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<v Speaker 1>This is Later with Lee Matthews the Lee Matthews Podcast

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<v Speaker 1>more what You Hear weekday Afternoon's on the Drive.

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<v Speaker 2>She's a bakery expert and professional author. Nancy Birthwhistle has

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<v Speaker 2>been baking for her whole life, so much so that

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<v Speaker 2>she was the star of the Great British Bakeoff, and

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<v Speaker 2>now she's got a whole new mission traveling across the

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<v Speaker 2>country to help people with their baking problems and the

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<v Speaker 2>debut of the CW The Big Big Over. Nancy, It's

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<v Speaker 2>welcome and it's good to have you along.

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<v Speaker 3>Hi daily, nice to talk to you.

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<v Speaker 2>So the big difference I think between English baking and

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<v Speaker 2>American baking is just what the hell the difference is

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<v Speaker 2>between a pound and a stone?

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<v Speaker 3>Well, they obviously are in coops and states, and that

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<v Speaker 3>I find really really strange because we're in metric weight.

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<v Speaker 3>But you know, there's lots of conversion tables around and

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<v Speaker 3>we're all doing the same thing when you unpick it.

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<v Speaker 3>But yeah, obviously I love baking and it's been a

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<v Speaker 3>fantastic experience to travel around and meet some fantastic bakers

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<v Speaker 3>in the various businesses and help them because obviously they

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<v Speaker 3>reached out because they were having problems, and.

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<v Speaker 2>Well, I was going to say, what I mean, these

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<v Speaker 2>are bakers that are not Are they baking everything, whether

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<v Speaker 2>it's bread or is it all sweets?

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<v Speaker 3>There was certainly a mixture, because I think the six

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<v Speaker 3>bakries that we there's an episode for each one. Each

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<v Speaker 3>bakery was quite different. So one was specialized just in doughnuts.

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<v Speaker 3>There was another one that specialized in very very into

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<v Speaker 3>superbly decorated cookies I call them biscuits. And so each

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<v Speaker 3>bakery was different, and each one some were trying to

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<v Speaker 3>do too much, some were maybe not doing diversifying enough.

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<v Speaker 3>So it was great that the problems were all different.

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<v Speaker 2>Did you ever come across a client in your new

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<v Speaker 2>television show, The Big Bakeover on the CW where you

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<v Speaker 2>just said, yeah, let's just shut things down and call

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<v Speaker 2>a demolition crew.

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<v Speaker 3>Oh no, no, it wasn't. It's not at all brutal.

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<v Speaker 3>It's because these people were without a doubt, they could

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<v Speaker 3>all bake, but where I think they'd lost direction and

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<v Speaker 3>each one there was a sadness around most of it

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<v Speaker 3>because each one had a backstory. And I learned that

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<v Speaker 3>you should never judge anybody's situation until you've understood where

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<v Speaker 3>they're coming from, and without any doubt at all, that

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<v Speaker 3>was the situation with each bakery. So it's a heartwarming series,

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<v Speaker 3>but it's also heart wrenching when you understand what these

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<v Speaker 3>people are trying to do.

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<v Speaker 2>Nancy Birthwhistle may have seen her on The Great British

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<v Speaker 2>Bake Off. She's now in America with The Big Bakeover

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<v Speaker 2>on the CW traveling about the country and trying to

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<v Speaker 2>help people with their baking problems. Is there one distinguishing

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<v Speaker 2>characteristic among all of these bakers? You found.

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<v Speaker 3>One distinguishing characteristic? I would say lee is the passion

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<v Speaker 3>each of these bake and being a baker myself, I

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<v Speaker 3>can understand that they have. Each one has a real

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<v Speaker 3>pride in their craft and they want to do their

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<v Speaker 3>absolute best. Only the best will do so, you know,

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<v Speaker 3>unless something was one hundred percent perfect, they were not

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<v Speaker 3>prepared to put it on the shelf, and they all

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<v Speaker 3>wanted to improve and do improve. You know, there's a

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<v Speaker 3>nice ending to each one.

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<v Speaker 2>The Great Big The Big bake Over CWA Journal with

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<v Speaker 2>Nancy Burtwhistle and what was the biggest challenge you came

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<v Speaker 2>across in producing this series?

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<v Speaker 3>The biggest challenge, I think was I wanted these bakers

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<v Speaker 3>to you know, I didn't have a great deal of

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<v Speaker 3>time to get to know them and and understand their problems.

