Những podcast Sourdough hay nhất (2024)

Send us a text The girls wrap up spooky season by journeying into the heart of one of America's most enchanting legends. Join us as we explore the mysterious history, haunting folklore, and rich storytelling that surrounds Sleepy Hollow, New York. We dive into the eerie tales of the Headless Horseman, local ghost stories, and fascinating tales of s…

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19: The Sourdough School Podcast - Josiah Meldrum Founder of Hodmedods on Botanical Blend Flour & Lifestyle Medicine 40:27

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18: The Sourdough School Podcast - Stuart Andrew 1:06:30

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8: The Sourdough School Podcast || Richard Hart 21:57

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Richard Hart is a renowned baker known for his expertise in artisanal bread-making. He gained significant recognition as the head baker at Tartine Bakery in San Fransico and at Hart Bakery a partner of Noma in Copenhagen, one of the world’s most acclaimed restaurants. Later, He established Hart Bageri in Copenhagen in 2019, where he continued to in…

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17: The Sourdough School Podcast - Arielle Johnson & David Zilber 18:00

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16: The Sourdough School Podcast - Arielle Johnson 30:40

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16: The Sourdough School Podcast - David Zilber (Tour Of Noma) 1:26:33

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15: The Sourdough School Podcast - Steve Sullivan (Acme Bread Company) 42:23

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15: The Sourdough School Podcast - William Rubel 1:34:22

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Ep. 13 | Mysterious Missouri w/ Alex Shae pt. 2 | Sasquatch & Sourdough Podcast 54:03

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Send us a text We continue our creepy conversation with Alex and saved the BEST for last! What is going on in Burr Oak Woods? Alex tells of an intense encounter on the trail with a humanoid entity, weird X markings in trees, and a deep dive into the haunted history of Missouri. Plus, a Gold-rush ghost and INDRID COLD? There are way too many uncanny…

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11: The Sourdough School Podcast - Michel Suas 43:52

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13: The Sourdough School Podcast - Chad Robertson 26:12

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14: The Sourdough School Podcast - Kathleen Weber Ft. Richard Hart 14:45

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12: The Sourdough School Podcast - Michel Suas 24:57

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11: The Sourdough School Podcast - Sam Goinsalvos 7:31

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10: The Sourdough School Podcast - Richard Hart 31:09

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9: The Sourdough School Podcast - Henry Bruen 36:49

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Ep. 12 | Mysterious Missouri w/ Alex Shae pt.1 | Sasquatch & Sourdough Podcast 1:13:28

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Send us a text If you are looking for a terrifying tale, Missouri has got you covered! This one gets dark really quick so you might want to put the kids to bed before you cozy up to this episode! In this captivating exploration, we uncover the bizarre and unexplained phenomena reported across the Show-Me State. Tonight, the girls welcome the amazin…

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From Kneading to Leading: Dan Richer’s Path to Pizza Perfection 42:43

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In this episode of 'Bread for the People,' host Jim Serpico revisits his first podcast episode that featured Dan Richer, the chef and owner of the acclaimed pizza restaurant Razza and author of 'The Joy of Pizza.' They discuss the art and science of pizza making, including techniques such as dough fermentation, ingredient selection, and the importa…

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Ep. 11 | The White Werewolf | Sasquatch & Sourdough Podcast 32:02

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Send us a text Gather round the CAMPFIRE! In this spine-chilling adventure, the girls explore the mysterious depths of the forest at night, where we encounter a mythical WHITE WEREWOLF! 🌕🐺 Our journey is filled with suspense, breathtaking visuals, and an exploration of the folklore that has captivated imaginations for generations. Our first stop is…

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Virtual Kitchens Unleashed: Inside Kirk Mauriello's Profit Secrets 57:27

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In this episode of 'Bread for the People,' host Jim Serpico talks with Kirk Mauriello, founder of Profit Cookers, about the concept of virtual kitchens. Kirk explains how Profit Cookers helps independent restaurant owners increase their delivery profits by utilizing a range of virtual restaurant brands. He details the beginnings of virtual kitchens…

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Ep. 10 | North American Dog Man | Sasquatch & Sourdough Podcast 46:51

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Send us a text In Episode 10, the girls discover the seriously terrifying encounter involving a dad and his two sons narrowly escaping a Dogman in Rocks State Park. We also, travel back in time to hear a Werewolf tale from Essex MD (sourced from @cryptidscanada). And, what in creation is Saberwolf and why is it lurking on the high trails of a local…

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Zingerman's Secrets: Amy Emberling's Artisan Baking Journey 48:44

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In this episode of 'Bread for the People,' host Jim Serpico features an in-depth interview with Amy Emberling, managing partner at Zingerman's Bakehouse in Ann Arbor, MI. Amy discusses the origins, ethos, and community-focused business model of Zingerman's, which includes 11 different businesses within the Ann Arbor area. She elaborates on Zingerma…

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Cheesesteak Royalty: Frank Oliveri's Reign at Pat's 30:51

