Podcasts about bread making

Tonight's reading comes from a Treatise on Bread and Bread-Making. Written by Sylvester Graham and published in 1837, this story looks at bread and bread-making, during a time when it was considered one of the most important parts of our diet. My name is Teddy and I aim to help people everywhere get a good night's rest. Sleep is so important and my mission is to help you get the rest you need. The podcast is designed to play in the background while you slowly fall asleep.For those new to the podcast, it started from my own struggles with sleep. I wanted to create a resource for others facing similar challenges, and I'm so grateful for the amazing community we've built together.

In this episode, Sue Becker shifts focus from her usual discussions on the nutritional benefits of milling your own grain to answer some of the most frequently asked practical questions. She shares her personal habits and tips on storing and using a grain mill, flour yields, converting traditional recipes to freshly milled flour, understanding hydration and autolyse for better baking results, and calculating how much grain to buy. Whether you're new to milling or looking to improve your results, Sue offers decades of insight, encouragement, and practical advice to help make fresh milling a successful part of your baking routine. LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the Scientific and Biblical benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals. #HomeMilling #FreshMilledFlour #RealBread #BreadBakingTips #HealthyBaking #HomemadeBread #FromScratchBaking #WholeGrainLiving #NourishYourFamily #BakingTips #HowtoBake #BakingMadeSimple 

This week on The Paragould Podcast, we sit down with Stephen Pace, a School Resource Officer in Paragould with an incredible story and a heart for the next generation. Before serving in law enforcement, Stephen was:

This week, it's a smorgasboard of segments! We've both been embarrassed for no reason, and it's a podcast miracle when we're both in agreement about stuff we find HIGHLY overrated. Plus, we've got some hilariously brilliant parenting hacks that made us cackle our witchy faces off. Enjoy! Fancy supporting us on Patreon? Find out more here. Follow us and get in touch on Instagram here. Follow us on Facebook here.See omnystudio.com/listener for privacy information.

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Have you ever thought about turning your love for baking into a real business? That's exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth.We discuss:How Maria got started in the cottage baking industryThe realities of running a profitable home bakeryUsing Hotplate and other tools to streamline ordersSocial media marketing for micro-bakeriesHer viral TikTok moment—mixing sourdough on an airplaneAs always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.MARIA BARADELLMaria's Instagram (Leaf & Loaf) and TikTokFind Maria's resourcesBuy the bread pans Maria usesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show

Father Dominic Garramone, also affectionately known as the 'Bread Monk', takes us on a delightful journey in this episode, where baking transcends the mere act of cooking and becomes a form of ministry and connection. He emphasizes that baking is not just about the final product but the journey that brings people together. The episode offers practical advice for novice bakers too. Father Dom shares tips on dealing with yeast, kneading techniques, and the importance of temperature in baking. The discussion also covers the evolution of pizza and how backyard ovens have sparked a new interest in gourmet pizza-making at home. With humor and warmth, Father Dominic encourages us to experiment, embrace our culinary creativity, and most importantly, to share our baked goods with family and friends.[00:00] Introduction to St. Louis in Tune[01:08] Return to Civility: Dining Etiquette[03:20] Father Dominic Garramone: The Bread Monk[04:54] Father Dom's Early Baking Journey[07:20] The Art of Bread Making[12:08] Thursday Night Pizza: New Edition[13:09] Pizza Making Tips and Tricks[24:20] Pizza Parties and Community[31:34] Italian Beef Pizza and Super Bowl Party Hit[32:12] Experimenting with Hotter Pizzas[33:21] Pizza Preferences and Pineapple Debate[35:05] Baking as a Spiritual Experience[37:58] The Journey to a TV Show[40:25] Impact and Recognition[42:40] The Essence of Baking: Reasons Over Recipes[45:23] Fun and FarewellTakeaways: This episode features Father Dominic Garramone, a beloved monk and cooking show host who has a delightful knack for baking and all things bread-related. We dive into the art of baking bread, with Father Dom sharing his personal journey and experiences that make baking such a spiritual and nostalgic activity. Father Dominic emphasizes that baking is all about community and sharing, as every loaf is a chance to connect with others and create lasting memories. The conversation covers everything from the basics of dough-making to the nuances of using different types of flour for pizza, making it both informative and entertaining. We also discuss the importance of the right temperature for yeast activation, and how to avoid common baking mistakes that can ruin your dough. Lastly, we touch on Father Dom's new book edition, which includes exciting pizza recipes and everything you need to know about hosting your own pizza party at home. The Bread Monk - The Bread MonkReedy Press - Thursday Night Pizza 2nd EditionFr. Dom's Books - The Bread MonkAll Categories - The Bread Monk Talking About Pizza Spinners-useful tools for backyard pizza makingFacebook-Father DominicYouTube-Father DominicCompanies mentioned in this episode: PBS The Order of St. Benedict St. Bede Abbey Dred Scott Heritage Foundation Catholic Press Association This is Season 8! For more episodes, go to stlintune.com#breadmaking #breadmonk #fatherdom #fatherdominic #pizzamaking #pizzaovens #doughydelights #breadheadMentioned in this episode:Better Rate Mortgage

