Bake This Book

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 Store
More about Rose Wilde:
eatredbread.com
Kitchen Tape Podcast
Eat More Substack
IG: @trosewilde
More About Kneading Conference
kneadingconference.com
@mainegrainalliance
@mainegrains
More About Sourhouse:
sourhouse.co
IG: @lifeatsourhouse
What sourdough cookbook author should we talk to next? Send your feedback & suggestions to podcast@sourhouse.co

--
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.

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.co
IG: @lifeatsourhouse
What 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.

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
--
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 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: podcast@sourhouse.co
--
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: podcast@sourhouse.co
--
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.