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In this episode of Bread for the People, host Jim Serpico interviews Frank Oliveri, the third-generation owner of Pat's King of Steaks, renowned for inventing the Philadelphia cheesesteak. Frank shares fascinating stories about the origins of the cheesesteak, his journey of balancing tradition with expansion, and his passion for culinary arts. The …

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Ep. 9 | The Mysterious Goat Man of Maryland | Sasquatch & Sourdough Podcast 30:07

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Send us a text The GoatMan of Maryland is a famous urban legend, a cryptid said to haunt the forests of Prince George’s County, particularly around the area of Fletchertown Road. Stories of the GoatMan have been circulating since at least the 1950s, with the creature often described as a half-man, half-goat figure wielding an axe and terrorizing lo…

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Jim Serpico Unfiltered: Taking a Break From Your Food Business Is Important 39:39

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In this episode of 'Bread for the People,' host Jim Serpico celebrates nearing 100 episodes while reflecting on a recent trip to Denver with his wife and friends. As he shares anecdotes from their journey, he delves into the complexities and humor of group travel, including navigating different personalities, prank planning, and logistical challeng…

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8: The Sourdough School Podcast - David Zilber 1:01:21

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From Working-Class Roots to Pizza Czar: Anthony Falco on Crafting World-Class Pizzas - REPLAY 56:54

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Jim Serpico speaks with Anthony Falco, author of the book Pizza Czar, chef, and full-service restaurant consultant focusing on pizza. He helps create world-class pizza brands from the ground up by counseling on custom equipment design, sourcing local ingredients, providing expertise on pizza ovens and tools, installation, ventilation, menu developm…

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Siler Chapman: From Laundry Room to King of Fire 42:31

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Host Jim Serpico interviews pizza entrepreneur Siler Chapman, discussing Chapman's journey from traditional brick-and-mortar pizza shops to a successful mobile catering business, 'King of Fire.' Chapman shares insights about his pivot to mobile catering, the challenges and benefits of mobile vs. brick-and-mortar setups, and strategies for brand bui…

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Bread, Fire, and Salumerie: Inside Angelo Competiello's Culinary World 46:38

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Jim Serpico interviews Angelo Competiello, also known as Mind Machine on Instagram. Angelo shares his experiences visiting Italy and observing the regional differences in Italian cuisine. He discusses his family's roots, his passion for traditional Italian foods, and his current venture of running a specialty shop in Suffern, New York. Topics inclu…

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Ep. 8 | The Spirits of Baltimore | Sasquatch & Sourdough Podcast 43:05

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Send us a text It's almost Fall and the girls are ready for sweater weather! In this episode we get cozy and talk about the worst ghost tour in Baltimore, the mystery of Edgar Allan Poe, haunted Bars, Harry Houdini, the Fox Sisters and so much more! Join us for a guided tour of the Spirits of Baltimore! Do you have an encounter to share? Need Praye…

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Bread Bandits: How Embezzlement Can Destroy Restaurants 20:01

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Jim Serpico discusses the prevalence of embezzlement in the restaurant industry, sharing personal anecdotes and industry insights. He highlights various methods of embezzlement, including skimming and creating fraudulent disbursements. Serpico shares stories of individuals, like producer David Ozer and pizza maker Andrew Bellucci, who were involved…

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Ep.7 | The Snallygaster | Sasquatch & Sourdough 29:52

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Send us a text For hundreds of years, a strange and elusive creature has been sighted in the picturesque mountain town of Frederick, Maryland. In this episode, the girls pull resources from local newspapers, The American Snallygaster Museum website, and Weird Maryland by Matt Lake to tell the tale of the Snallygaster! Is Maryland the best state for…

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Grit and Dough: Inside Joe Carlucci’s Pizza Revolution 1:09:24

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Jim Serpico, the host of 'Bread for the People' and owner of multiple food businesses, discusses the hurdles of managing bread and catering companies, focusing on inventory challenges. He interviews Joe Carlucci, the world record holder in pizza tossing and owner of Valentina's Pizzeria in Madison, Alabama. Joe recounts his journey from early strug…

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Ep.6 | Beach Bigfoot | w/ The Berd Nird | Sasquatch & Sourdough 57:01

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Send us a text In this exclusive interview, Angela, AKA The Berd Nird shares her incredible encounter with the Myrtle Beach Bigfoot! Angela has an awesome Instagram community where she shares the beauty of birding with hilarious and informative content. Recently, while birding at Huntington Beach State Park in South Carolina, Angela encountered a c…

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Christy Alia: The Secret Sauce Behind Women's Pizza Month and Real Clever Food 48:06

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In this episode of 'Bread for the People,' host Jim Serpico welcomes Christy Alia from Real Clever Food. They discuss Alia's creation of Women's Pizza Month, which celebrates and highlights the contributions of women to the pizza industry, coinciding with Women's History Month. They also delve into the rising popularity of Detroit-style pizza, Alia…

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Sweat, Smoke, & Success: Keith Lombardo's Catering Empire 36:10

