Welcome to 2025! Upcoming classes

Welcome back to Pizza Quest and Happy New Year!!

We’ll soon be posting all new podcast interviews but, while we gear up for that, I wanted to let you know about my upcoming Sourdough Fundamentals livestream (aka, Sourdough 101) via The Milk Street Online Cooking School, on January 22nd. This link will take you to the sign up page and you can get a 15% discount by using the code STARTER15 for unlimited access to the class, or a 50% discount with a 20-use limit by using the code FERMENT50

Here’s another link, this one is for the follow-up Sourdough Intensive, a three part advanced series in February, with limited enrollment. If you decide to sign up for this one you can get a 10% discount by using the code BAKEBOLDER.  All the details are on the landing page.

One final link, this one to the interview I did on The Art of Manliness podcast (aka AOM) on the art, craft, and spirituality of bread, with Brett McKay, a couple of months ago.  I’m really impressed with the breadth and depth of Brett’s interviews as well as with the entire AOM site that he and his wife Kate have been creating for the past 15 years for over a million listeners. After listening to our conversation feel free to explore the whole AOM site and check out the over 1000 interviews on all sorts of interesting subjects with many famous authors in their archive.  If you like what you see, they just launched a new Substack subscribers-only site called Dying Breed, in which they will regularly post their thought-provoking insights on the meaning of a life worth living.  Brett has agreed to also come on our Pizza Quest podcast for an interview to share his journey with you, so I’ll keep you posted as soon as we nail down a date.

As mentioned above, lots of new shows ahead with a very diverse array of guests and topics. I’ll post the list and dates of upcoming guests as soon as we formalize the schedule. Check back for that next week.

Onward to what I promise will be a fun and fulfilling new year, and thank you for being a part of it….

Sincerely,

Peter