The Baking Podcast

Meet the sisters! Melody, the business girl, and Taunya,the baker girl. The pair host The Baking Podcast. The pair own Covet Artisan Bakery located in Sonoma County, California. Join them as they introduce new baking techniques and recipes, banter about life, and talk about the trials and tribulations of their business and their dream of opening a best in class bakery store front.

EP 64! The English Muffin 03/10/2021

Ep 63: Lots of Lemon Poundcake 04/09/2020

Ep 62'ish: Don't Even Stress About It Bread 03/27/2020

Episode 60'ish -- Let's Get Thru This TOGETHER! 03/23/2020

Ep 59: On Vacation part 2: The Danish 08/20/2019

Ep 58: We are on Vacation! The Summer Cobbler 08/08/2019

The Baking Podcast: Ep 57--The Pavlova 05/29/2019

The Baking Podcast EP 56: What'd I Miss? Colonial Baking 04/30/2019

The Baking Podcast EP 55: Last Minute Baking! 12/24/2018

The Baking Podcast Ep 54: Holiday Candy Part 1 12/13/2018

The Baking Podcast Ep 54: Holiday Candy Part 1 Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones. Remember to join us on our Facebook Group...just search for The Baking Podcast Group. Special prize for the person who joins as your 1000's member! Email us at The recipes! Soft Nougat 9g bittersweet chocolate 30g cocoa butter 55g milk powder 30g powdered sugar 55g egg whites 55g glucose 1 (or corn syrup) 522g sugar 144g water 600g glucose 2 (or corn syrup 11g vanilla extract 140g roasted unsalted nuts I like almonds no need for chopping Method: If using nuts, keep them warm in a bowl at 200 degrees Melt together the chocolate and the cocoa butter. Keep Warm 2. Sift together the milk powder, cocoa powder and confectioners sugar Combine egg white and 1st glucose in a mixer Heat sugar, water and glucose 2 on high heat. At 235degrees, begin to whip egg whites on medium high speed. When the sugar reached 235 degrees begin to whip egg whites on medium high spped. When the sugar reaches 245 degrees, reduce the mixer speed and slowly pour into the whites Increase mixer to medium high speed again and continue to whip until the mixture cools (it will still be hot to the touch on the bowl, but tolerably hot), about 10 to 15 minutes Add the vanilla by hand, followed by the melted chocolate/cocoa butter and then the sifted ingredients, change briefly to the paddle attachment to combine (or combine by hand)—nuts if desired Spread mixture into an 8x8 one half inch franc and cover with a piece of oiled parchment paper….if you don’t have a frame use a 8x8 baking dish lined on all sides with oiled parchment paper Allow to sit overnight to set Cut with an oiled knife and wrap immediately English Toffee 330g butter 124g water 412g sugar 41g glucose (or corn syrup) 4g Salt 89g chopped almonds unsalted and toasted Method Put almonds in a bowl and keep warm in oven @200 degrees Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly Add the glucose Continue cooking the mixture while stirring until golden brown and at least 310 degrees. NOTE: if it’s golden brown it will be at least 310 degrees! 😊 Off heat, add the almonds and salt in pan and swirl in pan to incorporate Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8” think, try not to over agitate the toffee While the toffee is still hot, score to a desired size with a knife or pastry wheel Allow to cool completely, cut toffee into pieces along the score Spread or dip the cooled toffee in tempered chocolate Keep protected from humidity /episode/index/show/thebakingpodcast/id/7912757

Episode 53: Apple Spice 11/28/2018

The Baking Podcast Ep 52: Your Recipes Part Two! 09/07/2018

The Baking Podcast EP 51: YOUR RECIPES 08/08/2018

The Baking Podcast Ep 50: The Doughnut Part Two 07/06/2018

The Baking Podcast Ep49: The Doughnut, Part 1 05/04/2018

The Baking Podcast EP 48: The Lovely Babka 04/18/2018

The Baking Podcast EP 47: The Croissant 03/29/2018

The Baking Podcast Ep 46: Granola! 03/08/2018

The Baking Podcast Ep45: The Perfect Chocolate Tart 02/14/2018

The Baking Podcast Ep44: Baking with Ginger 01/30/2018

BONUS EP43: Taunya Donates a Kidney 01/20/2018

The Baking Podcast Ep42: Lemons 01/05/2018

The Baking Podcast Ep41: Last Minute Baking for the Holidays 12/24/2017

The Baking Podcast Ep 40: Japanese Milk Bread Rolls & Holiday Cookies Part 4! 12/07/2017

The Baking Podcast Ep 39: Bars and Holiday Cookies Part 3 11/22/2017

The Baking Podcast Ep38: Baking with Pumpkin Part 2 & Holiday Cookies Part 2 11/08/2017

The Baking Podcast Ep 37: Pumpkin Part 1, Holiday Cookies Part 1, and FIRES! 10/24/2017

The Baking Podcast Ep36: Sourdough crackers and Canapes 10/04/2017

The Baking Podcast Ep 35: The healthiest muffin on the planet 09/07/2017

The Baking Podcast Ep 34: The 38 dollar pizza and how to make it at home 08/30/2017

The Baking Podcast Ep 34: The 38 dollar pizza and how to make it at home This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm. You can find the article Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to ssness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! The recipe: NOTE: Use a 9 x 13 x 2.25 inches metal cake pan Ingredients: 1.5 pounds of bread dough made from Episode 3--refrigerated 8 oz of fresh mozzarella Good quality olive oil Chopped garlic (the amount of your choosing) Your favorite marinara or pizza sauce Good quality olive oil Good quality parmesan cheese Fresh basil (if you want) Method Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven 9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13 Place the dough in the cake pan (you may have to stretch the dough to reach the edges Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours) Preheat oven to 450 Degrees GENTLY place slices of fresh mozz on top of the dough GENTLY spoon your pizza sauce over the dough (a little goes a long way) Place the pizza in the oven and bake for 10 minutes Remove from the oven and drizzle with olive oil, a little more sauce (if you wish), and parmesan Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well. Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed) /episode/index/show/thebakingpodcast/id/5691560

The Baking Podcast

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