Podcasts about Sourdough

PJ kicks off her sourdough journey and quickly learns it’s not as simple as it looks. We ask for your tips and tricks so PJ can nail her next batch! Matty McLean and PJ Harding are New Zealand’s warmest, most unpredictable drive show - perfect for the commute, the school run or whenever you need something to laugh about on the way home! They’re live on The Hits nationwide every weekday afternoon from 3-7pm. Listen to the live show on iHeartRadio Click follow so you never miss an episode! Follow us on Instagram @thehitsdrive | Facebook @thehitsdrive See omnystudio.com/listener for privacy information.

TODAY ON THE ROBERT SCOTT BELL SHOW: Vaccine Injury Blindspot, Ryan Richardson, RNC Store, Laetrile/B17, Food System Changes, Franciscea Rheumatic Relief, Pfizer Failed Flu Data, Informed Policy Advocates, California Rights, Ancient Mummy Sourdough, George Washington's Beer and MORE! https://robertscottbell.com/vaccine-injury-blindspot-ryan-richardson-rnc-store-laetrile-b17-food-system-changes-franciscea-rheumatic-relief-pfizer-failed-flu-data-informed-policy-advocates-california-rights-ancient-mumm/ Purpose and Character The use of copyrighted material on the website is for non-commercial, educational purposes, and is intended to provide benefit to the public through information, critique, teaching, scholarship, or research. Nature of Copyrighted Material Weensure that the copyrighted material used is for supplementary and illustrative purposes and that it contributes significantly to the user's understanding of the content in a non-detrimental way to the commercial value of the original content. Amount and Substantiality Our website uses only the necessary amount of copyrighted material to achieve the intended purpose and does not substitute for the original market of the copyrighted works. Effect on Market Value The use of copyrighted material on our website does not in any way diminish or affect the market value of the original work. We believe that our use constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the U.S. Copyright Law. If you believe that any content on the website violates your copyright, please contact us providing the necessary information, and we will take appropriate action to address your concern.

French pizza maker Boris Berard of ORA 1929 Atelier Pizza in Nice, France, joins PEEL: A PMQ Pizza Podcast after earning a Top 25 finish in the Traditional American category at the International Pizza Challenge in Las Vegas. Competing against more than 700 pizza makers, Berard's fermentation-focused approach combines ancient Einkorn wheat, wild sourdough cultures and a multi-stage dough process inspired by French and Italian baking traditions. In this episode, Berard explains why he believes fermentation and digestibility are becoming increasingly important to consumers, how his background in analytics and business systems influences his approach to dough development, and what operators can learn from viewing pizza through the lens of process rather than equipment. He also discusses his plans to bring the ORA 1929 Atelier Pizza concept to the United States and create a hub dedicated to artisan sourdough and ancient-grain pizza production.

Researchers in Italy spent three months baking sourdough from yeast they pulled out of the meltwater inside a 5,300-year-old murder victim.SOURCES, LINKS, AND PRINT VERSION: https://weirddarkness.com/otzibreadLook for this podcast on Apple Podcasts, Spotify, iHeart Radio, Amazon Music, Pandora, TuneIn Radio, and other podcast apps. Get a list of free listening apps here: https://pod.link/1078714736*No AI Voices Are Used In The Narration Of This Podcast*WeirdDarkness® is a registered trademark. Copyright ©2026, Weird Darkness.#WeirdDarkness, #WeirdDarkNEWS

Yes, even as you make bread, you can do it for the glory of God! Alexis from Knead for Christ Baking Co. in Franklin, Indiana talks with Megan about the science of sourdough, what it's like to run a microbakery (or cottage bakery), and her mission of pointing others to Jesus through her work of baking bread. Follow her on Instagram at kneadforChristbakingco or Facebook at Knead for Christ Baking Company!

This week on the Cult of Conspiracy edition, we're throwing you all the way back to our catch up with the beautiful Christina from Sasquatch & Sourdough, where Bigfoot, strange lights, missing time, angelic interventions, folklore, faith, and high strangeness all somehow end up at the same kitchen table.Christina doesn't just tell weird stories for the sake of it. Her work asks the bigger question: what do these encounters actually mean? Are they warnings, messages, mysteries, spiritual moments, or evidence that the world is far stranger than we've been told?In this conversation, Cryptid Women's Society and Sasquatch & Sourdough come together for a thoughtful, curious, and very weird chat about cryptids, the supernatural, belief, Scripture, unseen worlds, and the stories people carry after something impossible has happened to them.Find Sasquatch and Sourdough right here -  Listen + Watch:https://linktr.ee/sasquatchandsourdough

Something happens when we get older, it often happens subtly and without warning… one day, without meaning to, we put down the things that once made us feel alive. This happens because we have a lack of time or a shortage of funds, we convince ourselves that other things are more deserving of our attention. Life becomes a series of tasks to complete… work, bills, caretaking, responsibilities… wash, rinse, repeat. Our bodies and souls suffer from a life lived in our minds alone. It's time to rediscover the things that we once loved. We must pull the old passions out of the drawer, dust them off, and remember what it felt like to lose oneself to time and to truly be in flow. As we stroll through the forest, take a moment to reflect on the things you've left behind, it's time to reclaim them!What am I reading?A Midnight Pastry Shop Called Hwawoldang by Lee Onhwahttps://bookshop.org/a/111301/9780063468023The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel Van der Kolkhttps://bookshop.org/a/111301/9780143127741https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?LABOUR by Paris Paloma Green Goddess Beans Ingredients:1 tsp olive oil 3 garlic cloves finely chopped or mashed to a paste2 cans of cannellini beans (14 oz cans) drained & rinsed1 bunch kale (12 oz bunch) leaves stripped & finely shredded2 cups vegetable stock 2 sprigs of fresh thyme or 1/2 tsp dried thyme1 sprig of rosemary or 1/2 tsp dried rosemary1⁄2 tsp chilli flakes or to taste1 lemon zest & juicesalt & pepper, to taste1⁄2 cup parmesan cheese3⁄4 cup Greek yogurt (or dairy-free alternative) Sourdough or ciabatta Instructions:Heat oil in a pan over medium-heat and sauté garlic.Add beans and kale and cook for 1-2 minutes to remove any liquid.Transfer half of the bean mixture and half of the stock to a blender and process until smooth.Stir thyme, rosemary, chili flakes and remaining stock through the skillet of beans.Return blended beans back to the skillet, add lemon zest and season with salt and pepper.Stir in most of the cheese and simmer on low heat for 10-15 minutesRemove from heat, mix in lemon juice and adjust seasoning. Swirl yogurt through so it is half mixed in.Top with remaining cheese, and serve with toasted bread.Green SmoothieIngredients:1 cup packed baby spinach½ cup unsweetened plain almond milk½ small very ripe banana¼ cup frozen mango chunks¼ cup frozen pineapple chunks½ tablespoon chia seedsInstructions:Combine 2 cups spinach, 1 cup almond milk, 1 banana, ½ cup frozen mango, ½ cup frozen pineapple and 1 tablespoon chia seeds in a blender; process until smooth, about 1 minute. Pour into a large glass and serve immediately.Support the show

In this solo Q&A episode, I'm diving into your most-asked questions about motherhood, homemaking, and our new farmhouse build. From figuring out how to prioritize marriage when you have little ones, to managing clutter and paper piles, to designing a kitchen that actually works for a real family—I'm sharing what's working (and what's not) in our home right now. I also cover topics like breastfeeding while pregnant, sourdough fermentation timing, pantry organization, and how we're thinking through long-term homesteading plans. If you're navigating the beautiful chaos of family life while trying to live intentionally, this episode is for you. In this episode, we cover: Navigating weddings and events while co-sleeping and breastfeeding a baby or toddler Normalizing having a great marriage with less “perfect” marriage moments in busy seasons How to have a relaxing in-home date night and why it might actually be better Kitchen and pantry flow: am I worried it will be inconvenient to keep the fridge inside the pantry? Design uncertainty and the challenge of visualizing space before living in it Listener tip: what two products every mom should have on hand for allergic reactions Fermenting water kefir safely without explosions Plans to plant fruit trees and long-term property development goals How I avoid countertop clutter and what we do with important documents to keep them from piling up Naturally weaning a toddler when I become pregnant with the next child Why I am choosing old-house charm even if it's not always the most practical or convenient Is it better to long ferment sourdough bread with a small amount of starter? Troubleshooting issues with gritty texture in bread made with freshly-milled flour How I handle going out in public with kids who are constantly getting their clothes dirty View full show notes on the blog + watch this episode on YouTube. ⁠Thank you for supporting the sponsors that make this show possible⁠! RESOURCES MENTIONED ⁠Listen to my conversation with Katie Voetberg on episode 190 of the podcast⁠ ⁠Check out my conversation with Katie & Elisha on their podcast, Now That We're a Family⁠ ⁠NTWAF episode on their recent home build⁠ Join my ⁠FREE masterclass⁠ to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my ⁠Simple Sourdough course⁠ Gain the sewing knowledge and skills every homemaker needs in my ⁠Simple Sewing series⁠ Turn your content creation dreams into a profitable business with my ⁠YouTube Success Academy⁠ Keep all my favorite sourdough recipes at your fingertips in my ⁠Daily Sourdough cookbook⁠ CONNECT Lisa Bass of Farmhouse on Boone | ⁠Blog⁠ | ⁠YouTube⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠Facebook⁠ | ⁠Pinterest⁠ Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: ⁠bit.ly/SFLquestions⁠.

In this solo Q&A episode, I'm diving into your most-asked questions about motherhood, homemaking, and our new farmhouse build. From figuring out how to prioritize marriage when you have little ones, to managing clutter and paper piles, to designing a kitchen that actually works for a real family—I'm sharing what's working (and what's not) in our home right now. I also cover topics like breastfeeding while pregnant, sourdough fermentation timing, pantry organization, and how we're thinking through long-term homesteading plans. If you're navigating the beautiful chaos of family life while trying to live intentionally, this episode is for you. In this episode, we cover: Navigating weddings and events while co-sleeping and breastfeeding a baby or toddler Normalizing having a great marriage with less “perfect” marriage moments in busy seasons How to have a relaxing in-home date night and why it might actually be better Kitchen and pantry flow: am I worried it will be inconvenient to keep the fridge inside the pantry? Design uncertainty and the challenge of visualizing space before living in it Listener tip: what two products every mom should have on hand for allergic reactions Fermenting water kefir safely without explosions Plans to plant fruit trees and long-term property development goals How I avoid countertop clutter and what we do with important documents to keep them from piling up Naturally weaning a toddler when I become pregnant with the next child Why I am choosing old-house charm even if it's not always the most practical or convenient Is it better to long ferment sourdough bread with a small amount of starter? Troubleshooting issues with gritty texture in bread made with freshly-milled flour How I handle going out in public with kids who are constantly getting their clothes dirty View full show notes on the blog + watch this episode on YouTube. ⁠Thank you for supporting the sponsors that make this show possible⁠! RESOURCES MENTIONED ⁠Listen to my conversation with Katie Voetberg on episode 190 of the podcast⁠ ⁠Check out my conversation with Katie & Elisha on their podcast, Now That We're a Family⁠ ⁠NTWAF episode on their recent home build⁠ Join my ⁠FREE masterclass⁠ to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my ⁠Simple Sourdough course⁠ Gain the sewing knowledge and skills every homemaker needs in my ⁠Simple Sewing series⁠ Turn your content creation dreams into a profitable business with my ⁠YouTube Success Academy⁠ Keep all my favorite sourdough recipes at your fingertips in my ⁠Daily Sourdough cookbook⁠ CONNECT Lisa Bass of Farmhouse on Boone | ⁠Blog⁠ | ⁠YouTube⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠Facebook⁠ | ⁠Pinterest⁠ Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: ⁠bit.ly/SFLquestions⁠. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Sourdough Impostors In Your Grocery Aisle

Is Joe going to be picking up making sour dough bread?! He keeps seeing it all the time on Instagram... See omnystudio.com/listener for privacy information.

This morning's show was our favorite one of the week so far. Joe drops a lot of food knowledge in this one & we get why people are obsessing over sourdough bread... See omnystudio.com/listener for privacy information.

Eric Dale has spent more than 21 years shaping Denver's pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver's most respected pastry chefs.Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University's Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja's signature approach to hospitality and baking.Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton.In this conversation, Eric Dale explores:The connection between fashion design and pastry artistrySourdough baking techniques and fermentationInnovation in modern pastry and dessert menusBuilding Rioja's acclaimed bread programDenver's evolving culinary sceneCreativity, hospitality, and restaurant cultureSubscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.

The traditional focaccia transformed into a sourdough multi grain version. Either way, both versions of focaccia pair well with the Italian Bread dipper. Perfect to bring to your next party! The traditional recipe: 1 1/2 cups of warm water (approximately 100 degrees)2 packages or one and 3/4 tablespoons of active dry yeast 4 cups of unbleached bread flour.    1/4 cup of olive oil  1 Tablespoon of sugar1 Tablespoon of salt1 tsp of marjoram, 1 tsp of thyme.Sourdough multi grain version1 cup of warm water 2 packages or one and 3/4 tablespoons of active dry yeast 2 cups of unbleached bread flour.  1 cup wheat flour (gold or white wheat preferred)1/2 cup of rye flour1 cup of sourdough starter 1/4 cup of olive oil  1 Tablespoon of sugar1 Tablespoon of salt1 tsp of marjoram, 1 tsp of thymeKnead, proof for one hour in mixing bowl. Shape into well sprayed cookie sheets. Proof again for 20-30 minutes. Brush with olive oil, rosemary springs and rock salt of desired. Bake 425 oven for 20 minutes or until desired color. Italian Bread Dipper:1 Cup of Extra Virgin Olive Oil-all olive oil in breads does not have to be extra virgin as you'll not be able to discern the difference for the extra cost. However, in dips always use extra virgin olive oil.1/4 cup of balsamic vinegar (can use 1/3 or 1/2 cup if preferred)2 Tablespoons of powdered garlic, 2 Tablespoons of dried basil. Options: 1/4 cup of parmesan cheese, and/or sundried tomatoes. For more information about Houseof Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.       

I met Alice last November when she taught me how to make sourdough.Alice is passionate about real food, health, sustainability and showing women that they don't have to fear food.We have a super honest chat about how you can approach real food, what we really mean when we talk about Ultra Processed Food and of course, Sourdough!

In this episode, I'm walking you through the three marketing channels I truly believe matter most for sourdough micro bakeries—and why trying to be everywhere at once is probably exhausting you more than it's helping your business grow. If social media feels overwhelming or like you're constantly posting into the void, I want this conversation to feel like a deep breath and a reset. We're talking about how to simplify your marketing, focus your energy where it actually converts, and build a system that feels sustainable instead of draining.I also share the marketing tool that has completely changed the way I run my bakery and communicate with customers week after week. We dive into why visibility alone isn't enough, the difference between followers and actual buyers, and how to create a simple marketing pipeline that works even when you're tired and covered in flour. Whether you're just starting your micro bakery or feeling spread too thin trying to keep up with every platform, this episode will help you get clear on where to focus and how to market your bakery in a way that feels practical, intentional, and burnout-proof.Resources:Join us at the Bread Winner Summit! http://carolinebower.com/breadwinnersummitJoin Project Broadcast here: https://app.projectbroadcast.com/sign-up?referral=breadwinnerGet the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

Connor reveals the mysterious Mike S fill-in. We preview what we'll discuss throughout the show, and we determine if Sourdough bread is taking over Taylor Swift's life.

If sourdough feels confusing, intimidating, or like it secretly hates you, this one's for you.We're talking starter drama, common mistakes, lazy baker shortcuts, and why your sourdough probably just needs a little patience. Sourdough expert Claire Watson joins us to tell us how she got into sourdough, explain who Linda the sourdough starter is, and hopefully demystify some of the stressful things about getting into baking this wondrous type of bread. Also yes, we discuss naming your starter…because as most of us know, that's a big thing. Hosted on Acast. See acast.com/privacy for more information.

Chef-driven cuisine. Handmade sourdough. Italian tradition. Genuine hospitality. This week on “Talk About Las Vegas With Ira,” Ira sits down with Monzú Italian Oven + Bar Chef Owner Gio Mauro for an inspiring conversation about food, family, craftsmanship, and purpose. Born in the United States, raised in Italy, and eventually returning to America, Gio Mauro shares how his international upbringing shaped his culinary identity and deep respect for food lineage. He explains the meaning behind the name “Monzú,” a historic term synon-ymous with “chef,” and why his philosophy centers around one powerful belief: “Simplicity is an art form.” In this episode, Chef Gio discusses the importance of integrity in the restaurant industry, building a business rooted in “sincere hospitality,” and serving both locals and visitors in the heart of Las Vegas. He also reveals the fascinating story behind Monzú's famous sour-dough bread — including his extensive research into traditional bread-making techniques, imported Italian yeast strains, and his commitment to honoring old-world methods. From a 100% Italian wine list to creating meaningful guest experiences, Gio Mauro shares why purpose, community, and defending the hospitality industry matter now more than ever. (Also Watch Full Podcast Video)

Man oh man do I love sourdough bread! New Hampshire has some absolutely incredible sourdough bakers and WKXL's NH Unscripted is thrilled to introduce you one of them. Gary Sessa of Sessa's Sourdough drops by the studio to give us the lowdown on how and why the Sessa's entered the market. Two years ago, they were baking and selling just 5 loaves at the end of their driveway. Today, they have a whole new industrial kitchen in their basement where they're cranking out 200 loaves of sourdough and tons of pastries every week! They sometimes bake up to 500 loaves a week!! I have a soft spot for entrepreneurs because they're dreamers and doers and they have a heckuva knack for getting things done. Check 'em out: https://tinyurl.com/nhksjjtp

Send us Fan MailHello Friends! Welcome back to your favorite Wednesday morning podcast! This time Robbie is back and better than ever, Jordan went to see Steph's show again and they both discuss some disturbing documentaries! Thanks for stopping by!Support the showEmail us @ tidbitzwiththeboyz@gmail.comTik Tok     Instagram      FacebookCheck out Robbie's YouTube Fitness journey!

Mara Ripani joins Philip Clark to discuss sourdough baking, and her new book, The Baker's Percentage - sourdough baking made easy.