It's news day, and we're bringing you the latest Podcast industry headlines. Today we lightly debate how Chris Voss's pay-to-play model has ruffled some feathers as to whether guests should pay for a spot on his show and if this is an ethical model for podcasters to implement. We also take a look at how AI is shaping live audio with Elgato's Wavelink 2.0, why music publishers are pressuring Spotify to remove podcasts with unlicensed music, and what these changes mean for creators. We also share details on upcoming podcasting events like Crea8tive Con and Podcast Movement Evolutions and celebrate awards that recognize women in podcasting and creators over 50 Episode Highlights:  [4:48] Podcasting Pro Mastermind Group [10:00] Tourbox Tech Controller  [15:20] TikTok Journey and Bread Making [21:39] Podcast Data and Spotify Top Charts [27:58] Upcoming Events and Awards [34:11] Music Publishers and Spotify's Response [36:20] Elgato Wave Link 2.0 and AI-Powered Features [45:48] Pay-to-Play Podcasting  [50:28] Ethical Considerations and Industry Evolution Links & Resources:  The Podcasting Morning Chat:  www.podpage.com/pmc Join The Empowered Podcasting Facebook Group: www.facebook.com/groups/empoweredpodcasting ⁠My Podcasting Pro Mastermind: https://bit.ly/podpromm Podnews.net www.Podnews.net Tourbox Tech:  https://bit.ly/3QqBdoF Pay To Play in Podcast Guesting: https://www.linkedin.com/feed/update/urn:li:activity:7291871413764829185/ Riverside Live Demo: https://podnews.net/event/riverside-live-demo-get-a-tour-of-the-studio Podcast Evolutions:  https://podnews.net/event/evolutions-2025 How To Make The Best Interview Ever:  https://radiobootcamp.org/classes/how-to-make-the-best-interview-show-ever-4/ Women's Podcaster Awards:  https://bit.ly/4jH7HYV 50 Over 50 Awards:  https://bit.ly/3WP2DYC Spotify Asked By Publishers to Remove Podcasts with Unlicensed Songs:  https://bit.ly/40Z7g50 How to Use Commercial Music on Your Show: https://bit.ly/3Q7eduy Elgato's Wave Link: https://bit.ly/3Q7eduy Remember to rate, follow, share, and review our podcast. Your support helps us grow and bring valuable content to our community. Join us LIVE every weekday morning at 7am ET (US) on ⁠Clubhouse⁠: ⁠⁠ https://www.clubhouse.com/house/empowered-podcasting-e6nlrk0w⁠ Brought to you by⁠ ⁠iRonickMedia.com⁠⁠ and ⁠⁠NextGenPodcaster.com⁠⁠ Please note that some links may be affiliate links, which support the hosts of the PMC. Thank you! --- Send in your mailbag question at:⁠ https://www.podpage.com/pmc/contact/⁠ or ⁠marc@ironickmedia.com⁠ Want to be a guest on The Podcasting Morning Chat? Send me a message on PodMatch, here:  ⁠https://www.podmatch.com/hostdetailpreview/1729879899384520035bad21b⁠

