In The Bread Issue, on newsstands now, we officially declare our love for all things doughy. From garlic knots to pretzel sticks, baguettes to handpies, we revel in every last bite. And because we aren’t alone in our adoration for crusts, heels and yeast, we offered kneaders of all levels tips, tricks, hints and recipes for becoming a better baker in The Wonder of Bread.
But our work isn’t done. That’s the thing about baking bread: There are a million factors that go into perfecting the skill. So we asked two of St. Louis’ most talented bakers to join us for Sound Bites, our monthly show on St. Louis Public Radio, to answer your burning bread questions. Not sure how humidity can affect rising? Wondering if it’s time to buy a stand mixer? Thinking about which flour is best for which type of bread? Just curious as to how long a starter can last? Josh Allen, owner of Companion Baking Co., and Ted Wilson, whose big bakery plans we told you about here, are ready to answer every question you have on the art of bread baking.
How can you ask Allen and Wilson your baking query? It couldn’t be easier. Just post your question in the comments section below, write on our Facebook wall, Tweet us @SAUCEmag or email us by Tuesday, November 6. Then, tune in to St. Louis Public Radio 90.7 KWMU’s Cityscape on Friday, November 9 at 11 a.m. and 10 p.m. to hear these bakers extraordinaire answer all your yeasty questions.
— Photo by Greg Rannells
This article appears in November 2012.