Adventures in home baking through ingredients, culture and history. Newsletter/ website for written recipes: homebaking.substack.comWant to get in touch or even be a guest? Email me: FlourButterEggsSugar@gmail.com
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Signup to Generate a PitchAdventures in home baking through ingredients, culture and history. Newsletter/ website for written recipes: homebaking.substack.comWant to get in touch or even be a guest?
Home Baking is hosted by Rin Harris. The show has published 92 episodes to date.
Recent episodes include "91. Any Time Cakes and a Rome round-up" (20 May 2025, 33 minutes), "90. Half Cold: Adventures in Home Made Vienetta (and egg yolk cookies!)" (4 February 2025, 42 minutes), and "89. I Love Olive Oil" (17 June 2024, 63 minutes).
Home Baking publishes roughly monthly, with episodes averaging 48 minutes across 92 episodes.
Booking probability for Home Baking is 38%, and the host is rated Open on guests. Home Baking requires a Pod Score of 80 or higher. Home Baking's contact route on record: verified email.
Rin Harris hosts Home Baking, an arts podcast with 92 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #91
<p>It's been a while but it's good to speak with you again! Today I'm talking about what I saw and ate in Rome... and 3 chic 'any time' cakes including an orange ring cake made in a blender, a banana thyme cake and an...
<p>After a very eventful few months and a long hiatus, we are so back!! And I'm finally talking about semi-freddo and DIY Vienetta, including my base recipe and a Snickers semifreddo recipe. Actually perfect dinner...
Episode #89
<p>In this episode Rin speaks about why olive oil is so important and fantastic; choosing the right olive oil for baking; and no less than 6 recipes using olive oil. There's an olive oil almond cake with burnt honey...
Episode #88
<p>This episode is inspired by brunsviger and sweet focaccia. I talk a little about each, share a base recipe then three topping ideas: dark brown sugar with cinnamon, salted honey butter and cherry and rosemary. </p>...
Episode #87
<p>In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!). </p>...
Episode #86
<p>In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified. </p> <p>Written recipes...
Episode #85
<p>All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are...
Home Baking
<p>...and some actual donuts! In this episode we're looking back on the best bakes of 2023 and talking about 3 donut or donut-adjacent things: a giant donut bundt cake, apple donut bites and West African puff puffs...
Episode #83
<p>In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!! </p> <p>Some trials and tribulations...
<p>This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and...
Episode #81
<p>In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served...
Episode #80
<p>4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a...
<p>In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a...
Episode #78
<p>One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration! </p> <p>What a wonderful episode to "research" (ie...
Episode #77
In this podcast I'm passing on all the wisdom I've gleaned from my crazed Pav obsession, including how to layer flavours in the meringue, cream and fruit and the hacks and ratios you can use to bake without following a...
Episode #76
An endlessly adaptable recipe for crackers and crispbreads, with numerous flavouring suggestions. Plus a food diary of some stuff I've stuffed into my face in the last few months. Newsletter/recipes...
Episode #75
In today's episode, I'm talking about what monks and nuns have to do with egg yolks, the wide array of conventual sweets and the influence of Portuguese baking around the world. In the second part, I'm delving into four...
This episode is all about using breakfast cereal in baking and sweet treats. Plus I talk a bit about the history of ascetic Christianity and how that's shaped breakfast in the West, including cereals and our meal...
Episode #73
UPDATE: For some reason the segments were messed up and incomplete initially. I have now corrected this. In this episode I'm talking about some traditional British bakes with some twists. Brown sugar Victoria sponge...
Episode #72
In this episode Kate talks about the history of fudge and what the word fudge means and talks through three recipes: proper salted vanilla fudge, cheat's 2-ingredient milk chocolate fudge and honeycomb...
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