Sourdough is trending right now. Are you familiar with long-fermented sourdough bread? I learned this process from my daughter whose first job was in a niche bakery that made gut-friendly sourdough. Take a peek at my process. You can read about it and see photos on the blog: Bread Making https://amybain.wordpress.com/2025/01/15/bread-making/

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2973: Mr. Money Mustache illustrates how a $10 secondhand bread machine revolutionized his household by saving over $750, reducing waste, and enhancing creativity in the kitchen. From making fresh bread to crafting gourmet pizza dough, he demonstrates that frugal choices can be both cost-effective and indulgent, blending practicality with culinary joy. Read along with the original article(s) here: https://www.mrmoneymustache.com/2011/09/08/my-750-bread-making-machine-2/ Quotes to ponder: "You just throw in some flour and a few other things, and you have a great loaf of bread in just a few hours." "But in my own odd life which combines both frugality and decadence, I have found this device to be quite a worthy contributor to the family." "If you eat bread and/or pizza regularly, I can safely recommend having a peek at your local Craig's if you want to dip a toe into the breadmaking world as well." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2973: Mr. Money Mustache illustrates how a $10 secondhand bread machine revolutionized his household by saving over $750, reducing waste, and enhancing creativity in the kitchen. From making fresh bread to crafting gourmet pizza dough, he demonstrates that frugal choices can be both cost-effective and indulgent, blending practicality with culinary joy. Read along with the original article(s) here: https://www.mrmoneymustache.com/2011/09/08/my-750-bread-making-machine-2/ Quotes to ponder: "You just throw in some flour and a few other things, and you have a great loaf of bread in just a few hours." "But in my own odd life which combines both frugality and decadence, I have found this device to be quite a worthy contributor to the family." "If you eat bread and/or pizza regularly, I can safely recommend having a peek at your local Craig's if you want to dip a toe into the breadmaking world as well." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2973: Mr. Money Mustache illustrates how a $10 secondhand bread machine revolutionized his household by saving over $750, reducing waste, and enhancing creativity in the kitchen. From making fresh bread to crafting gourmet pizza dough, he demonstrates that frugal choices can be both cost-effective and indulgent, blending practicality with culinary joy. Read along with the original article(s) here: https://www.mrmoneymustache.com/2011/09/08/my-750-bread-making-machine-2/ Quotes to ponder: "You just throw in some flour and a few other things, and you have a great loaf of bread in just a few hours." "But in my own odd life which combines both frugality and decadence, I have found this device to be quite a worthy contributor to the family." "If you eat bread and/or pizza regularly, I can safely recommend having a peek at your local Craig's if you want to dip a toe into the breadmaking world as well." Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s on my mind this morning because I have bread in the pans ready to bake. The oven is heating up as I type this. Talked Fallout 4 and bread. Still reading Sarah Painter.

We are joined this week by Charles Wekselbaum, owner and head salumeriest for Charlito's Cocina, makers of fine charcuterie. Is it salumi or salami? We'll find out, as Charles guides Peter through a tasting of three of his most popular Spanish-influenced products, and explains how he transforms fresh meat products into cured and fermented dried meats in which his goal is to evoke the full potential of flavor trapped in the meat through application of his charcuterie craft. Together, Peter and Charles explore the many parallels between the crafts of breadmaking, as well as cheese, wine, and beer making, to the art of charcuterie. In the end, the common bond is the concept of transformation. It's fascinating and delicious, so learn all about it here, in this episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Experiencing transitions can cause an array of emotions, but what happens when you experience multiple transitions at once? This week our guest gives us insight into making several life transitions at the same time, including a shift outside of the classroom!Today, Ali and JoDee sit down with Courtney Fearing. Courtney is a former teacher who currently works as a Customer Success Manager at Skilljar. Together, they'll discuss the risks associated with leaving teaching, the importance of figuring out your non-negotiables, and the challenges of exiting teaching.Connect with Courtney: InstagramLinkedInConnect with Ali and JoDee:Instagram: https://www.instagram.com/teachershiftFacebook: https://www.facebook.com/teachershiftTeacher Shift LinkedIn: https://www.linkedin.com/company/teacher-shiftAli's LinkedIn: https://www.linkedin.com/in/alisimon/JoDee's LinkedIn: https://www.linkedin.com/in/jodeescissors/Websitehttps://www.teachershiftpodcast.com/ Episode Transcriptions https://www.teachershiftpodcast.com/blog

