Shows
Book Friends ForeverBreaking Bread By David Wright (Audiobook Excerpt)On sale March 18th, 2025
In Breaking Bread, third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking. About the people who make and shape the bread we buy and the difficulties that social and cultural change, food fads and health directives have had, and are having, on the baking industry. After his family bakery sadly closed its doors after seventy-five years, Wright asks if the the closure of the bakery underlines the very idea that bread is a dying foodstuff. Is bread good or bad? And what does the future hold for bread?
...2024-12-2704 min
Au coeur de la boulange, la parole aux artisans boulangers qui façonnent la boulangerieComment évolue un levain ? Au fil du temps, il peut perdre des souches de bactériesDans cet épisode, Hugues du Boisbaudry de l'Edition 10.71 reçoit Karl De Smedt, le responsable de la bibliothèque des levains créée par Puratos et située à Saint-Vith, en Belgique. Depuis plus de 10 ans, Karl De Smedt "collectionne" les levains du monde entier, que ce soit les levains des plus grands artisans boulangers français, des Meilleurs ouvriers de France, ou bien des plus grands artisans boulangers d'Europe, des Etats Unis, d'Amérique du Sud ou d'ailleurs. La bibliothèque contient également des levains de boulangers industriels, de pizzérias, et d'autres. 2024-11-0338 min
Epicurean UnicornKarl de Smedt Talks with Will Grant about SourdoughSend us a textthe world's only sourdough Liberian, Karl de Smedt, talks with Will Grant, 2017 Caputo Cup Non-Traditional Division Champion about sourdough live from the Puratos Issaquah Innovation Center. Learn more about the Sourdough Library Find more about WIll's restaurants and his competition career Karl and Will have been on the show before so check out their previous episodes. Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us2024-10-1419 minEpicurean UnicornThe Return of Karl De Smedt the Sourdough LibrarianSend us a textWe are happy to welcome Kelly Patraju as one of our newest co-hosts. Welcome Kelly! Kelly interviewed the world's only sourdough librarian- Karl De Smedt. Karl was in New Jersey to share about the 10 year anniversary of the Sourdough Library. Find out more about Karl and the Library here:https://www.questforsourdough.com/puratos-libraryhttps://sourdoughlibrary.puratos.com/en/https://www.puratos.us/en/about-puratos/our-commitments/next-generation/product-heritage/sourdough-library Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us2024-04-2439 min
Proefperiode - Fysieke, Mentale en Spirituele GezondheidThe Sourdough Library (Desem, de kracht van toeval en een boys only club in Griekenland) ft. Karl De SmedtVier mee de 10e verjaardag van The Sourdough Library met The Lab. Dat is een livestream op woensdag 18/10 waarin je gratis en voor niets de grootste namen in de desemwereld aan het woord kan horen!
Wij hebben Karl De Smedt te gast. De curator van de enige desembibliotheek ter wereld.
We hebben het over de gezondheidsvoordelen van een goeie desem, hoe je eraan begint en of een dutch oven nu verplicht is of niet bij het bakken van je brood.
Karl vertelt verhalen over hoe desem hem op unieke plaatsen bracht.
En we...2023-10-151h 08
The Well-Seasoned Librarian: Mixing Cookbooks and ConversationKarl De Smedt (Sourdough Library) Well Seasoned Librarian Season 9 Episode 16About the Sour Dough Library
The future of Bread lies in its past, a tour in the only sourdough library
Bread! It feeds, it crackles, it breathes. When you bite into it, you dive into a wealth of heritage and a whirlwind of a story written with only a few basic ingredients. Flour, water, fermentation, and time. Over 250 generations of bakers like you have kneaded their hearts and their souls into these breads and made it their own. New recipes, new ingredients, and a string of baking techniques have all strived for one thing: to bake...2023-01-2756 min
Constant WonderARCHIVE BONUS: Pho-nomenal!An exploration of delectable foods and the people who make them: Pho is delicious and nutritious, one of the best comfort foods. Learn some tips for making your own pho at home. Every week, 400,000 food lovers wait anxiously for a new video about pasta from their favorite YouTubers: authentic Italian grandmothers. And, St. Vith, Belgium is home to the only sourdough library in the world—they are dedicated to preserving and researching sourdough for current and future generations.