On this episode of Currently Reading, Meredith and Mary are discussing: Bookish Moments: Indie Bookstore Day and adaptations exceeding expectations. Current Reads: all the great, interesting, and/or terrible stuff we've been reading lately Deep Dive: more reading therapy with Mary Before We Go: our new segment featuring something Meredith is curious about and some TBR triage for Mary. Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site). . . .   :10 - Bite Size Intro 2:02 - Currently Reading Patreon 2:10 - Watch Anitra's video HERE 2:47 - Roar by Cecelia Ahern 3:41 - Bookish Moments of the Week 4:05 - Boswell Book Company 6:15 - Project Hail Mary by Andy Weir 6:37 - The Count of Monte Cristo by Alexandre Dumas 9:19 - The Unselected Journals of Emma M. Lion by Beth Brower 9:44 - Magpie Murders by Anthony Horowitz 10:07 - Current Reads 10:13 - Howl's Moving Castle by Diana Wynne Jones (Mary) 13:37 - The Hitchhiker's Guide to the Galaxy by Douglas Adams 13:51 - Legends and Lattes by Travis Baldree 15:25 - Murder by Memory by Olivia Waite (Meredith) 21:26 - Dan in Green Gables by Rey Terciero (Mary) 21:35 - Anne of Green Gables by L.M. Montgomery 24:25 - This Cursed House by Del Sandeen (Meredith) 26:25 - Great Expectations by Charles Dickens 27:06 - Feral and Hysterical by Sadie Hartmann 28:17 - Mexican Gothic by Silvia Moreno-Garcia 29:22 - Instructions for Traveling West by Joy Sullivan (Mary) 31:44 - Comfort Me With Apples by Catherynne M. Valente 32:45 - The Bridge Kingdom by Danielle Jensen (Meredith) 35:00 - Fourth Wing by Rebecca Yarros 36:59 - Two Friends Books 38:28 - Deep Dive: Reading Therapy with Mary 40:42 - Slewfoot by Brom 43:11 - @maryoliversdrunkcousin on Instagram 43:18 - The Poetry Remedy by William Siegert 45:27 - The Popcast 45:54 - How We Live is How We Die by Pema Chodron 49:10 - Lightfall: The Girl and the Galdurian by Tim Probert 52:54 - Heartwood by Amity Gage 52:55 - The Same Bright Stars by Ethan Joella 52:57 - Wreck by Catherine Newman 52:58 - Her Many Faces by Nicci Cloke 53:00 - Spectacular Things by Beck Dorey-Stein 53:25 - Sandwich by Catherine Newman 53:36 - Before I Forget by Tory Henwood Hoen 54:02 - The Ogress and the Orphans by Kelly Barnhill 54:04 - The Girl Who Drank the Moon by Kelly Barnhill 54:59 - It's Ok That You're Not Ok by Megan Devine 55:49 - Currently Reading Substack 56:27 - The Shell Seekers by Rosamunde Pilcher 57:29 - Before We Go Meredith brings something she's curious about 57:46 - @Meredithmondayschwartz on Instagram 58:41 - The Perfect Loaf by Maurizio Leo 59:47 - Sourdough by Robin Sloan Mary tries a little TBR triage 1:00:23 - The Wolf and the Woodsman by Ava Reid   Support Us: Become a Bookish Friend | Grab Some Merch Shop Bookshop dot org | Shop Amazon Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. April's IPL is brought to us from a new to us bookstore, Book & Books in Coral Gables, Florida Love and Chili Peppers with Kaytee and Rebekah - romance lovers get their due with this special episode focused entirely on the best selling genre fiction in the business All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the behind-the-scenes insights of an independent bookseller From the Editor's Desk with Kaytee and Bunmi Ishola - a quarterly peek behind the curtain at the publishing industry The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show: Instagram | Website | Email | Threads | Substack | Youtube The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Production and Editing: Megan Phouthavong Evans Affiliate Disclosure: All affiliate links go to Bookshop unless otherwise noted. Shopping here helps keep the lights on and benefits indie bookstores. Thanks for your support!

Send us Fan MailThe Sourdough Rebirth: Pandemic Starters & Peanut Butter Dreams!

I love it when a conversation feels like it's been years in the making. This one really has!Today's guest is someone who has quietly, faithfully shaped the way I think about food for a long time—my friend Wardee Harmon from Traditional Cooking School.And if you've ever felt like the world of “healthy eating” is a swirl of contradictions…one expert says this, another says that…you are not alone. (Honestly, it can make your head spin before you even get dinner on the table.)Wardee has this rare gift of bringing clarity to all that noise.Her Eat God's Way plan isn't just another list of rules or trendy swaps. It's a grounded, thoughtful look at the foods humans were designed to eat, paired with traditional methods that real families have used for generations. Things like soaking, fermenting, sourdough…not because they're fancy, but because they work.And I've seen firsthand how she teaches. She doesn't overwhelm. She connects the dots.She makes it feel doable, even if you're starting from “we eat cereal for dinner sometimes and I'm just trying to survive.”I also love that her perspective is rooted in faith, but she holds it with such grace. If that resonates with you, you're going to feel right at home. And if it's new or not quite your thing, there's still so much practical wisdom here to take and run with.Wardee is also one of our incredible leaders for #LifeSkillsNow! This year she is teaching a delicious gluten-free Blueberry Oat Cake.So whether you're curious about traditional foods, wondering if sourdough is worth the hype, or just hoping to feel a little more grounded in what you feed your family…You're in the right place.Resources We Mention for Eating God's WayGet the Eat God's Way booksCheck out Wardee's book Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen) – Amazon, Bookshop.orgHealing eczema naturallyHealth benefits of sourdoughSee all the Traditional Cooking School coursesDon't miss #LifeSkillsNow Season 5! Register now.  Shop Truly Free household cleaners and more at https://raisinghealthyfamilies.com/trulyfree!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

This week on the Brews & Cruise Podcast, we welcome back a returning guest for the THIRD time—after a previous episode and even a trivia battle appearance.We dive into what dad life is really like, from the chaos to the best moments, and how becoming a parent changes everything. We also talk about hosting trivia nights at Two Fathoms Brewing—including some of the wildest moments and most competitive teams.On top of that, we get into how a passion for sourdough turned into a growing business, what it takes to make great bread, and the challenges of turning a hobby into something bigger.And of course, we couldn't skip Minnesota sports—breaking down the excitement around the Minnesota Timberwolvesand Minnesota Wild playoff runs.Real conversations, good laughs, and a little bit of everything—just how we like it.

This week, I'm joined by Ganel-Lyn Condie: author, speaker, and, as you'll hear, self-proclaimed sourdough novice turned minister. We dive into the unique ministry she's developed through sharing homemade sourdough bread, and how something as simple as a loaf can be a conduit for connection, kindness, and even healing. Have you ever tried to turn a hobby or struggle into a way to bless others? Ganel-Lyn shares candidly about her own failures, triumphs, and the people who showed up just when she needed a "Sue" herself.But the real magic of this conversation is about more than bread. We talk about the quiet seasons of life—those stretches when our roles, routines, and identities seem to shift beneath our feet. What does it look like to listen for promptings, act on them (especially when they're unexpected or uncomfortable), and trust God with the outcomes? Whether your thing is chocolate cake, sourdough, or just lending a listening ear, Ganel-Lyn reminds us that small offerings and moments of ministering have big ripple effects.So as you listen, think about what you might have to offer—however ordinary or unfinished it feels right now. Who do you know that needs a little "sourdough ministry"? Who needs a text, a cake, or just a listening friend? Let's make space for the quiet miracles that show up when we dare to reach out.Please share this episode with someone who needs to hear it. You can email me at ken@chocolatecakebytes.com and follow me at https://www.facebook.com/ChocolateCakeByteshttps://www.instagram.com/chocolatecakebytes/Check out my new podcast: The Unstuck Career podcast athttps://kenwilliamscoaching.com/listen

Rye vs sourdough, which is healthier?From a heart health, blood sugar, and digestion stand point, Sandra and Rob weigh the pros and cons of using each type of bread.Episodes mentioned, include:Ep 194. Reap The Health Benefits of Sourdough https://youtu.be/Fvieoa6J38Y?si=DrirxRtyO8pbsMeCEp 109. Healthy Cornbread Recipeshttps://youtu.be/SWJBfnjidPY?si=W1heV-x9Wv9E-DefEp. 140. Easy Ways to Add Fibrehttps://youtu.be/3ywLwGcrMU8?si=4rlsqmJMlZUb0YmLNutrition Nuggets 155. Is Fiber Maxxing Healthy?https://youtu.be/kRymLP79U9k?si=QnqCS25vktTXfKYVEp 143. Fibre and Protein Meal Ideashttps://youtu.be/AkLL2t8ITdA?si=UxIc0tApTpZ0d22YEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ on our website for weekly updates and other fun info. You can also visit our social media pages. We're on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