In this podcast episode, Bruce Irving interviews Troy from Blue Square Pizza, a pizza dough expert. They discuss Troy's journey in the pizza industry, his passion for dough, and the evolution of his pizza-making process. Troy shares how he creates three different styles of pizza using one dough recipe and the importance of studying bread making in pizza making.  Chapters 00:00 Introduction and Troy's Pizza Journey 07:31 Creating Three Styles of Pizza with One Dough Recipe 11:40 The Influence of Bread Making in Pizza Making 24:00 Experimenting with Flour Blends for Pizza Dough 25:22 Matching Flour and Oven to Pizza Styles 26:14 The Flavorful Transition: From Commercial Yeast to Sourdough 34:38 Streamlining Operations with Technology: AI Ordering Systems and Inventory Management MY OTHER SOCIALS:

#56. In the latest episode of The meez Podcast, we had the pleasure of conversing with the masterful Avery Ruzicka, founder and head baker of Manresa Bread. Avery delves into the art of breadmaking, sharing her passion for milling flour in-house and the distinctive flavors it yields. She also enlightens us on the benefits of natural leavening, not just for taste but for digestion too, and offers her take on the ubiquitous all-purpose flour.But Avery's expertise doesn't end at the oven. She's a culinary entrepreneur who's mastered the delicate balance of scaling a business without compromising on quality. From the intricacies of expansion to maintaining excellence across multiple locations, Avery's journey with Manresa Bread is a testament to her dual prowess as a chef and a savvy business operator.Tune in to this insightful episode to uncover the secrets behind crafting exceptional bread and the strategies that have allowed Avery to grow her business while keeping the essence of her craft alive. Thank you, Avery, for an enlightening conversation!Where to find Avery Ruzicka: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:37) Avery's background(05:08) Organization and calendars(10:07) The benefits of milling your own flour(24:12) Avery's thoughts on all purpose flour(27:54) Surrounding yourself with people who are smarter than you(38:26) The importance of the retention of team members(41:09) The reason behind Avery and Manresa Bread's success (44:35) Delegation in owning and running a business(52:50) Other bread programs Avery favors(57:29) What Avery would do if she had unlimited resources**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

Join Chef Ced and Lisa the Foodie as we discuss Joseph Lee, a black entrepreneur that changed the bakery and hospitality industry. You will not believe why Hershey is being sued for $5 Million. Broccoli was created by man 2000 years ago. is broccoli real

Technique of the Week - Bread making

We talk about making bread

It's getting cold outside and nothing makes a house smell better than some fresh baked bread. We know it can be a bit tricky but no worries! Neil has got ya covered with some tips and tricks.

Join Ginny and Allison as we discuss our bread making journeys from commercial yeast breads to sourdough. Mentioned in this podcast: Jill Winger of The Prairie Homestead https://www.theprairiehomestead.com/ Deanna of Homestead & Chill https://homesteadandchill.com/ Bonnie Ohara of Alchemy Bread & author of Bread Baking for Beginners https://www.alchemybread.com/ Emilie Raffa of The Clever Carrot & author of Artisan Sourdough Made Simple https://www.theclevercarrot.com/ .Sourhouse Starter Jars https://sourhouse.co/products/sourhouse-starter-jars-pint-or-quart-us ***a 10% discount code for Sourhouse https://sourhouse.refr.cc/allisonl Bekka at 2nd Bite Farm! https://2ndbitefarm.eatfromfarms.com/ We hope you will like, subscribe and follow along on our homesteading journeys! You can also follow us on Instagram Our Podcast: ⁠https://www.instagram.com/figuring.out.homestead.life Ginny: ⁠ https://www.instagram.com/mrs.white_homemade_life Allison: ⁠https://www.instagram.com/mrs_ziegenvinehomestead Allison & Randy's Homestead in NY state: ⁠https://www.instagram.com/ziegenvinehomestead Look for Ginny on YouTube at @Mrs.White-HomemadeLife