Guests:
Andrea Nguyen, cooking teacher, editor, consultant, and author of "Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors" and "The Ph...2022-08-1051 min
Since Sliced BreadKarl De Smedt believes sourdough is the future of the baking industryIn this episode of Since Sliced Bread, Karl De Smedt, librarian of Puratos' sourdough library shares why he thinks sourdough is the future of baking and how it could bring bread-skeptics back to the bakery aisle.2022-08-0930 min
Christopher Kimball’s Milk Street RadioNailed It! Nicole Byer Bakes FunnyComedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition show when you know nothing about baking. Plus, we chat with Karl De Smedt, manager of the world’s only international sourdough library; J. Kenji López-Alt gives us a crash course on the best homemade fried rice; and we learn how to get a good char on Catalonian-inspired grilled vegetables. (Originally aired July 24th, 2020.)Get this week's recipe, Spanish Grilled Vegetables (Escalivada): https://www.177milkstreet.com/recipes/spanish-grilled-vegetables-escalivada2021-04-3051 minEpicurean UnicornThere is Sourdough in Your Library with Karl De SmedtSend us a textWe sit down and talk with the only sourdough librarian in the world, Karl De Smedt. We talk about his quest for sourdough, his work at the sourdough library, and his passion for all fermented foods. You can find Karl: @the_sourdough_librarian on Instagram and TwitterCheck out the sourdough library here:https://sourdoughlibrary.puratos.com/en/Braden has also finally joined the rest of the world. You can find Braden:@BakerBrayBray47 on TwitterHave a bak...2021-04-1356 min
Not Another Science PodcastLoaf in the Time of COVID: The Quest for Sourdough, with Karl de Smedt (AKA the Sourdough Librarian)Sourdough is a form of bread baking that leverages a complex community of yeasts and bacteria to give it flavour and rise. Thought to have originated in Ancient Egypt, the practice has since spread to communities all over the world, each with a unique method of creating and maintaining their starter. Behind each starter is a human story: dangerous journeys, mass migrations, traditions and cultures. The Sourdough Librarian, Karl de Smedt, runs the Sourdough Library in Belgium, where they maintain and study the most interesting starters from around the globe. In the Quest for Sourdough he tells these stories...2021-03-3131 min
The Food ChainSourdough love storiesA spongy collection of flour, water, wild yeasts and bacteria may seem an unlikely object of affection, but some sourdough starters are truly cherished, and can even become part of the family.Emily Thomas hears how one starter has been used to bake bread in the same family since the Canadian gold rush more than 120 years ago, and speaks to a man trying to preserve sourdough diversity and heritage by running the world's only library dedicated to starter cultures.And a German baker, whose starter has survived Nazism and communism, reveals the commercial demands of...2021-02-1829 min
Ferment Radio#12: Sourdough is a snapshot of a moment (with Karl de Smedt)This is a perfect episode to listen to when you’re baking your own bread. You’ll find answers to questions you always wanted to ask about your sourdough starter, but there was no one to ask. Did my sourdough go bad? How often should I feed it? Here, we also talk about how old sourdough starters are; who actually owns them, and why sourdough cultures are like cities. Tune in and join our conversation with Karl de Smedt, the sourdough librarian from Puratos Sourdough Library in Belgium.2021-01-1932 min
Christopher Kimball’s Milk Street RadioNailed It! Nicole Byer Bakes FunnyComedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition show when you know nothing about baking. Plus, we chat with Karl De Smedt, manager of the world’s only international sourdough library; J. Kenji López-Alt gives us a crash course on the best homemade fried rice; and we learn how to get a good char on Catalonian-inspired grilled vegetables.Get this week's recipe, Spanish Grilled Vegetables (Escalivada): https://www.177milkstreet.com/recipes/spanish-grilled-vegetables-escalivadaWe want to...2020-07-2450 min
Change WiredEverything you've always wanted to know about one miracle of fermentation food technology sourdough bread from the keeper of sourdough library in Brussels Karl De Smedt!TUNE IN TO LEARN:"Fermentation might have been a greater discovery than fire"What is sourdough bread?How sourdough is made?How sourdough bread is so much different from regular supermarket breadWhat makes sourdough special and why healthwise it's a unique productSourdough baking processhow sourdough is different nutritionally and whyGut health, gluten-sensitivities and sourdoughMy favorite food - chocolate - is also made healthier through fermentation!What is sourdough library and why it was createdHow sourdough takes Karl to many places around the world to meet the most beautiful peopleThe most fascinating sourdough traditions...2020-06-241h 00
Vilain LevainEpisode 8 - Le levain, un véritable patrimoine génétiqueEpisode 8 - Le levain, un véritable patrimoine génétique
La biodiversité du levain, à travers le monde et même à travers le pays, les villes, les familles, les personnes, est une réalité.
On pourrait même vulgariser ce fait en disant qu’il existe autant de levain, que d’équations possibles dans le monde.
Je vous en avait déjà touché un mot dans l’épisode numéro 2 où nous parlions de qualité et de farine.
Le levain se bâtit en fonction de plusieurs paramètres et ingrédients, la farine...2020-06-1100 min
FoodixKarl de Smedt: todo lo que debes saber sobre el panKarl de Smedt está considerado un gurú del pan. Panadero por vocación, comenzó a trabajar en Puratos en 1994 como panadero de pruebas. Su itinerario profesional le ha llevado a actuar como demostrador, gerente de productos, entrenador corporativo y gerente de capacitación de productos.
Karl dirige la única biblioteca en Bélgica de masas madre, donde se han reunido más de 120 muestras de 20 países. En este podcast, Karl nos habla de masas madres y del papel del pan en la restauración.2020-05-2025 min
The Sourdough PodcastKarl de Smedt - The Sourdough LibrarianLearn more about the Puratos World Heritage Sourdough Library at www.questforsourdough.comFollow Karl on Instagram and FacebookTour the Sourdough Library virtually HERE. Find more music and video from Weston Perry HERE. 2020-04-101h 07