On Cookies and Baking in China with Rebecca Firth

The bakers talk with reigning cookie queen and one of our 2019 Baker’s Dozen, Rebecca Firth. She talks about her time living as an American baker and expat in Beijing, China. There, she fell in love with the complex flavor of Chinese five-spice powder and ornate mooncakes. Rebecca also shares the journey to bringing her cookbook, The Cookie Book, to life and her new favorite flour to bake with. Plus, Brian talks about making his version of a Bahamian classic, Guava Duff, into a one-layer Guava Jam Cake topped with a Butter Rum Sauce. Kyle Grace gave the Cheddar Jalapeño Sourdough from the July/August issue a try and discovered she’s a natural fanatic for sourdough starter.Quote: “I want you to try in your cookies—are you ready?—replace half of your all-purpose flour with white whole wheat flour. It adds really nice—wait for it—girth to a cookie.”  A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Five-Spice Molasses CookiesChocolate Almond MooncakesSourdough Discard BrowniesPineapple Ginger Thumbprint CookiesSpecial links from this episode:The Cookie BookDisplacedHousewifeJuly/August Issue - Bake from ScratchFollow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife