099 The Amazing Sourdough Breads of Guy Frenkel


Listen to “099 The Amazing Sourdough Breads of Guy Frenkel” on Spreaker.

Guy Frenkel is one of the most talented bakers I’ve met. If you’ve seen his whole grain, sourdough breads in Instagram (@Ceorbread) and Facebook you’ll know why I had to interview him. During the podcast we talk about his unique baking techniques such as yeast water, stencils and colored doughs. Even if you’re not a baker you’ll be inspired by Guy’s enthusiasm, persistence and creativity. Here are the links Guy mentions:

Guy’s social media: @Ceorbread in Instgram, Ceor Bread Facebook, Guy Frenkel in Facebook.

If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. A downloadable version of this podcast is here.



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  1. Pingback: Epic Homesteading Fiascos | Root Simple

  2. While I really enjoyed this podcast, I’m still at a loss as to whether or not I would prefer home milled flour. I feel like it is really a question as to what about home bread baking you like. Like with the comparisons given, I only like coffee as a vehicle for caffeine and cream, hence freshly ground beans are meaningless. My spaghetti sauce is low and slow cooked, about 8 hours when from a can, about 24 hours from fresh tomatoes, the taste isn’t different.
    I like the control of my own produce and whatnot, but it’s not a matter of taste.

    I come across a similar issue when talking about warm bread. 90% of the reason I bake bread is to eat warm bread. So while I understand why you shouldn’t cut into a hot loaf from a scientific standpoint, in the end, I would rather eat warm bread.

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