Bake This Book

Sourhouse
  • 4.9 (21)
  • Food

Are we in the glorious final days of the physical cookbook just as interest in the ancient art of sourdough baking is at an all time high? Hopefully not, but if we are let celebrate what make cookbooks, especially bread cookbooks the lynchpin of the kitchen...counterculture if you will.For bread bakers and all lovers of cookbooks, the Bake this Book podcast discusses the bread cookbooks that will be your reference for years to come.  Join Erik Fabian, cookbook lover and home baker, as we discuss naturally leavened, sourdough breads with a bit of pastry, pizza and talk about baking culture. We invite authors to talk about their inspiration, their favorite baking tips and the impact cookbooks have had on their lives.

  1. 1d ago

    Andrew Coe - American Bread: A History

    Erik Fabian talks with Andrew Coe about his new book, American Bread: A History. Andrew Coe is a Brooklyn-based writer and independent scholar of American food history. He and his wife, Jane Ziegelman, wrote A Square Meal: A Culinary History of the Great Depression, which won a James Beard Award. His Chop Suey: A Cultural History of Chinese Food in the United States was a Beard finalist and was named one of the Financial Times' best food books of the year. From 2010 to 2014 he wrote the "Good Bread" column for Serious Eats New York, covering the city's artisan bakeries. American Bread: A History is out now from University of California Press. American Bread traces bread in the United States from early European settlers' first encounters with corn to the pandemic sourdough boom. Along the way it explains how supermarket white bread came to dominate our tables, introduces the nineteenth-century reformer who launched the whole-grain movement, and makes the case for no-knead bread. It also includes more than a dozen historical recipes for home bakers. We talk about how Andrew researches bread history, how sourdough has changed over the centuries, what it's like to bake from historical recipes, and how America's idea of the perfect loaf has evolved. Buy The Book: Buy direct from University of California Press and save 30% with code: UCPSAVE30More About Andrew Coe : IG: @andrewcoeauthorMore About Sourhouse: sourhouse.coIG: @lifeatsourhouseWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to: podcast@sourhouse.co -- Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook -- Bake This Book is a trademark of Sourhouse LLC.

    Andrew Coe - American Bread: A History

  2. Oct 13

    Samuel Fromartz - In Search of the Perfect Loaf

    Erik Fabian talks with Samuel Fromartz about his 2014 memoir, In Search of the Perfect Loaf: A Home Baker's Odyssey, and how his baking has evolved in the 12 years since. Sam Fromartz is a journalist who has spent four decades covering food, farming, and the environment. He started at Reuters in the mid-1980s, wrote for Fortune, Inc., the New York Times, and the Washington Post, and in 2011 co-founded the Food & Environment Reporting Network, the nonprofit newsroom he led as editor-in-chief until 2023. He is the author of two books: Organic, Inc. in 2006, and In Search of the Perfect Loaf in 2014, which won the IACP award for literary food writing. He lives in Washington, D.C., where he bakes all his family's bread. In Search of the Perfect Loaf began in 2009 with a magazine assignment to work in a French boulangerie. That trip set Sam on a years-long pursuit: first of a better homemade baguette (one that eventually won a "Best Baguette of D.C." contest against professional bakeries), then of bread itself. He baked sourdough in California, rye in Berlin, and country loaves in the South of France, and talked with millers, farmers, wheat breeders, and fermentation scientists along the way. We talk about tips for baking with freshly milled flour, why bakers are so fascinated by the baguette, how his baking has changed since writing the book, and what his perfect loaf is today.   Where to buy Sam's book: https://www.penguinrandomhouse.com/books/309299/in-search-of-the-perfect-loaf-by-samuel-fromartzMore about Sam Fromartz: chewswise.comIG: @fromartzMore About Sourhouse: sourhouse.coIG: @lifeatsourhouseWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to: podcast@sourhouse.co -- Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook -- Bake This Book is a trademark of Sourhouse LLC.

    Samuel Fromartz - In Search of the Perfect Loaf

  3. Season 3 Trailer

    Bake This Book - Season 3 Trailer

    Join us for our third season of interviews with authors of sourdough cookbooks. Erik Fabian, home baker, cookbook lover and co-founder of Sourhouse will be speaking with authors of both new and classic cookbooks this season.  We will explore the history of baking bread in America, examine this slippery concept of the "perfect loaf" and as always explore new recipes and stories of how/why these cookbooks came to be. Check out this trailer for a taste of what is to come. --- More About Sourhouse: sourhouse.coIG: @lifeatsourhouseFree Download: Sourhouse Community CookbookWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to podcast@sourhouse.co -- Bake This Book is a trademark of Sourhouse LLC.