In this episode, I'm diving into one of the most common frustrations I hear from sourdough micro bakery owners—feeling like your marketing just isn't working and that you're not being seen. If you've ever sat down to post and then talked yourself out of it because it didn't feel “good enough” or “new enough,” you are not alone. I walk through what's actually happening in those moments and why it's not a creativity problem at all. Instead, it's about how we're approaching consistency and the pressure we put on ourselves to be clever, original, and perfect every single time we show up online.We talk about what really moves the needle in a local micro bakery business—simple, repeatable visibility that builds trust over time. I share a practical, sustainable approach to marketing that fits into real life, not one that requires constant reinvention. From understanding how customers actually consume your content to creating a simple weekly rhythm you can stick to, this episode will help you step out of overthinking and into a marketing flow that feels doable, effective, and aligned with the kind of business you're trying to build.Resources:Join us at the Bread Winner Summit! http://carolinebower.com/breadwinnersummitGet the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

Stocks and Sourdough Starters on Pesach

We had a much needed catch-up session in this episode! Hope you feel like you're hanging out with us on a Facetime, besties!! We recapped our weekend trips, chatted about Coachella, giggled about our awful, I mean, *AWESOME* taste in movies/music, and talked about our favorite topic: being moms! Let us know if you liked this chit chat episode! If so, we'll sprinkle more of these types of convos in :) Stay connected with us on Instagram and Youtube:⁠⁠⁠⁠⁠⁠Podcast Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Clancy's Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gabie's Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Clancy's Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gabie's Instagram⁠⁠⁠⁠⁠⁠⁠

In this episode, I'm talking about something that almost every sourdough micro bakery owner runs into at some point—bottlenecks. Those moments where everything seems to be moving along and then suddenly… everything slows down, stacks up, and you feel like you're constantly trying to catch up. If your bakery has been feeling harder than it should, there's likely a bottleneck somewhere in your process. I walk you through the three most common places these show up—production, decision-making, and order intake—and help you start noticing where your time and energy are getting stuck.We also talk about how to actually fix a bottleneck without overhauling your entire business. Because the answer isn't working more hours—it's making your time work better for you. I share a simple way to audit your workflow, the key questions to ask yourself, and how to choose just one area to improve so your business can start to feel lighter, smoother, and more sustainable. This episode is all about helping you move out of that constant “catching up” feeling and into a rhythm that supports both your business and your life.Resources:Join us at the Bread Winner Summit! http://carolinebower.com/breadwinnersummitGet the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

00:00 Three Day Weekends and Little Rascals2:00 Brunch Timeframe6:33 Survivor (Get used to it)9:50 Titus's Run Club Disaster17:15 FEED the Sourdough, KNEED the Sourdough, LOVE the Sourdough21:02 Theological Conversations About Sin29:18 Titus's Beef with Pickleball34:49 Trudi's Blood, Toenails, and Celebrity Lookalike39:32 BYEEEDon't forget to LIKE and SUBSCRIBEFOLLOW US on INSTAGRAM https://www.instagram.com/wedabblepodcast/ Check out Trudi's blog at https://myawkwardlittlecorner.com/ 

On this episode of Bounced From The Roadhouse:Special Guests in 4B:Midwest Goodbye Wrong Survival Tips Sourdough Road ClosureStupid CriminalPeletonLeAnn Rimes TMJBJ's an Athlete Flag FootballKid Rock ApacheQuestions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

Lisa Knox Nervig, a three-year survivor of pancreatic cancer, is using sourdough baking as a therapeutic activity to manage stress. Nervig, who is the sister of former WISH-TV anchor Debby Knox, began the hobby during a harsh winter at her home in Chicago.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Two Parents & A Podcast, we're talking parent friends (because there really is something so nice about having people in the exact same season of life as you), and how we're starting to think through postpartum planning for baby #2 (think family visits, meal prep, time off, etc. and all the little logistics we probably should have done by now but… SECOND BABY!).  We also get into our Easter weekend plans, the surprisingly effective tip helping us wean Tate off the pacifier, and whether “Where's Jessica?!” is actually the toddler tantrum hack of the century (HAVE YOU GUYS HEARD OF THIS?!).  Plus, Harrison recaps his HYROX race strategy, we debate whether sharing your fitness goals out loud is motivating or mildly embarrassing, and recap Tate's Mommy & Me Dance + Tea (which was extremely cute, obviously, and for SUCH a good cause). Then we get into a little sourdough update, Bicker of the Week on when it's acceptable to drop out of a group trip, and our latest TV thoughts on Paradise (THANK YOU GUYS FOR THE REC!). LOVE YOU GUYS! Timestamps:  00:00:00 Welcome back to Two Parents & A Podcast! 00:04:50 Is saying “please” and “thank you” ALWAYS necessary? 00:15:20 How we're prepping for baby #2's arrival 00:16:05 Our Easter weekend plans 00:19:20 The #1 thing helping us wean Tate off the pacifier 00:26:58 Does “Where's Jessica?” actually stop toddler tantrums? 00:27:50 Harrison's HYROX strategy 00:37:22 Should you share your fitness goals out loud? 00:39:27 Mommy & Me Dance + Tea recap 00:43:43 What are the best extracurriculars for toddlers? 00:45:48 Sourdough update 00:53:35 Making friends in the same season of life 00:59:47 Bicker of the Week: When is it acceptable to drop out of a group trip? 01:02:22 We started watching PARADISE! 01:06:53 LOVE YOU GUYS!  #twoparentsandapod -------------------------------------------------------------- Thank you to our sponsors this week: *Hero Bread: Hero Bread is offering 10% off your order. Go to https://www.hero.co and use code TWOPARENTS at checkout. *Bobbie: If you want to feed with confidence too, head to https://www.hibobbie.com for the formula trusted by 700,000+ parents. *Fora: Become a Fora Advisor today at https://www.ForaTravel.com/TWOPARENTS *Little Spoon: Give them meals + snacks that are actually right for where kids are developmentally—balanced, intentional and made to support real growth. Go to https://www.littlespoon.com/TWOPARENTS and enter code TWOPARENTS for 30% off your first order. *GOODLES: Pick up GOODLES on your next shopping trip… it's available nationwide at Target and Walmart, plus many other major grocery stores and retailers -------------------------------------------------------------- Listen to the pod on YouTube/Spotify/Apple: https://www.youtube.com/@twoparentsandapod https://open.spotify.com/show/7BxuZnHmNzOX9MdnzyU4bD?si=5e715ebaf9014fac https://podcasts.apple.com/us/podcast/two-parents-a-podcast/id1737442386 -------------------------------------------------------------- Follow Two Parents & A Podcast: Instagram | https://www.instagram.com/twoparentsandapod TikTok | https://www.tiktok.com/@twoparentsandapod Follow Alex Bennett: Instagram | https://www.instagram.com/justalexbennett TikTok | https://www.tiktok.com/@justalexbennett Follow Harrison Fugman: Instagram | https://www.instagram.com/harrisonfugman TikTok | https://www.tiktok.com/@harrisonfugman -------------------------------------------------------------- Powered by: Just Media House – https://www.justmediahouse.com/ -------------------------------------------------------------- Learn more about your ad choices. Visit megaphone.fm/adchoices

