Crust Issues

Podcast by Ryan Nausieda

English

Culture & leisure

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20 hours of audiobooks / month
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About Crust Issues

Crust Issues is a deeply researched baking podcast about bread, resilience, and everything in between. Hosted by Ryan Nausieda, each episode explores the art and science of baking—from sourdough starters to artisan techniques—with warmth, humor, and insight. We dig into the chemistry of flour, water, salt, and yeast, interview bakers, farmers, and food scientists, and share stories of imperfect triumphs in the kitchen. Whether you’re a home baker, sourdough fanatic, or just love a good story about rising after falling (literally and figuratively), this podcast offers a fresh take on what it means to keep going. Because sometimes, the best bakes—and the best lives—come from the biggest messes.

All episodes

4 episodes

The Road to Hawaii Is Paved with Puff Pastry

A blizzard. A bakeoff. A Buick LeSabre. In this episode, Dorothy and Lary (yes, with one "r") share the unforgettable story of how a humble shrimp puff recipe carried them from the snowbanks of Michigan to the warm breezes of Hawaii. It’s a tale of culinary nerve, Midwestern grit, and just enough champagne to take the edge off a snowstorm.

1 Apr 2025 - 13 min

Jennifer Han

In this episode of Crust Issues, Ryan sits down with Jennifer Han, owner and pastry chef at La Lune Specialty Desserts in Grand Rapids. Jennifer opens up about her unconventional journey into the world of baking, how life's unexpected moments shaped her passion, and why mindfulness and authenticity are key ingredients in her creations. Join us as we explore Jen's thoughtful approach to desserts, her love for food science, and the sweet power of baking to bring joy and connection.

15 Mar 2025 - 47 min

The Autolyse Advantage: Mastering the Magical Pause in Bread Baking

In this enlightening solo episode, host Ryan Nausieda demystifies the simple yet transformative technique of autolyse. Discover how combining just flour and water—and letting it rest—can dramatically improve your dough’s texture, flavor, and overall baking process. Along the way, Ryan shares the history behind this “secret weapon” of artisan bakers, the science that makes it work, and personal anecdotes on how autolyse shifted his entire outlook on bread making. Whether you’re a seasoned baker or new to the craft, you’ll leave this episode with practical tips, a guided meditation for your dough’s rest period, and renewed confidence in letting patience take the lead.

1 Mar 2025 - 12 min

Kneading the Basics: Tools, Yeast, and the Start of Crust Issues

In this pilot episode of Crust Issues, host Ryan Nausieda lays out the essential building blocks for successful bread baking. Learn how a digital scale can transform your dough consistency, discover the ideal water temperature range for activating yeast, and find out why storing a pound of yeast in the freezer (with its own spoon!) can streamline your routine. It’s a concise, straightforward start to the world of bread-making, ensuring you begin every loaf with confidence—no fluff, just practical steps to level up your baking game.

15 Feb 2025 - 9 min

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