Talking with Award-Winning Chef Joanne Chang! | Knead to Know #6
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- čas přidán 20. 03. 2021
- Interview with Flour Bakery + Café Founder Chef Joanne Chang! Plus, a Friends show flavored ice cream? Jennifer Garner's fake baking show turning real. Peep on a Perch. And of course, The Rock's banana pancake recipe! Show notes: bit.ly/KneadtoKnow6
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Hot From The Oven:
Let’s talk about The Rock's banana pancake recipe, Jennifer Garner possibly getting a REAL cooking show, a Friends flavored ice cream - which is a bit of a stretch, Women's History Month, and potential GBBO sabotage!
Ask Gemma:
This one you won't want to miss! Mia gets Gemma’s professional take on Peeps, working in the foodservice industry, and more.
At The Counter Guest:
Joanne Chang is incredible. She's a cookbook author, James Beard Award-winning chef, and the founder AND pastry chef of Flour Bakery + Café - a premiere baking destination here in the US. Find her on Instagram here: / joannebchang
Get more Bigger Bolder Baking and the Bold Baking Network!
Website: www.biggerbolderbaking.com
CZcams: / gemmastafford
Facebook: / biggerbolderbaking
Instagram: biggerbolderbaking
TikTok: / biggerbolderbaking
Find the whole list of show notes, including links and sources, here: bit.ly/KneadtoKnow6
We’d love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”
ABOUT GEMMA STAFFORD
Gemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network’s Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via CZcams, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.
ABOUT MIA BRABHAM
Mia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her CZcams channel, a series of blogs that have reached hundreds, and a debut book that’s reached readers all over the world, she’s always looking to inspire and empower people to be themselves. When she’s not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread.
ABOUT THE BOLD BAKING NETWORK
The Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU joy every day through baking.
The Knead to Know Podcast is our first new Bold Baking Network show where you can get the hottest buzz in baking every week.
#joannechang #baking #podcasts - Zábava
My first time watching your videos and this was stellar! I am a new fan of both you and Joanne Chang. What a wonderful way to spend my morning. Thanks for sharing such a beautiful soul. I am going straight to Amazon and ordering Pastry Love
That’s fantastic, Sally! Thank you for watching!
Loving these podcasts!! I really hope this continues, learn so much and it’s great entertainment too whilst working from home 😃
Will do, Rebecca! Thrilled to know that you're excited about these as much as we are!
Amazing like always! I really love your ear rings. You really good in an interview. Best of luck! 💜
Thank you Baazil! I really appreciate the support.
Your welcome
Awesome I enjoyed ur videos 👍
Happy to see u friend and good luck
Thanks a million!
Good luck nice work thanks for sharing
I Love This Series
Delighted to hear that, Daniyal.
Thanks Gemma! Making extract from now on!
Most welcome! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
In Indiana, T.J.Maxx has a tiny food section but their sister store - often connected so you can walk between them inside the store - Home Goods, has the food section Gemma is talking about. Beautiful pastas and spice blends and truffle-based things and coffees and vanillas etc.
Thank you for sharing. I love T.J. Maxx!
You are going a really great job!!
Thanks a million!
That’s amazing 😉
Gem I have made your sourdough starter and it floated but I was not ready to use it. So I put it in the fridge so after I was not sure so I checked again then it did not float so can you please help?
Hi, Rachana! You need to feed it again and it is best to use the starter when it is at its peak height --- double or even triple in size.
If you bake often, you can keep your starter at ROOM TEMPERATURE. A temperature between 78°F (25°C) and 82°F (26°C) would be ideal. Feed it twice per day at a water: starter: flour ratio around 1:1:2 or 1:1:1 .
If you don’t bake often, you can store it in the fridge to preserve its strength and are supposed to feed it once per week for the best result as mentioned above
(www.biggerbolderbaking.com/how-to-make-a-sourdough-starter-guide/.)
Take some out and feed twice a day for at least 3 days before ready to use. Feed it with warm water (45C best):starter: flour with 1:1:2 or 1:1:1 ratio. Once it can rise and falls on a regular schedule and before using, looks bubbly it's a bit more than double in size and passes the floating test: put a drop of starter into a glass of water, if it floats then it's ready.
Hello Gemma I have tried everything but it did not work
Love Gemma baking always look her up when am baking ❤
Thanks a million!
💖
Gemma, can you make some sugar-free dessert vids?
👍very ♥️♥️ nice ♥️♥️💙💙👌👌👏👏
Thanks a million!
Hello gem can you try Japanese sponge cake?
Hi Rachana. I have a recipe for Japanese cheesecake. It’s a kind of sponge cake. Here’s the recipe www.biggerbolderbaking.com/japanese-cheesecake/
Early!!!!!!
If u are taking suggestions on guests then I would love to see Claire saffitz on the show!
Thank you for the suggestion, Yusra. We’ll see what we can do. Stay tuned.
@@biggerbolderbaking and Erin pleease
12th comment !!!
681 view!! 🙂
Thanks for watching, Azra!
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