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 11, 2024

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.

49:42

Episode guests

Ashleigh Shanti

Richard Hart

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Episode notes

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Quick takeaways

Richard Hart emphasizes that sourdough baking blends art and science, requiring intuition and understanding of yeast as a living organism.

Ashleigh Shanti illustrates how Southern food serves as a cultural connector, intertwining personal histories with communal resilience through shared recipes.

Deep dives

The Art of Sourdough Baking

Sourdough baking is not just about precise measurements; it requires a deep understanding of the living elements involved. Bakers view yeast not merely as an ingredient but as a living organism that must be nurtured, akin to caring for livestock. This approach emphasizes that baking is as much an art as it is a science, where intuition and experience can lead to sublime results. Furthermore, even experienced bakers can produce varying outcomes, reinforcing the idea that humility is fundamental to mastering the craft.

Intro

3min

Morning Bliss and Yeast Wisdom

6min

Demystifying Sourdough: The Essentials of Bread Baking

5min

The Art of Bread-Making: Cultural Journeys and Culinary Heritage

22min

Fried Fish Traditions of Tidewater

8min

Exploring Cornmeal and Southern Comfort Foods

7min

This week, we sit down with two chefs at the top of their craft. First, we talk to legendary baker Richard Hart about the inspiration behind his new book, Richard Hart Bread: Intuitive Sourdough Baking. He fills us in on why he thinks that humble bakers are the best bakers, how he really is just a simple “yeast farmer” and he shares his realistic thoughts on how to keep a sourdough starter. Check out his amazing recipe for Rye Wrapped in Fig Leaves. Then, we talk with chef Ashleigh Shanti about her connection to Southern food, from its complex regional histories to the culinary traditions of her beloved Appalachia. She leaves us with her take on a classic green bean recipe, Leather Britches. Ashleigh is the author of Our South: Black Food Through My Lens and owns Asheville’s Good Hot Fish.

Broadcast dates for this episode:

October 11, 2024 (originally aired)

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