We’ve heard  you, Listeners, and know you’re counting on us to keep the baking conversation going strong, even in uncertain times. So that’s what we intend to do. In addition to our weekly episodes, check out the new resource on our website Quarantine Baking for answers to some of our most-received questions about substitutions, ingredients, and relevant recipes.

Stefin’s checked off one of her #20for20 baking resolutions by taking the Scandi Baking class from Bread Ahead. She had a great time, learned a lot (fresh yeast and German kneading were new to her), and turned out three delicious bakes: A caraway rye sourdough bread, a nut and seed loaf, and, of course, iconic cinnamon-cardamom buns. Kudos to Bread Ahead for hosting several of their popular classes on Instagram.

Andrea reminds listeners that gift certificates to cooking schools can be a great gift right now, and will especially help smaller businesses. And if you’re interested in making sourdough, or need some baking inspiration using limited ingredients, check out the Quarantine Baking resources available on preheatedpodcast.com.

This Week’s Bake Along: Chocolate Chai Kefir Cake from Olive magazine

April is full of sweets that rely on a little sour to make them sing. The Preheated duo kick off a month full of bakes that rely on tangy ingredients like buttermilk, yogurt, sour cream, and, in this week’s bake along, milk kefir. (Thanks to Andrea’s husband for the theme!) Could this Chocolate Chai Cake be Andrea’s ultimate cake? With dark chocolate and chai spices (ginger, cardamom, cinnamon and cloves) it certainly has potential! Listeners, read the recipe before you start and be sure to note that you need 150 ml boiling water, as well as 1/4 tsp salt in addition to the other ingredients listed. Then bake along and let us know if kefir is a keepsake baking ingredient!

(And yes, a 23cm cake tin equals a 9″ cake tin! Andrea was right!)

Make it Yourself: Milk Kefir

All month long, the hosts will help you make key ingredients at home, and first up is this week’s star ingredient: milk kefir. Like kombucha (fermented tea) kefir relies on good bacteria, found in kefir kernels or grains, to help it ferment. You can buy kernels at larger grocery stores (look in the dairy section) or order them online, but the best way is to get some from a friend. (Like a kombucha SCOBY or sourdough starter, kefir kernels grow every time you use them, and can be passed along.) Then, simply pop the kernels into a glass of milk and let nature do the rest. Here’s a tutorial to help you get started, courtesy of The Kitchn. You can drink kefir as a beverage, or use it as an ingredient; Andrea uses her milk kefir to make creamy sauces and salad dressings.

Listeners: Do you make homemade kefir? Any tips, techniques, or questions?

Previously on Preheated …

Three Years Ago: Episode 22: Are You Awake Bakes

Two Years Ago: Episode 71: Citrus Twist

One Year Ago: Episode 119: History and Mystery

———————————————————————————————————— If  you’re intrigued by our podcast, make it easy on yourself and subscribe on Apple Podcasts. That way you can listen to more than one episode, and have them download automatically on your phone or tablet. You can also bake along with us and share photos in our Facebook group, Preheated Baking Podcast Listeners. Finally, if you’d like a weekly email when our episode drops with the complete show notes and recipes, sign up for our weekly newsletter.

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