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In this episode of 'Bread for the People,' host Jim Serpico talks with Keith Lombardo, chef and owner of The Barbecue King and 1 3 Catering & Events. Jim shares his personal journey transitioning from farmers’ markets to food trucks and catering. Keith discusses the early realization of the viability of catering, overcoming challenges in pricing an…

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From Strip Clubs to Café Dreams 26:15

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In this episode of "Bread for the People," host Jim Serpico shares highlights from a successful catering event in the Hamptons and discusses the challenges of finding a new restaurant space. He humorously recounts a visit to a former strip club being considered for his new café. Jim delves into the concept of transactional relationships, reflecting…

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Slice of Wisdom: Navigating the Pizza Industry with Chef Leo Spizzirri 1:15:09

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In this Bread For the People episode, Chef Leo Spizzirri and host Jim Serpico delve into the pizza and catering industries, discussing continuous learning, fair compensation, and business education needs. They explore tomato varieties, equipment choices, and techniques for maintaining dough quality. The episode highlights the importance of collabor…

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Sandi Smith - Mixing Passion and Purpose with Sandi's Breads - REPLAY 42:11

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Join host Jim Serpico in this delectable episode of Bread For the People. Meet Sandy Smith, co-founder of Sandi's Breads in Palmyra, PA. Discover their journey from a home kitchen to a bustling bakery. Hear Sandy's baking expertise and the heart behind Sandi's Breads, offering 40 delicious varieties today. Indulge in their heavenly pastries and sig…

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Tom Stein's Recipe for Success: Navigating the Food Industry 55:20

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In the latest "Bread For the People" episode, host Jim Serpico chats with special guest Tom Stein, owner of Tommy Tacos in Long Island, NY, about food industry entrepreneurship. They discuss challenges like rising costs and explore solutions such as kiosks for efficiency. Tom shares his journey from fine dining to fast food and emphasizes quality a…

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Doap and the Great Accelerator: Joshua Grange's Insights on Life's Harmonies 1:08:23

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In this engaging episode, host Jim Serpico chats with Joshua Grange, the mastermind behind Doap - the innovative silicon scrubbing bar for bakers and dough makers. Joshua is also a seasoned professional guitar player who has shared stages with icons like K.D. Lang and Beck. Their dialogue delves into the profound influence of ear training on musica…

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Ep. 5 | Chessie | Chesapeake Bay Sea Monster | Sasquatch & Sourdough Podcast 35:42

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Send us a text What are your favorite summer memories? Is there really a sea monster living in the Chesapeake Bay? Why is Christina obsessed with Country Time Lemonade commercials? Join us and find out! In this episode the girls discuss classic summer memories, recipes and cryptids! CONNECT WITH US: Link Tree: https://linktr.ee/sasquatchandsourdoug…

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Unpacking the Art of Brand Building with Steve DeAngelis 53:34

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On this week’s podcast, host Jim Serpico engages in a knowledge-packed conversation with Steve DeAngelis, a seasoned Co-Founder of MMP Creations, a media agency with a clear mission to assist brands in community building. In a world where everyone claims to be a 'Full Service Agency,' MMP stands out with its laser focus on delivering exceptional re…

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7: Open source knowledge 6:57

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Ep.4 | Legends of Jericho Bridge | Jerusalem Mill | Sasquatch & Sourdough | Podcast 18:42

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Send us a text In this episode, Crystal is back and tells us tall tales of taxidermy in Texas (say that three times fast!). Have you ever wondered why covered bridges are so spooky? Is there some sort of spiritual portal connected to flowing water or just too much Washington Irving? How can you heal a bee sting on the fly? Is there a connection bet…

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From Pies to Profits: A Conversation with Pizza Master Mike Pitera 1:01:41

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In this Bread For the People episode, host Jim Serpico chats with Mike Pitera, owner of Pizza a Modo Mio and Pizza A Modo Cafe in Charleston, SC. Mike, ranked among the top 10 cheese pizza makers globally by the International Pizza Expo in Las Vegas, joins Jim to discuss various aspects of the food industry, entrepreneurship, and business ownership…

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5: A Slice of happiness at the Guts cafe - baking as lifestyle medicine 11:09

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IT TAKES GUTS! ANXIETY DISORDERS UNIT LAUNCHES THE MOST GUT-FRIENDLY PIZZAS The Anxiety Disorders Residential Unit (ADRU) at the Bethlem Royal Hospital is now using flour developed by Dr. Vanessa Kimbell at The Sourdough School, incorporating our Hodmedods British-grown, botanically diverse flour. This initiative supports the unit’s mission to impr…

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Branding and Problem-Solving with Erik Fabian of Sourhouse 54:24

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In this episode of Bread For the People, host Jim Serpico speaks with Erik Fabian, the Co-Founder of Sourhouse. a company that helps people bake more sourdough bread by creating thoughtfully designed baking tools and inviting people to bake more often. Erik discusses developing a product to help home bakers improve the bulk-proofing stage of bread …

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