60 episodes

Award winning author, educator and chef Gail Sokol shares her experience, recipes, tips and tricks in this weekly baking podcast. Chef Sokol specializes in making baking easy and approachable for people of all skill levels.

Baking Radio: Chef Gail Sokol's Baking Podcast Chef Gail Sokol

    • Food
    • 4.6 • 23 Ratings

Award winning author, educator and chef Gail Sokol shares her experience, recipes, tips and tricks in this weekly baking podcast. Chef Sokol specializes in making baking easy and approachable for people of all skill levels.

    The Science of Sourdoughs (Part 2 of the Series)

    The Science of Sourdoughs (Part 2 of the Series)

    Discover the difference between sourdoughs and other preferments. Chef Gail discusses the science behind the symbiotic relationship that wild yeast can have with the natural bacteria present in the starter. Learn what bacteria contributes to the entire process of sourdough starters, and how their presence contributes to the ultimate flavor of any bread made with them.

    • 10 min
    Introduction to Sourdoughs- A Four Part Series

    Introduction to Sourdoughs- A Four Part Series

    Delve into the world of preferments, and learn the difference between a sponge and a sourdough. Chef Gail discusses why sourdough breads taste so much more flavorful than straight doughs.  She explores why they are worth the trouble to create and nurture into a loaf of incredible bread.

    • 8 min
    Erythritol, My Favorite Sugar Substitute

    Erythritol, My Favorite Sugar Substitute

    With so many people these days following different diets and eliminating certain foods, creating delectable baked goods for all to enjoy can be a challenge for even the most talented baker. Following up from her season 1 show on How to Lighten Things Up, Chef Gail discusses her preference for a sugar substitute, erythritol, that works quite well in most baking recipes.

    • 7 min
    Transforming My Molten Chocolate Cake Recipe to be Gluten and Sugar Free

    Transforming My Molten Chocolate Cake Recipe to be Gluten and Sugar Free

    Learn how to make the proper substitutions in a favorite recipe to create a scrumptious baked good that even your friends that are on special diets can eat. Chef Gail shares a recipe from her book “Baking with Success” for her warm individual Molten Chocolate Cake recipe which she transforms into a gluten free and sugar free masterpiece for all to enjoy.

    • 14 min
    The Great Genoise (French Sponge Cake)

    The Great Genoise (French Sponge Cake)

    In season 1, Chef Gail did a show on the various types of Sponge Cakes that rely on the air that is beaten into eggs to leaven them. On today’s show she discusses a special type of sponge cake known as The Genoise. No need to separate eggs for this sponge cake, but you will learn what it means to form a “ribbon” as the batter is being prepared. Chef Gail shares her special Hazelnut Genoise recipe from her first book, “About Professional Baking”.

    • 15 min
    Secrets to Getting the Best Cookies Ever

    Secrets to Getting the Best Cookies Ever

    In part 6, the last of her cookie series, and the last show of season one, Chef Gail shares all of her best cookie making secrets to ensure that your cookies come out just the way you like them. From preparing your pans properly, to using the correct mixing tools, you can’t help but elevate your cookie baking game.

    • 17 min

Customer Reviews

4.6 out of 5
23 Ratings

23 Ratings

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