#jasonbakery #capetown #storytimepodcast #podcast In Episode 114 of Storytime, Joshua sits down with Jason Lilley, founder of Jason Bakery, one of South Africa's most iconic food destinations and a must-visit for both locals and international visitors.Jason opens up about his lifelong love for food, discovering his gift for baking, and the journey that led him to build one of the country's most respected bakery brands. From working on five-star cruise liners around the world to refining his craft in high-pressure kitchens, he shares how discipline, curiosity, and obsession with quality shaped his path.The conversation dives into overcoming adversity, navigating the realities of running a food business through South Africa's pandemic years, and why consistency matters more than hype in hospitality.Jason also reveals what truly makes the perfect croissant, the science behind exceptional sourdough, what separates a great kitchen from an average one, and the standards required to build a brand people queue for daily.This episode is powered by Knox Hydrate — proudly South African and founded by Dricus du Plessis. Zero sugar, zero caffeine, and loaded with BCAAs for clean hydration and recovery. For more information visit - https://knoxhydrate.com/TabletPOS, your leading mobile point of sale for the hospitality and retail industries within South Africa. Serving the best restaurants in South Africa. For more information visit - https://tabletpos.co.za/

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we're moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that's 9 a.m. Europeans, we see you, too.* 6:20 — Amy's sourdough report: The Miche: Amy's been baking her way through the King Arthur Big Book of Bread, and this week's loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David's food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo's) for his five-cheese lasagna bianca, with handmade noodles rolled to setting 6 or 7 — so thin you can see through them. (Marcella Hazan once wrote him to say that's exactly how it should be done.) He also confesses to eating an entire five-pound Coca-Cola brisket over the course of several days. No regrets.* 10:45 — The L. Reuteri Yogurt Rabbit Hole: Amy has gotten into making homemade yogurt using Lactobacillus reuteri, a culture promoted by Dr. William Davis (Wheat Belly) for its alleged gut-health and serotonin-boosting effects. The evidence: her sister-in-law went from tightly wound to noticeably chill. It's made with half-and-half and is genuinely delicious. Amy's verdict: she may have a delightful personality again.* 15:30 — ADHD confessions: David opens up about struggling to function without The One around — 269 unpublished posts sitting in his website backend, four photos from a shoot last June never uploaded, six holiday videos still in draft. Amy relates: She says she's somewhere on the spectrum, and got into a fight with Scott when she started raking leaves at 1 p.m. for a 2 p.m. departure. (She was ready by 2:05, for the record.) Audience members chimed in to share their own experiences.* 22:10 — Books We Love: Morning Baker by Roxana Jullapat: David shares his excitement about this upcoming baking book (drops April 7th), packed with gorgeous recipes from the author of Mother Grains. Donuts, French toast, and beautiful photography — this one earned a “must have the physical copy.”* 24:46 — Amy's Pick: A Kitchen on Goose Cove by Devin Finigan: Amy recommends this forthcoming cookbook from the chef of Aragosta restaurant in Maine, arriving later in April. The restaurant sits at the edge of an enchanted-forest cove overlooking the bay — and the food is just as stunning.* 27:18 — Amy's current read: Le Road Trip by Vivian Swift: A beautifully illustrated chronicle of a honeymoon road trip through France, with sections on Bordeaux's food and wine scene. Swift is an illustrator and writer, and Amy is captivated by the humanity of the hand-drawn work — especially in an AI-saturated moment.* 29:56 — Dorie's Anytime Cakes and the illustrated cookbook debate: David and Amy discuss the reactions to Dorie's latest book, which uses a photorealistic illustration style. Beautiful graphic design, but some readers found it less effective than photographs. The conversation leads to a broader point: in the age of AI perfection, people are gravitating toward the human, the imperfect, the messy, and real.* 33:20 — Product Spotlight: The Rose Levy Beranbaum Reduction Spatula: David finally retrieved it from the kitchen. It's a ThermoWorks product from her Signature Series — a long spatula with raised measurement markings so you can track a sauce as it reduces right in the pan, no pouring into a measuring cup required. You can also use it to check viscosity. David has been trying to show it on the show for three weeks. Worth every penny.* 35:46 — Also worth having: Lucinda Scala Quinn's Spurtles: Amy sings the praises of her spurtles — a cross between a spoon and a spatula, available in solid and slotted versions. Great for flipping pancakes, stirring risotto, and pretty much everything else. A quiet classic.* 37:09 — Food News: The 100-Year Oyster Promise Fulfilled: Wintzell's Oyster House in Mobile, Alabama, had a long-standing promotion: free oysters to any man 80 years old, accompanied by his father. In early 2026, 99-year-old James Rush finally walked in with his 80-year-old son Jimmy to claim it. This is the first time in nearly 100 years the promotion has been fulfilled.* 39:13 — The World's Best Cheese: The World Championship Cheese Contest recently crowned the Beemster Royaal Grand Cru — a 12-month-aged Gouda made by a cheesemaker with a Royal Warrant from the Netherlands — as best in show. The cows graze on seagrass near the ocean; the resulting milk delivers butterscotch and toasted almond notes. It is available at specialty cheese shops in the U.S.* 41:03 — Amy's personal favorite: Abbaye de Belloc: A butterscotch-nutty, alpine-style cheese from the Pyrénées in the Comté family, made by affineur Mons and sold at Formaggio Kitchen in Cambridge (which has an in-store aging cave and an online shop).* 43:07 — A love letter to Queijo Serra da Estrela: David raves about Portugal's greatest cheese — an oozy, thistle-rennet sheep's milk cheese from the Serra da Estrela mountains. He recalls a peak life moment at Quinta do Crasto in the Douro, when a nearly empty wheel arrived at the table, spaghetti swirled in the gooey inside with just black pepper. Nearly impossible to find properly aged in the U.S.* 48:35 — So long, and see you Wednesday at noon: Thank you for joining us. The Prosecco is gone, Amy is laughing, and we'll see you next Wednesday at 12 noon Eastern.Products We Love* Rose Levy Beranbaum's Reduction Spatula (ThermoWorks Signature Series) — A long spatula with raised measurement markings for tracking sauce reductions right in the pan. Also useful for checking viscosity. An absolute game-changer for anyone who reduces stocks, sauces, or caramels.* Lucinda Scala Quinn's Spurtles — A cross between a spoon and a spatula, available in solid and slotted versions. Great for stirring, flipping, and doing basically everything at the stove.Books and Publications* Morning Baker by Roxana Jullapat — A baking book dropping April 7th, from the author of Mother Grains* A Kitchen on Goose Cove by Devin Finigan — From the chef of Aragosta restaurant in Maine; coming May 19, 2026.* Le Road Trip by Vivian Swift — Illustrated travel memoir covering a honeymoon journey through France* Dorie's Anytime Cakes by Dorie Greenspan — Out now; photo-realistic illustration style sparked a lively debate* Wheat Belly by Dr. William Davis — The classic tome on eliminating wheat from your diet and whyRecipes* Sourdough Miche (French whole-grain sourdough)* Porridge Bread* L. Reuteri Yogurt (made with half-and-half)* Lasagna Bianca with Five Cheeses (with handmade pasta)* Coca-Cola Brisket* Pastéis de Nata (Portuguese Custard Tarts)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Leite's Culinaria | Instagram | Pinterest | Facebook | YouTubeChow,David This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

