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Belly Of A Pretzel

Baker, Eric Schedler with sheet pan of unbaked pretzels, in his bakery

Eric Schedler presents a pan of shaped pretzels ready to be chilled, dipped in lye solution and baked. (Kayte Young/WFIU)

“If you want to be very artistic about it, you want to leave a little knob of dough at the end--so it’s got this fat belly in the middle and then these skinny arms that taper out to the end, and then a little bit of a knob right there.”  --Eric Schedler

On today’s show, we learn how to make German-style soft pretzels from Eric Schedler of Muddy Fork Bakery.

Josephine McRobbie sends an audio postcard from a backyard chicken coop tour,

and Harvest Public Media has a story on midwestern aquaculture. 

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Muddy Fork Bakery is located just outside of Bloomington, Indiana. They sell artisan breads (made with freshly-milled flour), flaky croissants, hot pizzas (including breakfast pizza) and soft pretzels from their booth at the Bloomington Community Farmers' Market every Saturday. 

Baked pretzels at the door of a brick oven
As the brick oven cools, items requiring lower temperatures can be baked. The pretzels bake at around 450-500F.

 At Muddy Fork, they bake everything in a wood-fired brick oven, which gets fired up every Thursday for weekly baking. Co-owner and Lead Baker Eric Schedler shares his tips and techniques for making German-style pretzels in this week's episode. You can also find the recipe below (including a pretzel shaping video). 

Stories On This Episode

Soft Pretzels With Muddy Fork Bakery

images/eartheats-images/finished_pretzel.jpg

Traditional German-style soft pretzels are dipped in a lye solution before they are baked. You can use a baking soda solution if you are nervous about working with lye.

An Audio Postcard From The Tour D’Coop

images/eartheats-images/hires-2012-chicken-1.jpg

Every year, thousands of local folks tour backyard coops to learn about the benefits and challenges of keeping chickens in the city.

Where Soybeans Meet The Sea

images/eartheats-images/070119-am-aquaculture4.jpg

Midwest aquaculture may boost demand for local grain.

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