In part two of my conversation with the extraordinary bakers Amy Scherber of Amy's Bread and Melissa Weller of High Street on Hudson, we take a deep dive into what makes a proper (and I would say perfect) bagel, keeping wholesale bread fresh and high-quality, as well as the balancing act required to make entrepreneurship, marriage, and parenthood work.
Both bakers have overcome extraordinary hurdles in the process of building their baking empires. Melissa recounts making bread in an outdoor wood-burning oven, without easy access to running water. Amy gets into the importance of crafting a unique product and opens up about the experience of juggling work, motherhood, and marriage- especially difficult when your husband is your VP of sales.
Also in today's episode, Kenji helps Serious Eater Nate the Greatest answer two egg-related queries. First, he wants to know whether boiling eggs in a flavored broth imparts any flavor, and second, whether marinating the cooked egg in that broth has any additional effect. Kenji, of course, has all the answers.
After Kenji schools us on eggs, we head into our test kitchen to catch up with Stella Parks, who takes us on a brownie-baking journey. "I've thought about brownies more than anyone else alive. I think about brownies every day, and I think about how fudgy they should be and how chewy they should be. I test batches side by side, over and over and over again. So join me on this journey as we make brownies from scratch." It’s hard to argue with that.
So, what makes a perfect bagel? How does a superstar baker manage her personal relationships and grueling hours? Plus, Kenji on eggs and Stella on brownies….Now that's what I call a perfect episode of Special Sauce.
The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/12/special-sauce-kenji-on-eggs-plus-wisdom-from-two-master-bakers.html