The book, “A Treatise on Bread and Bread Making," by Sylvester Graham, was written in 1837.  Even though his book was written nearly 100 years ago, it is absolutely amazing how his words still ring true today. In fact, Sue Becker has often quoted from his writings in her teachings, and in today's episode, Sue reads a few excerpts, directly from his book, beginning with his preface. Get your copy of Sylvester Graham's book here, https://amzn.to/45ruHmW Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Folic acid will be added to all commercial bread-making flour in New Zealand from Monday. The food supplement has been proven to prevent neural tube defects affecting pregnant women which ends up costing the health system hundreds of thousands of dollars each year. AUT's Emeritus Professor of Nutrition, Elaine Rush, says she is not a fan of nutrient supplements, and instead wants to see a change to the food system as a whole. Rush joins us now spoke to Corin Dann.

Not much going on this week besides me spending way more time than usual baking bread and watching nerdy TV. In my defense, the baking is my wife's fault. She asked me to make bread. The nerd bit is totally on me. I started watching Star Trek: Picard. In the news, we're going to court for some really stupid reasons.Full Show Notes at https://odddadoutpodcast.com/im-a-giant-bread-making-nerd-odo-231-Support The Show-Leave Me a Voicemail ‪(516) 636-7631‬ (ODO-POD1)Join the Facebook Group Oddballs: Friends of The Odd Dad OutBuy Me A CoffeeVisit The ODO ShopTwitter @OdddadoutFacebook @OddadoutInstragram @Odddadout

Baking from scratch... We find out why the Western Environment Centre wants to teach you how to make sourdough!

In this episode, I chat with my sister about her favorite holiday, New Years.

Peter presented, and HRN recorded, his seminal exploration of bread baking as a multi-dimensional journey of self-discovery and transformation at this year's Northeast Pizza, Pasta, and Baking Expo. Hear it all in this week's episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

The second in a series of a week devoted to learning a new skill each day, based on a YouTube video. Share: Follow Liza Blue on:

Bread making is a craft that unites many cultures. We talk about bread recipes - both traditional and innovative - with the author of a new cookbook.

As we move into "Halloween Quarter" Kat and JG bring the spooky. JG tells us about a vengeful ghost from the 1940s named Carl and Kat tells us about a 16th-century vampire named Peter. It's Box468! Now with a new non-slip surface!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Invisible 6,000 Year History of Sourdough Eric Pallant For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. We will see why bread was the greatest invention of all time (not the slicer). We will meet ancient Egyptian pyramid builders, bygone Roman bakers, medieval housewives, Gold Rush miners, and historical celebrities like Plato, Pliny the Elder, and Marie Antoinette. Then we will watch bread fall into deserved disrespect at the end of the twentieth century. Commercial yeast will displace sourdough as bread's primary leavening agent, machines will replace hands as the tools of manufacture, and monetary efficiency will take the place of flavor as pale squidgy loaves march forth by the millions looking and tasting like they were made by a photocopier. Finally, we will consider the rise of a new artisanal bread culture and see how modern bakers are remaking our bread economy and repurposing our fundamental human connection with food. Bio Eric Pallant is the author of the recently released Sourdough Culture: The History of Bread Making from Ancient to Modern Bakers. He is a serious amateur baker, a two-time Fulbright Scholar, double, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College, in Meadsville, Pennsylania. He is acknowledged for his skill in weaving research narratives into compelling stories for NPR, CNN, Foreign Policy, the Gresham Lecture Series, London, bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. You can learn more about him at Eric Pallant – Author & Professor. Recorded via Zoom on July 20, 2022 www.CulinaryHistorians.org

