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.

Ever made a pie crust with sour cream? This recipe, from Elise Bauer at Simply Recipes, flies in the face of everything the hosts know about making pie crust, but is such a fascinating (and said to be “fool proof” crust) that they may be experimenting.

Just under the sweet and sour wire, Stefin made her first batch of homemade milk kefir, using freeze-dried kefir kernels similar to these. This is a great option if you’re unable to source live kernels, or if you’re hesitant about keeping the cycle of fermentation going. (Each sachet makes about one liter of kefir; this starter kit contains three sachets.)

Speaking of suspended animation, Stefin’s story reminds Andrea that you can dehydrate sourdough starter for use at a later date, just like the cowboys used to do … or almost. Here’s some tips from the great PJ Hamel at King Arthur Flour.

Recipe Review: Shauna Sever’s Donut Loaf a Delicious “Do” Despite Aggravations

Both hosts had a few frustrations with this recipe, but urge you to persevere, as they did, for an absolutely delicious final product, which avowed donut-non-lover Andrea says is one of the best things she’s ever tasted.

Andrea used the called-for 2 tsp. of freshly grated nutmeg; Stefin felt more comfortable with 1 tsp. (Both were happy with the taste of their finished loaves.) Andrea and Stefin urge you to skip the novel-length instructions (and acrobatics) in Step Five, and simply sift powdered sugar over the top of your finished and cooled loaf.

Stefin woke in the middle of the night with the realization that adding raspberry jam to a slice would make this a dead-ringer for her favorite jelly-filled powdered sugar donut (she waited ’til morning to test her theory, though it took a lot of willpower to go back to sleep). Andrea says a homemade strawberry puree is equally OTT.

Stefin baked her full-size loaf in a dark metal pan in a 175C fan oven for 55 minutes; Andrea’s minis baked at 325F for 35 minutes; her small loaves were done in 45.

This Week’s Preview/Review: Buttermilk Quick Bread with 10 Variations from Emily Christensen via The Kitchen

Who can resist the lure of a simple (no yeast required!) quick bread that relies on pantry staples, allows you to choose your fat and flour, uses up your leftover buttermilk, and comes with 10 delicious variations from sweet to savory? Bake along and let us know which version(s) you tried!

Dairy Deep Dive

Finally, the hosts dive into the food history of several of the tangy ingredients that have been featured this month, from cream cheese to yogurt, milk kefir to buttermilk. Thanks to Listener Ceyla for help with the Turkish pronunciation!

Previously on Preheated …

Three Years Ago: Episode 25: Meet Me in St. Louis for Some Gooey Butter Cake

Two Years Ago: Episode 73.5: April Bonus, Such Sussex Success

One Year Ago: Episode 122: Bitter(sweet) Orange Marmalade Cake

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