Things Bakers Know: The King Arthur Baking Podcast

27 episodes · 11 with AI analysis

Join King Arthur’s Jessica Battilana and David Tamarkin as they explore every corner of the world of baking. Each episode dives deep into a different baked good — its history and lore, tips and tricks, trends and takes — and they'll always leave time to answer baking questions from listeners. Along the way they chat with the best bakers in America to get their expert advice.

AI Intelligence · across all analyzed episodes

People · top 20

Companies · top 20

Topics · top 10

High-hydration sourdough fermentation techniquesLong cold fermentation for flavor developmentLevain/pre-ferment methodology and benefitsAutolyse vs. salt-lease dough preparation methodsSourdough starter maintenance and revival protocolsOpen crumb structure vs. functional bread designHeritage and ancient grain integration in sourdoughWood-fired oven scheduling and bread production workflowTartine Bakery's influence on American bread cultureSourdough sourness development and citric acid alternatives

Analyzed Episodes

May 18, 2026

This Loaf Changed American Bread, with Chad Robertson

High-hydration sourdough fermentation techniquesLong cold fermentation for flavor developmentLevain/pre-ferment methodology and benefits

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Apr 27, 2026

Talking Tortillas, with Pati Jinich

Nixtamalization process and corn nutritionFresh vs. store-bought tortilla quality differencesCorn tortilla home baking technique and troubleshooting

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May 4, 2026

We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage

Laminated dough techniques and butter folding methodsTemperature control for croissant fermentation and proofingFlour selection: ash content, protein content, and American vs. European standards

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Nov 17, 2025

Our Holiday Baking Q&A Spectacular!

Cookie shipping and packaging techniquesFreezer storage for baked goods and doughWhole grain flour substitution and hydration adjustment

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Dec 1, 2025

Celebrating Holiday Cookies with Dan Pelosi

Holiday cookie recipe development and testingCookie texture science (cakey vs. crispy formulations)Dough chilling and freezing techniques for shape retention

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Jan 5, 2026

Reinventing Pizza for 2026

Laminated pizza dough development and techniqueCheese selection and layering strategy for pizzaSheet pan pizza formats and accessibility

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Mar 23, 2026

Cracking the Cheesecake Code, featuring Carla Hall

Cheesecake baking techniques and troubleshootingWater bath baking method for custard-based dessertsBasque cheesecake history and technique

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Mar 30, 2026

Everyone Loves Focaccia, featuring Samin Nosrat

Focaccia bread baking techniques and recipesHigh-hydration dough formulation and baker's mathStretch-and-fold fermentation methods

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Apr 6, 2026

New York Pizza: the Iconic Slice, with Wylie Dufresne

New York-style pizza history and American pizza originsPizza dough fermentation and cold retarding techniquesLow-hydration dough formulation for crispy crusts

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Apr 13, 2026

Vanilla: Boring or the Best? with Claire Saffitz

Vanilla production and supply chain (Madagascar, Tahiti, Mexico, Uganda, Ecuador, Hawaii)Hand pollination requirement for vanilla orchids and historical discovery by Edmund AlbiusVanilla curing and drying process affecting final product characteristics

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Apr 20, 2026

Fudgy vs. Cakey: A Deep Dive on Brownies with David Lebovitz

Fudgy vs. Cakey Brownie Texture ControlCocoa Powder Types and Selection (Natural, Dutch Process, Black)Butter vs. Oil in Brownie Recipes

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