Brendan Wong is a bread baker and budding entrepreneur of the Origin Baking Co. in Orange County, CA. Formerly a food scientist, Brendan spent his first few years after college developing packaged food products for large and small companies. In 2017, Brendan attended a professional bread course at the San Francisco Baking Institute, after which he became hooked and has devoted himself to the craft ever since. Now, he uses all his knowledge and experience in the food industry to bring some of that San Francisco flavor back to his hometown of Orange, California to share with his local community. Brendan shares about his background in food science, being able to bring that forth into his new love of baking. He explains about learning to bake bread and other baked goods in detail. He has honed his skills and currently does pop-up shops to sell his products. He goes into the building of a bakery business, from the kitchen space needed, the plans to scale up, and who his customers will be from wholesale to retail. One will be surprised at what truly goes into baking bread and croissants and the effort to bring a business to full-scale capacity.Listen to learn more about the baking industry and Brendan's experience.Video can be found on YouTube under One Interview One World.https://youtu.be/fHEbBSfsRBkIg: origin_baking_coOneinterviewoneworld.com

What is the Culture War? Should Christians engage in it or shy away from it? Will taking a stand in the culture hurt our witness? I discuss this topic with my guest, Abigail Dodds. Abigail Dodds, a graduate of Bethlehem College & Seminary, is a wife, mother of five children, and member at Bethlehem Baptist Church in Minnesota. She is the author of (A)Typical Woman and Bread of Life: Savoring the All-Satisfying Goodness of Jesus through the Art of Bread Making. She regularly contributes at Desiring God and World Opinions. Subscribe to my new YouTube Channel!

Fifty Days of Small Steps: Days 10/50 & 11/50 Following on from my accidental slow bread making, here is a podcast in four parts in which I intentionally aim to make a loaf of bread over twenty-four hours.  It's an experiment in going slowly and in small steps which turns into a bit of a ponder about product vs process, deadlines and enjoying what we're doing. 

Fifty Days of Small Steps: Day 5/50 Sometimes we're not aware of the small steps we take in our days. It's good to notice and realised the significance of them when we can. Yesterday, I unexpectedly found a small step that lead to some very slow bread making...

Why coaching is a space for you to learn a return to your true self. Your own knowing. Why my method of coaching is a process that brings you back to your soul. Your love of self, and expression, and play. When you invest time and energy into getting these skills, you know you are living your best life. Dating, sex, loving, relationship all rely on you operating as your authentic self. From your center, from your soul! Chorus by Shane Koyczan Your Call with Gina

For over 30 years, Expo has been the largest gathering of pizza professionals, enthusiasts, and all-around pizza freaks in the world and has been featured on many television shows and is an indispensable event for independent operators to secure contracts, ingredients, equipment, and (importantly) new ideas. I think of it as a “gathering of the tribe.” Every day during the Expo, over 10,000 people gather in the Las Vegas Convention Center to make deals, swap war stories, and eat great pizza (and now also other baked goods, as The Artisan Bakery Expo has been attached as part of the event). Peter (“Pete”) Lachapelle is not only the Executive Editor at Pizza Today Magazine, but is also the “overlord” of Pizza Expo. In this riveting conversation, Pete shares the anguish of canceling last year's Expo and talks about what lies ahead.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Welcome to the third season of the Troubleshooting Innovation podcast! Josh Allen, award-winning artisan baker and founder of Companion Baking in St. Louis, is redefining ways to think about artisan bread production. In this episode, Allen discusses the importance of relationships in a transactional environment, the benefits and challenges to creating products for someone else to tell their story, and more. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

This week on The B.A.R. Podcast we have on Abigail Dodds. We talk about her new book Bread of Life: Savoring the all-satisfying Goodness of Jesus through the Art of Bread Making make sure you pick up a copy! Support this podcast at — https://redcircle.com/the-b-a-r-podcast/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This episode features my new years resolutions, a quick life update about my trip to D.C and one of my Christmas gifts! Hope you enjoy, don't forget to subscribe to the podcast!

The Last Episode of 2021 & Looking forward to 20221:00 Our first Family Christmas in the South. 2:10 Shout out for our Fellowship's Christmas Message and Link here3:18 Crocheted Slippers and Link here4:00 Christmas Gift of a Bread Machine and link here4:30 Sourdough Starter Link Here5:50 Gardening Hanging Pots Link Here6:20 The Podcast Heard in 58 Countries! 7:24 A New Series announcement on Moments with Moni (A dual topic of Bread Making and the Book of Ruth based in the House of Bread being Bethlehem) 9:20 Encouragement to join a Bible reading Group and Plan for the year ahead.Guard your heart with all dilligence for out of it are the issues of life. Proverbs 4:23 Moments with Moni Blog Happy New Year! This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