On this episode of Bounced From The Roadhouse:Special Guests in 4B:National Cocktail Day, Cheesesteak Day, Chocolate Covered Raisin DaySpeed-Friending Sour Dough PlumberRoasts - Kevin Hart 20 Year Fashion CycleVogue vs Dogue Summer In The Spring Baseball Weekend - Weather talkTikTok Mental HealthThat's a Great Question3 and 10 Tattoos Spontanious Worst Bank Robber Ever Home Alone Assault Questions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

SEASON: 6 EPISODE: 19 Episode Overview:Welcome back to Becoming Preferred, the podcast where we talk to the business professionals who are preferred in the markets they serve. Today, we are diving into the intersection of high-stakes strategy and operational discipline.Our guest today is a literal 'Top 10' leader. Sarah Jeanneault is the VP of Marketing at ProcedureFlow and a veteran of the fintech and technology worlds. With over 20 years of experience—including leading multi-billion dollar asset growth and successfully exiting two fintech ventures—Sarah knows exactly what it takes to scale a business without losing the customer experience.But here is why you need to listen closely today: Sarah is an expert at solving the 'knowledge gap.' In an era where everyone is chasing AI, Sarah advocates for a 'knowledge-first' strategy. She helps organizations in the most complex, regulated industries—like finance and healthcare—turn messy, unstructured data into visual, repeatable success.Whether you're an entrepreneur looking to build an exit-ready engine or a professional aiming to stay relevant in the age of AI, this episode is your blueprint. Join me for my conversation with Sarah Jenneault.Guest Bio: Sarah Jenneault is a seasoned executive leader with over two decades of experience driving scalable growth platforms and operating models within highly regulated industries, such as finance and healthcare. She has partnered closely with leadership to align go-to-market strategies, technology, and customer operations, directly supporting multi-billion-dollar AUM growth. A former educator with a Master's in Education, Sarah uniquely applies teaching skills to change management, helping organizations navigate the "creative constraints" of regulation to move from being a commodity to a preferred brand.Throughout her career, Sarah has overseen end-to-end commercial operations, building cross-functional teams and managing multi-million-dollar budgets to scale efficiently without sacrificing customer experience. Her approach centers on building "durable operating systems" and integrated growth engines that connect data, digital modernization, and customer insights. Having successfully exited two fintech ventures, she emphasizes that structured knowledge is an essential "operational layer" that significantly increases enterprise value during an acquisition.Currently, Sarah focuses on helping organizations move toward a "knowledge-first" AI strategy to overcome the hurdles of unstructured data. At ProcedureFlow, she advocates for converting complex, text-heavy processes into easy-to-follow visual guides, which allows companies to onboard new hires in days rather than months. By treating internal knowledge management like the essential "backbone" of a company, Sarah helps businesses achieve optimal, repeatable outcomes and sustained revenue growth.Resource Links:Website: https://procedureflow.com/Product Link: https://procedureflow.com/industries/contact-centerInsight Gold Timestamps:04:08 It's our job as leaders to facilitate that conversation in a room07:26 We want our B2B customers to be set up for success08:25 Everybody thinks right now that AI is going to solve everything10:23 I'm very pro AI, there's a lot of really great success stories out there13:10 Think about, what do you really want AI to do for you15:04 We naturally read in an F pattern18:25 You have multiple generations of people working in organizations who all have organized their information in very different ways22:43 Every entrepreneur should be working with the idea that you want to exit25:39 I do love sourdough and also, I am a little obsessed with just making it better and better31:00 Wherever you are in your journey, it's okay33:54 It's not something I ever realized I really needed, but it is making such a critical difference34:52 If we move too fast, too hard, AI starts hallucinating, it starts making things upConnect Socially:LinkedIn: https://www.linkedin.com/in/iam-sarah-potter/?originalSubdomain=caLinkedIn Business: https://www.linkedin.com/company/procedureflow/Facebook: https://www.facebook.com/procedureflowYouTube: https://www.youtube.com/channel/UCUXqqLeUImuk3jJ9tKc3nzwEmail: sarah.jeanneault@procedureflow.comSponsors: Rainmaker LeadGen Platform Demo: https://calendar.summit-learning.com/widget/booking/JKItVP7WErmCBjU2cCIxRainmaker Digital Solutions: https://www.rainmakerdigitalsolutions.com/

Join Midon as she speaks with Jessica Nelson, a homeschooling mom of three, about her late third-trimester switch to homebirth. Jessica shares her thought process, preparations, and a few fun rabbit trails into chickens, sourdough, and home life along the way.

