A couple of weeks ago I had the honor to interview Hannah Dela Cruz, she is an amazing baker, and during our interview for The “Healthy Nasti kitchen podcast,” we shared our perspectives on baking.
Let’s meet our guest today…
It was amazing to understand her purpose behind the building of her blog, and I was fascinated by her determination, discipline, and effort that she put into learning how to bake sourdough. That’s not all, she is also very driven to show that baking, in the Philippine is still, and as well very important and part of their culture. I’m very looking forward to try and make her “Pan de Sal”, a typical bread roll that kids eat before or after school. She said that she is about to make a recipe for us and I’m very keen to try it.
Hannah is defintely a woman of many talents, we can see from all the resources that she is giving the world by sharing her recipes and pictures of her creations, and what i love the most about her is the way she puts a bit of sourdough into many recipes.
A baker dream…
As many of us, professional and more classic home bakers know, when we bake not that often we might end up with excess starter and we don’t know how to use it. Here is, where I think Hannah performs at her best sharing and creating her full repertoire of recipes that require the use of the discard (excessive starter).
Down below I have quoted some of the recipes that use the sourdough discard, that you can find on Hannah’s blog: Flaky Sourdough Discard Biscuits, Sourdough Discard Pumpkin Chocolate Chip Cookies, Sourdough Discard Brownies
Last year, Hannah has also been awarded the “Saveour Blog ’19 Awards”, a very important recognition of her work and love for what she is doing for all of us, Thank you Hannah and congratulations.
My chat with Hannah
When I run my interview for my podcast I like to leave it very free and flowing like a conversation with a friend in front of a cup of coffee or a cup of tea.
This script is just a short summary.
Joe: What’s your name?
Hannah Dela Cruz
Joe:How long have you been baking for?
Hannah: I’ve been baking for as long as I can remember.
Joe: How have you started baking?
Hannah: My first memory of baking is helping my sister bake oatmeal chocolate chip cookies for one of her school projects, I must have only been 10 or 11 years old. I’ve loved baking since then, but I only started baking sourdough bread in 2018.
Joe: Has anybody made sparkle this passion within you? *
Hannah:Being raised in a Filipino household imparted a deep love of food in me. Although I taught myself how to bake, think I definitely inherited my passion for food from my mom and grandmother.
Joe:What’s the bread that you love baking the most?
Hannah: I always love experimenting with new formulas and flavor combinations. But I think the bread I bake most would have to be a 30% fresh-milled flour sourdough.
Joe:Why is this the best bread?
Hannah: It’s simple but delicious! I don’t know if it’s necessarily the BEST bread, but the formula really lets me be creative. Since I still use 70% plain flour, the texture of the bread stays soft and pillowy, but the flavor profile and the appearance of the bread really transform depending on what I decide to use in the other 30%. I love playing around with switching up the type of grains I use, sometimes I’ll even throw in some non-gluten ingredients like black rice, millet or blue corn.
Joe:What’s the second-best good that you love baking the most?
Hannah:I love making different types of sourdough discard cookies.
Joe:What do you think you are the best at baking?
Hannah:I have a recipe for sourdough discard coffee cake with a pecan and walnut streusel topping that I’ve just about perfected. Every time I make it, it turns out so well, and we devour it in one day.
Joe:When do you usually bake?
Hannah: It really changes! With sourdough, you really need to organize your schedule based on how your starter or dough is looking and feeling. So my baking usually depends on the whims of my starter.
Joe:If you have a busy lifestyle how do you organize your schedule to bake?
Hannah:When my schedule is packed and I’m really busy, I usually try to bake something that comes together quickly. Like flatbreads or waffles. But I always make sure I make time for baking because it really calms me down and makes me feel a lot less stressed out about everything else that’s going on in my life.
Joe: If you’d have to give one tip to our audience, what would you share that would change their baking journey forever?
Hannah: Learn baker’s math. It’s not complicated and will allow you to make any recipe your heart desires.
Joe: What’s the best book you’d suggest to our audience to read?
Hannah: Sourdough by Sarah Owens
Joe: Do you watch any baking program?
Hannah: Great British Baking Show
Where can we find you, Hannah???
Joe: What’s your best web address?
Hannah: My blog, makeitdough.com
Joe: What’s the best address you would like the audience to contact you for business purposes?
Instagram social network: name @makeitdough
Facebook social network name Make It Dough
Listen to the interview following to this link.
Thank you so much for reading our blog, and i would like to aknowledge you, my audience , for the fact that you keep reading and checking my blog. thank you so much.
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