The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters 812: Bread with Richard Hart and Our South, Black Food Through My Lens with Ashleigh Shanti
Oct 10, 2025
Join legendary baker Richard Hart, former head baker at Tartine Bakery, as he shares insights from his book on intuitive sourdough baking. He discusses the art of being a 'yeast farmer' and offers practical tips on maintaining a sourdough starter. Then, explore Southern culinary traditions with chef Ashleigh Shanti, owner of Good Hot Fish, who delves into the rich history of Appalachian cuisine. She also provides a fresh take on classic recipes, bringing warmth and personal stories to the plate.
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Nurture Starters Like Living Creatures
- Treat your sourdough starter like a living thing and nurture it consistently.
- Dry a tablespoon of active starter into flour crumbs for long-term dormant storage and revive by rehydrating and feeding.
Simple Fundamentals, Complex Mastery
- Baking is simple once you grasp a few fundamentals like temperature and timing.
- Mastering a perfect loaf remains tricky because many small variables affect the outcome.
Avoid Cold Neglect Of Starters
- Keep starters warm and fed to maintain yeast dominance and avoid excess acidity.
- Avoid long cold storage of active starter; drying it prevents yeast decline and bacterial takeover.