Send a textThis Week We Need 2 Talk The Rooster, DTF, Sourdough bread, Drive to Survive, Paradise, Drops of God, Shrinking, The Pitt, Sunny Nights, Virgin River, Scarpetta, Love Story, Mormon Wives and SO MUCH MORE 

This week's episode was an absolute feast of topics, starting with everything from managing those tricky dietary habits to the inspiring financial savvy of our younger generations. We got a fun glimpse into the world of tech with the arrival of a brand-new electric rotary cutter, which is basically the Tesla of fabric tools—talk about a great investment! The chat even spun off into celebrity news, with a hilarious detour to discuss Barry Manilow's pop chart comeback and the impressive young Max Couture. Of course, no great conversation is complete without a debate over sourdough bread bowls and the perfect dipped ice cream cone. Seriously, it was a smorgasbord of updates, covering everything but the kitchen sink!But it wasn't all fun and games; we also dove into some serious projects and major life updates that keep us busy outside the sewing room. There was a big discussion about guild life, including the future program for 2027 and the exciting "Quilt of Welcome" project making its way around the UK, which celebrates language and inclusion. Rochelle has a full to-do list, which includes prepping for a separate library fundraiser program in Kimberling City and coordinating a fabric-cutting marathon with Mike in Nebraska. On a personal note, the group shared some supportive vibes for family health updates and is keeping a close eye on travel advisories for Leslie's upcoming trip to Paris. Plus, it's maintenance time, with a reminder to drain that Laura Star iron canister monthly for optimal performance. So many great things in the works—get ready to tune in for all the details!Send a textFollow Leslie on Instagram at @leslie_quilts and Rochelle at @doughnutwarrior

Daf Yomi Menachos 54Episode 2253Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.54a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/#dafyomi #talmud00:00 Intro 02:45 Adding leavening agent to a chametz minchah18:58 Adding water to a minchas chotei25:27 When a shiur changes over time01:01:21 Conclusion

Ganel-Lyn Condie is a popular speaker, author, and mental health advocate. With insight shaped by faith, lived experience, and cultural awareness, she brings both compassion and clarity to the question many leaders and members are asking: How do we help people feel seen, known, and loved—especially those on the margins? In this episode, Ganel-Lyn discusses her new book, Sourdough and the Savior, which explores the parallels between the process of making sourdough bread and the teachings of Jesus Christ. The conversation emphasizes the importance of ministering, community building, and personal growth through shared experiences. Links Sourdough and the Savior Watch the video and share your thoughts in the Zion Lab community Transcript available with the video in the Zion Lab community Key Insights Sourdough as a Metaphor: Ganel-Lyn uses sourdough baking as a metaphor for understanding the characteristics of the Savior, illustrating how personal struggles can lead to spiritual growth. Ministering through Connection: The act of sharing sourdough has become a means of ministering to others, fostering connections, and creating opportunities for healing and conversation. Building Community: Ganel-Lyn emphasizes the need for community in the church, particularly for those who may feel isolated. She shares her experience of hosting informal gatherings to create a space for connection without the pressure of formal church events. Vulnerability in Leadership: By sharing her own feelings of loneliness and identity struggles, Ganel-Lyn encourages leaders to be open and vulnerable, which can help others feel seen and understood. Diversity in Gifts: The discussion highlights that everyone has unique gifts to share, and these contributions, no matter how small, can significantly impact the community and help build Zion. Leadership Applications Encouraging Informal Gatherings: Leaders can create opportunities for members to connect outside of formal church settings, fostering a sense of belonging and community. Modeling Vulnerability: By being open about their own challenges, leaders can create an environment where others feel safe to share their struggles, leading to deeper connections and support. Recognizing Individual Contributions: Leaders should encourage members to share their unique talents and experiences, reinforcing the idea that every contribution is valuable in building a strong, diverse community. Highlights 00:03:02 – Ganel-Lyn’s Journey to Writing 00:06:29 – The Struggles of Sourdough 00:10:18 – The Role of Ministering 00:11:03 – Building Zion Through Community 00:13:04 – Sharing Talents and Gifts 00:15:08 – The Impact of Sourdough 00:16:49 – The Importance of Connection 00:20:50 – Navigating Loneliness 00:24:01 – Creating Inclusive Gatherings 00:27:21 – The Essence of Community 00:30:20 – The Role of Church Leaders 00:34:25 – The Importance of Vulnerability The award-winning Leading Saints Podcast is one of the top independent Latter-day Saints podcasts as part of nonprofit Leading Saints’ mission to help Latter-day Saints be better prepared to lead. Find Leadership Tools, Courses, and Community for Latter-day Saint leaders in the Zion Lab community. Learn more and listen to any of the past episodes for free at LeadingSaints.org. Past guests include Emily Belle Freeman, David Butler, Hank Smith, John Bytheway, Reyna and Elena Aburto, Liz Wiseman, Stephen M. R. Covey, Benjamin Hardy, Elder Alvin F. Meredith III, Julie Beck, Brad Wilcox, Jody Moore, Tony Overbay, John H. Groberg, Elaine Dalton, Tad R. Callister, Lynn G. Robbins, J. Devn Cornish, Bonnie Oscarson, Dennis B. Neuenschwander, Kirby Heyborne, Taysom Hill, Coaches Jennifer Rockwood and Brandon Doman, Anthony Sweat, John Hilton III, Barbara Morgan Gardner, Blair Hodges, Whitney Johnson, Ryan Gottfredson, Greg McKeown, Ganel-Lyn Condie, Michael Goodman, Wendy Ulrich, Richard Ostler, and many more in over 800 episodes. Discover podcasts, articles, virtual conferences, and live events related to callings such as the bishopric, Relief Society, elders quorum, Primary, youth leadership, stake leadership, ward mission, ward council, young adults, ministering, and teaching.

Concert etiquette? Outfit attire? After a fan wore a different country singers' shirt to Blake Shelton's- Anna and Raven discussed their thoughts on this controversial topic.  Anna's daughter, Dakota, suggested they watch a movie from the 80's... Indiana Jones. The main reason being, she saw the ride and disneyland and the music makes her happy! Anna and Raven play a fun musical game.  Has a piece of clothing or body accessory ever come to bite you from the back? Anna discusses claw clip safety and how driving with one can be very dangerous. Anna and Raven discuss more wardrobe malfunctions and accidents.  Trending today is IMMORTALS. The expirement that may have 3 risk-takers test if they really can live forever. Who's it going to be? An actor, an athlete? An artist? The mullet is back, thanks to the US men's hockey team... Is it really a Mullet though. They're calling it Lettuce now. As Anna explained it “Party in the back, but not like it used to be”  ITS COOKIE TIME! These Girl Scouts are all on a mission and need YOU to help them out, in a very delicious way! If you'd like to support a troop, check out our @AnnaandRaven story for their links! It's Dough-ver. Anna and her daughter Hayden, have officially quit trying to make sourdough bread. “The Fate of Dough-phelia” has been dumped in the garbage. What was the last thing you quit? Rich and Lorraine have a 22-year-old daughter that lives at home with them. She has seemingly falling into the wrong crowd. Dad believes he should pull their daughter aside and have a conversation with her about the path she is going down, and that she needs to let go of these toxic friends and find new ones. Mom says he has no right to do that. She is 22 now and can make her own decisions. She needs to learn these lessons on her own sometimes whether he likes it or not. Mary has a chance to win $2300! All he has to do is answer more pop culture questions than Raven in Can't Beat Raven!  

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