S9 E2 - Interview with Martin Sorge

I, you know, it's these are really simply my recipes and I am from the Midwest.

So therefore,

the

recipes I think are quintessentially Midwestern in that way.

I'm one of those folks who really likes to use, you know, local produce when it's in season.

And that is really speaks to the ingredients I use in the book.

And for me, you know, this is and this is my version of what Midwestern baking is.

So it's not a survey of like really unique Midwestern bakes like Shauna Serber's book, Midwest Made, which is a really fun exploration of all these unique.

baked goods.

It's just recipes that I love that happen to have kind of my Midwest perspective.

So there's a lot of tart cherries, there's a lot of sweet corn, there's a lot of whole grains in this book, sometimes sneakily hidden in recipes where I don't tell you the brownies have rye flour, but they do.

because I think it makes better brownies.

And yeah, and the flavors sometimes are pretty straightforward.

I don't, I like kind of a hero flavor in my bakes or something that really stands out.

I like bakes that are, you know, that really balance flavor and texture and ease in the kitchen.

If you don't have to dirty every bowl in the kitchen.

Yeah.

I don't want to make you do that.

Um, you know, I'm not going for the absolute ultimate way to make everything.

I'm to balance of, Hey, this is good enough.

Like, Hey, if you don't need to cream the butter and sugar together and you can just melt the butter, then let's do that.

Uh, so that's another aspect of it.

Um, yeah.

And I think it's just some of what some of the Midwesternness isn't, it's just my sensibility, whatever that is.

I like the sound of it.