  4. Sep 10 ·  Bonus

    Rose Wilde: Bread and Roses (Live at the 2026 Kneading Conference)

    A bonus episode recorded live at the 2026 Kneading Conference in Skowhegan, Maine! Erik Fabian talks with Rose Wilde about her cookbook, Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals. Rose Wilde is a Los Angeles chef and writer who grew up in Ecuador, trained as an actor, and practiced human rights law before turning to baking. In 2011 she founded Red Bread, a microbakery that started with bike deliveries and grew into a stand at the Santa Monica Farmers Market; she has since led pastry and bread programs at LA restaurants. She is a Master Gardener and Master Food Preserver, and she co-hosts the Kitchen Tape Podcast. Bread and Roses was named a Best Book of 2023 by both the Los Angeles Times and Bon Appétit. It is a guide to "brown-flour" baking built on whole grains from around the world, with recipes organized by the regions associated with each grain and many that fold in flowers and other botanicals. Erik and Rose talk about baking with whole grains and botanicals, training your palate to taste subtle flavors, using sourdough in pastry, and why learning to bake your own bread matters. Where to buy Rose's book: Eat Red Bread StoreMore about Rose Wilde: eatredbread.comKitchen Tape PodcastEat More SubstackIG: @trosewildeMore About Kneading Conference kneadingconference.com@mainegrainalliance@mainegrainsMore About Sourhouse: sourhouse.coIG: @lifeatsourhouseWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to podcast@sourhouse.co -- Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook -- Bake This Book is a trademark of Sourhouse LLC.

    Rose Wilde: Bread and Roses (Live at the 2026 Kneading Conference)

  5. May 19

    Season 2 Wrap Up (spring 2026)

    Join Erik Fabian for a (spring 2026) season 2 wrap up of the Bake This Book podcast. What trends emerged this season? Will there be another season? Any final tips for bakers? Give this final episode a listen and find out. More About Sourhouse: sourhouse.coIG: @lifeatsourhouseWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to: podcast@sourhouse.co -- Bake This Book is a trademark of Sourhouse LLC.

  6. May 12

    Cookbook Debate: Tartine Bread (w/ Tom & Eric)

    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: podcast@sourhouse.co -- Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook -- Bake This Book is a trademark of Sourhouse LLC.

    Cookbook Debate: Tartine Bread (w/ Tom & Eric)

  7. May 5

    Jennifer Lapidus - Southern Ground: Reclaiming Flavor Through Stone-Milled Flour

    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/southerngroundMore about Jennifer Lapidus: carolinaground.comIG: @carolinagroundMore About Sourhouse: sourhouse.coIG: @lifeatsourhouseWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to: podcast@sourhouse.co -- Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook -- Bake This Book is a trademark of Sourhouse LLC.

    Jennifer Lapidus - Southern Ground: Reclaiming Flavor Through Stone-Milled Flour

  8. Apr 28

    Miro van Vreckem - The Sourdough Baking Book: From Sourdough Starter to Stunning Breads and Pastries

    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/9789059960725More about Miro van Vreckem: eltbakeri.noIG: @eltbakeriMore About Sourhouse: sourhouse.coIG: @lifeatsourhouseWhat sourdough cookbook author should we talk to next? Send your feedback & suggestions to: podcast@sourhouse.co -- Download your free Sourhouse Community Cookbook: https://sourhouse.co/community-cookbook -- Bake This Book is a trademark of Sourhouse LLC.

    Miro van Vreckem - The Sourdough Baking Book: From Sourdough Starter to Stunning Breads and Pastries
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Trailers

4.9
out of 5
21 Ratings

About

Are we in the glorious final days of the physical cookbook just as interest in the ancient art of sourdough baking is at an all time high? Hopefully not, but if we are let celebrate what make cookbooks, especially bread cookbooks the lynchpin of the kitchen...counterculture if you will.For bread bakers and all lovers of cookbooks, the Bake this Book podcast discusses the bread cookbooks that will be your reference for years to come.  Join Erik Fabian, cookbook lover and home baker, as we discuss naturally leavened, sourdough breads with a bit of pastry, pizza and talk about baking culture. We invite authors to talk about their inspiration, their favorite baking tips and the impact cookbooks have had on their lives.

Information

  • Creator
    Sourhouse
  • Years Active
    2025 - 2026
  • Episodes
    21
  • Rating
    Explicit
  • Copyright
    © 2026 Sourhouse
  • Show Website
    Bake This Book

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