We are women, how then should we live? In this episode Jenna and Lydia interview Abigail M Dodds, author of "(A)Typical Woman." Dodds shares her wisdom and delight in the Lord as she speaks about the beauty of rooting ourselves in a Scriptural understanding of womanhood. She gives perspective on what it means to be a woman and how it should shape our lives. We also discuss various stereotypes, submission, envy, and vocation. Books Mentioned (A)Typical Woman by Abigail Dodds Resurrection Sunday in the ICU by Abigail Dodds Till We Have Faces by C.S. Lewis Kristin Lavransdatter Trilogy By Sigrid Undset The Chronicles of Narnia by C.S. Lewis Sense and Sensibility by Jane Austen Pride and Prejudice by Jane Austen Mere Christianity by C.S. Lewis Men and Women in the Church by Kevin DeYoung Seeing Green by Tilly Dillehay Abigail's Podcast with Tilly Dillehay: Home Fires Personal Blog https://hopeandstay.com/hope-and-stay/ Upcoming book: Bread of Life: Savoring the All-Satisfying Goodness of Jesus through the Art of Bread Making

What role does "breaking bread" have in multiplying disciples, leaders, and churches? Actually, a lot. Things are always relational before they are organizational. In this episode we unpack why sharing the table is a huge key to the head, hearts, and hands of those that will reach Cities and accomplishing the Great Commission.

Welcome! I'm very honored to introduce you to Danielle Ellis. Danielle is an Ambassador for the Real Bread Campaign and Judge for the World Bread Awards. Today, Danielle shares how a series of influences - a childhood love of French holidays, a summer stint as an au pair, a “mad Scotsman”, and a tough pastry teacher all came together to convince Danielle to leave a decades-long career in marketing and enroll in a French school for baking. Danielle completed the 670 hour course (!!). In addition, Danielle completed many months of work experience, including an internship at a bakery that used NO electrically-powered equipment - nope, not even to mix 50lb batches of dough. Today, as an expert on baking, scaling, marketing, and running a bakery, Danielle teaches classes to both novice and professional bakers. Welcome Danielle! Listen to Danielle Now   Highlights from My Interview with Danielle Ellis What is the Real Bread Campaign and Why do we need it? The reason Danielle believes many people are "gluten intolerant" A lifechanging summer in France What Danielle teaches - not just baking, but marketing and running a bakery as well The mad Scotsman who taught Danielle to bake and the pastry chef who taught her she was doing it "all wrong" 2 weeks at a bakery in Normandy with WWOOF where Danielle learned to make bread with NO electrically-powered equipment 670 hours of professional training in France Starting and running one of the most successful food blogs in Scotland   Recipes Related to This Episode Pesto Rolls How to Contact Danielle Ellis of Severn Bites Instagram: @breadbakerdani Website: www.severnbites.com   More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking. Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.   I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here. If you're looking for a one-on-one food photography mentor, you can apply here.  

Mr. Money Mustache tells us about his 750 dollar bread making machine. Episode 1446: My 750 Dollar Bread Making Machine by Mr. Money Mustache on Smart Spending Decisions Mr. Money Mustache is a thirty-something retiree who now writes about how we can all live a frugal, yet awesome, life of leisure. He and his wife studied engineering and computer science in Canada, then worked in standard tech-industry cubicle jobs in various locations throughout the late '90s and early 2000s. Then they retired from real work way back in 2005 in order to start a family. This was achieved not through luck or amazing skill, but simply by living a lifestyle about 50% less expensive than most of their peers and investing the surplus in very boring conservative Vanguard index funds and a rental house or two. The original post is located here: https://www.mrmoneymustache.com/2011/09/08/my-750-bread-making-machine-2/ Please Rate & Review the Show! Visit Me Online at OLDPodcast.com and in The O.L.D. Facebook Group  Join the Ol' Family to get your Free Gifts and join our online community: OLDPodcast.com/group   Interested in advertising on the show? https://www.advertisecast.com/OptimalFinanceDaily Learn more about your ad choices. Visit megaphone.fm/adchoices

