Episodes #3 & #4 are a series.
I’d like to give a huge thank you to Jan & Lacy, the founders of Happy Campers bread for a wonderful interview.
The Czech Poppyseed Pastry that Jan and Lacy talked about is called Makovnik.
Here is the Gluten Free and Vegan Chocolate Cake Recipe from Plant Positive Running that Jan and Lacy said is delicious.
Also, I asked them about bread making tips. Lucky for us, they have a lot of them!
A little more about pie making…
We didn’t talk about this on the show but you can freeze pie crusts, so you can make them ahead. Or you can make enough dough for several pie crusts and freeze a couple of them just to have on hand.
Correction: There was a question regarding runny pie filling. I meant to say that if you have a running filling try adding about a 1/2-1 tablespoon more than what the recipe calls for. (If you only add 1/2 tablespoon cornstarch to begin with you will definitely have a runny pie!) Also, berry filling typically requires more thickening than apple pie since berries have more moisture.
Here is an interesting article about making pie making from Serious Eats:
Overview of pie making tips from King Arthur Flour
How to crimp a pie crust