a shortcut, get our recipe for Cinnamon-Sugar Doughnut Muffins 
 What David’s baking this week: Jelly Doughnut Cake  
 What Jessica’s baking this week: Cream Cheese Chocolate Chip Cookies 
 Record your question for our Ask the Bakers segment here! 
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

With their shattering layers and honeycomb interior, croissants are perhaps the ultimate pastry achievement. And they’ve never been hotter than right now.  
In this episode, David and Jessica unpack what makes croissants so special, including the intricacies of the lamination process, the irresistible appeal of a perfect pastry, and the “croissant theory” that powers many patisseries. They are then joined by Elisabeth Berthasavage, an instructor from the King Arthur Baking School known for her croissant classes. She shares her insight on how to make a perfect croissant at home (and why you should try!) before David and Jessica jump into Ask the Bakers to answer more questions about making croissants directly from listeners. Finally, they close out the show with a Jess-opinion about a particular croissant mashup and the recipes they’re baking this week.  
Recipes and other links from this episode: 
Read about The Croissant Theory in the Wall Street Journal  
Learn how to make croissant directly from Elisabeth in her On-Demand Class Intro to Laminated Baking  
Can’t get enough? Take our other croissant-focused On-Demand Class with instructor Wilhelm Wanders: Extra Flaky Croissants  
Find our recipe for Baker’s Croissants  
Read more about why more folds aren’t always better in croissants  
Subscribe to our new Substack: Things Bakers Know! 
What David’s baking this week: Salt Bread (Shio Pan) 
What Jessica’s baking this week: Weeknight Detroit Pizza  
Record your question for our Ask the Bakers segment here! 
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.