For thousands of years bread baking has been at the center of human culture. For this episode, Matt Lumpp shares how Covid-19 has lead him to rediscover this ancient art and dip into the world of bread making. Find Matt and his delicious creations on Instagram @matthewlumpp We would like to thank tyops for uploading our introduction song "Vivaldi Meets Hip Hop" to https://freesound.org/people/tyops/sounds/259860/ for use under a creative common license. https://creativecommons.org/licenses/by/3.0/legalcode We would also like to thank GregorQuendel for uploading our outro song "Cinematic Orchestral Action Theme" to https://freesound.org/people/GregorQuendel/sounds/482097/ for use under a creative common license. As the clip is relatively long, we only used a portion for the outro. https://creativecommons.org/licenses/by/3.0/legalcode

No Limits for Deaf Children (0:00:00) About 15% of children and teens in the United States live with hearing loss. Because of its prevalence in our communities, deaf and hearing loss awareness has increased exponentially over the past several decades. But that doesn't change the fact that school, sports, and extracurricular activities are designed for those with certain hearing abilities. And many kids with hearing loss find themselves left out resulting in lower self-esteem. Fortunately, No Limits for Deaf Children, a nonprofit organization based out of California, is helping hard-of-hearing and deaf children gain confidence and communication skills. Joining us today is their founder, Dr. Michelle Christie, to talk about their programs and the everyday experiences of deaf children.   Alzheimer's Disease (0:21:41) There are almost 50 million people worldwide suffering with Alzheimer's disease. About ten percent of that number comes from the US, with 5.5 million cases. According to the Alzheimer's Association, that number might triple in the next 30 years if we don't find a cure or method to slow down the process. With numbers like these, it's very likely you know someone with this disease or someone who is prone to it. Today, we have the Executive Director of the Utah Chapter of the Alzheimer's Association, Ronnie Daniel. He is here to tell us all about Alzheimer's disease, early signs, and research.   Bread Making at Home (0:36:33) Of all of the crazy, lazy or productive things we've done in the last two months, I personally don't think you can qualify yourself as a proper “quarantiner” if you haven't tried your hand at homemade bread. Now whether you're an experienced baker or not, we can all learn something from today's guest, Peter Reinhart. Peter is an internationally renowned expert on baking, one the most popular artisan bread teachers in the country, and current Chef on Assignment at Johnson & Wales University. And he's here to teach us everything we need to know about bread making at home.   Real Leadership (0:50:40) Have you ever been under the leadership of someone who wasn't a good leader? It's not the best experience. You may find yourself micro-managed, unappreciated, or used and abused. But I think the great thing about having bad leaders is that they teach us what not to do and inspire us to be better leaders if one day we find ourselves in a similar position. But we have to start getting ready now for when that day comes. Our next guest, Al Christy, argues that real leadership needs preparation. Al was recommended to us by his daughter-in-law who emailed us at thelisashow@byu.edu, and he joins us on the show to discuss how to be a good leader. Al has held multiple leadership responsibilities throughout his life and has helped his kids and grandkids learn leadership skills.   Thriving Through the Unexpected (1:05:40) I think many of us have hit the point where we're just living in survival mode. We're just trying to make it through one day, even one hour at a time: OK, wake up, eat, school, exercise, make dinner. Whatever your routine is these days, it probably feels like you're dragging your feet one step at a time. But I think it's time we pull ourselves out of our repetitive slump. Our next guest has some great tips for thriving, not just surviving, during this unprecedented time. Ganel-Lyn Condie is a friend of the show and motivational speaker, and we're happy to have her with us today to discuss this important topic.   National Teacher Day (1:25:27) Today is National Teacher Day, and we want to give a big shout out to our teachers, because they've had to adapt big time with schools moving online across the nation. Thankfully, many of them care a lot about their students and have responded to these changes with creativity. I'm not the only one impressed by how our teachers have managed online schooling.  A new national poll found that over eighty percent of parents approve of how their children's teachers are handling the coronavirus pandemic. So, we want to show our appreciation to our teachers, and to help us come up with some ideas to do that we have Becky Pringle with us on the show.  She's the Vice President of the National Education Association.