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<v Speaker 3>And the biggest challenge was I wanted them to be

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<v Speaker 3>able to trust me. I didn't want them to think

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<v Speaker 3>that I was going to make them look silly or

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<v Speaker 3>make them look inadequate. I wanted to improve that business.

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<v Speaker 3>There surroundings the bakery, you know, the actual physical bakery,

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<v Speaker 3>and will then grow as bakers really.

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<v Speaker 2>Nancy Birth whistles with us the big bake over Fridays

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<v Speaker 2>at eight o'clock on the CW. That's eight Eastern, by

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<v Speaker 2>the way. You know, when I go through my local market,

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<v Speaker 2>down the bakery aisle or down the baked goods of

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<v Speaker 2>the ingredients aisle where all of the flour and the

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<v Speaker 2>sugar is, I'm seeing so many more things available to

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<v Speaker 2>the everyday cook and baker than there were when I

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<v Speaker 2>was a young lad. Different flowers, different textures. Are we

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<v Speaker 2>baking better, not just as a country, but as a world.

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<v Speaker 3>I think we are. I think we are baking better,

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<v Speaker 3>and I think people are now more discerning about the ingredients.

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<v Speaker 3>You know, We've got people I know when I went

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<v Speaker 3>round these bakeries, you know, there were customers, because we

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<v Speaker 3>invite customers in to get their feedback about the bakery

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<v Speaker 3>before we do anything, to say, you know, what would

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<v Speaker 3>you like to see as an improvement, and you get

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<v Speaker 3>the people that want they want vegan, or they want

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<v Speaker 3>dairy free or you know, so that whereas when I

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<v Speaker 3>was growing up, that just wasn't a thing, you know,

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<v Speaker 3>it just didn't exist. Whereas I think people now are

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<v Speaker 3>more discerning about their diet and they want that reflected

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<v Speaker 3>in their baked goods as well.

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<v Speaker 2>Fancy birth whistles with us the big bake over, and

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<v Speaker 2>it is Friday's they eight o'clock on the CW. And

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<v Speaker 2>what is the most difficult for you ingredient with which

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<v Speaker 2>to bake?

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<v Speaker 3>The most difficult ingredient for me to bake with, I

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<v Speaker 3>think is probably I mean, egg white can have its

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<v Speaker 3>moments because if you get any Greece in it in them,

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<v Speaker 3>so if the bowl isn't clean, or if the whisks

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<v Speaker 3>are clean and there's still some maybe some residual cake

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<v Speaker 3>batter on from the last time when you use them,

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<v Speaker 3>you know, you'll wonder why your egg whites don't flop

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<v Speaker 3>up because any fat or great in there will inhibit

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<v Speaker 3>the the you know, the whisking. So egg whites can

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<v Speaker 3>be problematic if you don't understand what's maybe going on,

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<v Speaker 3>and bread can be problematic. Bread was one that was

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<v Speaker 3>the baking discipline that gave me the run around the most.

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<v Speaker 2>I would say, until I started using bottled water or

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<v Speaker 2>spring water, my baking of bread was and it took

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<v Speaker 2>me a long time to figure out all the things

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<v Speaker 2>we put in our central water these days are not

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<v Speaker 2>good for baking necessarily.

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<v Speaker 3>I think you're actually I mean, I would always say

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<v Speaker 3>people say have said to me, you know, I've tried

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<v Speaker 3>to activate my east in warm water and it's just

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<v Speaker 3>not having it. And I do try. I do say

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<v Speaker 3>try bottled water because you know, we don't always know

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<v Speaker 3>what's in the tap water and it may be inhibiting

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<v Speaker 3>the rise of the east. So if anybody struggles with bread,

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<v Speaker 3>I'd say, have a go with bottled water.

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<v Speaker 2>Nancy birth Whistle just one of her many tips and tricks,

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<v Speaker 2>and she goes over more in the Big Bake Over

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<v Speaker 2>Fridays at eight on the CW, and we thank you

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<v Speaker 2>for joining us. Happy baking.

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<v Speaker 3>Thank you, Lee only, it's on the app as well.

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<v Speaker 3>It's on the CW app for free.

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<v Speaker 1>Thanks for listening to Later with Lee Matthews, the Lee

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<v Speaker 1>Matthews Podcast, and remember to listen to The Drive Live

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<v Speaker 1>weekday afternoons from five to seven and iHeartMedia Presentation