Podcasts about Sourdough

In this episode, Dr. David Jockers dives into the science of sourdough bread and its impact on blood sugar and digestion. Learn how the fermentation process reduces gluten, making it easier on your gut and improving overall health. Dr. Jockers also shares the benefits of postbiotics found in sourdough and their role in stabilizing blood sugar levels.   You'll discover why sourdough bread has a lower glycemic impact compared to traditional bread, making it a better option for managing blood sugar. Dr. Jockers explains how this bread can help with digestion by stimulating stomach acid and bile, improving the absorption of nutrients.   While sourdough bread is not gluten-free, it offers a significant reduction in gluten content, making it a healthier alternative for many. For those with chronic inflammatory conditions or gluten sensitivities, Dr. Jockers advises moderation, but for the healthy individual, sourdough can be a delicious and beneficial addition to your diet.     In This Episode:  00:00 Understanding Gluten and Zonulin 00:26 Introduction to Sourdough Bread 02:44 The Truth About Sourdough Bread 09:02 Health Benefits of Sourdough Bread 11:12 Considerations for Autoimmune Conditions 13:18 Conclusion and Final Thoughts   Struggling with stress, low energy, or poor sleep? Magnesium Breakthrough is designed to help calm your mind, enhance focus, and improve sleep quality with all seven forms of magnesium. Take advantage of an exclusive offer by visiting bioptimizers.com/jockers and using the promo code Jockers at checkout to save 10%. Don't forget to subscribe for even more discounts and free gifts with your monthly supply! If you're serious about reducing your toxic load, I highly recommend upgrading to the P600 ceramic cookware. It's 100% free from Teflon, PFAS, and plastic coatings, ensuring a non-toxic cooking experience. Right now, you can get it for 50% off, plus an extra 20% off with the code SAFE20 at checkout! Don't miss this limited-time offer—head to chefsfoundry.com/jockers to claim your discount today!     “Sourdough's fermentation process lowers gluten significantly, making it easier on the gut.”  ~ Dr. Jockers     Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio     Resources: Use code JOCKERS at bioptimizers.com/jockers to save 10% Use code Safe20 at chefsfoundry.com/jockers     Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

Dawn shares the deets from Taylor Swift's appearance on her man's podcast. And she's a sourdough nerd just like Bradley. The Dirt Alert has the latest on YouTube's new use of AI. The blinds are full of hot gossip about Ashton Kutcher and Mila Kunis.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Do you know what’s really in your supplements… or your sourdough? In today’s episode of The Nutrition Couch, Susie and Leanne dive into four hot-button nutrition topics making waves right now — from vitamin overload to supermarket marketing tricks. Here’s what we cover:

SummaryIn this episode of the Johnson City Living Podcast, host Colin Johnson speaks with Don and Tiffiny Hurley about their journey from the Rogue Valley in Oregon to Johnson City, Tennessee. They discuss their love for the community, the transition from the mortgage industry to baking sourdough bread, and the growth of their business, Stella Sourdough. The conversation covers the intricacies of sourdough baking, the importance of community support, and their aspirations for the future, including potential expansion and new product development.TakeawaysThe supportive community in Johnson City is a major draw.Don and Tiffiny transitioned from the mortgage industry to baking.Sourdough starter is a living culture that requires care.Stella Sourdough produces around 2200 loaves per month.The couple emphasizes the importance of quality ingredients.Community connections have been vital for their business growth.They are exploring new product ideas based on customer feedback.The couple aims to open a brick-and-mortar location in the future.They prioritize customer satisfaction and product quality.Baking has become a passion for them, despite initial hesitations.

On this episode of the Meatgistics Podcast, we kick things off with some taste-testing — sourdough pancakes and skinless snack sticks are on the menu. Then, the crew plays a round of “AI or Real?” to see if they can spot fake animal footage. We dive into some wild food news, from maggot-based meat to a presidential ban on broccoli, and wrap it up with a discussion about the latest in cow-cloned meat.

Matthew Jones is the founder of Bread Ahead bakery. On this episode, Matthew shares his remarkable journey from sleeping on bakery floors to building a global brand that's reshaping how people experience and understand artisan baking.• Growing up in 1970s Britain surrounded by makers and creators despite the "dire" food scene• Leaving school at 15 to pursue chef training through a Youth Training Scheme• Working under Sir Terence Conran and learning from his visionary approach to restaurants• Transitioning from chef to baker with the founding of Flower Power City Bakery in 1999• Losing his first bakery business and hitting personal rock bottom due to alcohol addiction• Finding sobriety and rebuilding his life through baking in 2010• Starting Bread Ahead with just a market stall at Borough Market• Creating a revolutionary bakery concept that combines retail with baking education• Expanding internationally with 11 bakeries across the Middle East• Evolving as a leader and finding joy in seeing young professionals succeed• Maintaining focus through exercise, creative pursuits, and staying busy with varied activitiesSupport the show

As heard on the WSJM Morning Show, learn about the latest economic development happenings in our community from Cornerstone Alliance. They are a leading economic development organization dedicated to fostering growth and prosperity in Michigan’s Great Southwest. For more information on Cornerstone Alliance, please visit https://www.GoMichigan.com. See omnystudio.com/listener for privacy information.

Can you keep eating dairy or sourdough bread during breast cancer recovery—or do they need to go? In this episode, I walk you through the confusing world of food myths and metabolic health, exploring: The difference between A1 and A2 dairy What the research says about dairy and cancer risk Whether sourdough bread is truly blood sugar–friendly How gluten impacts gut health (and what zonulin has to do with it) And the truth behind the “toast your bread to reduce carbs” trend   Whether you love yogurt or can't part with crusty sourdough, you'll leave this episode with clarity—not guilt.

Rebekah Coste hosts a discussion with Michelle Hanna, a St. Louis mom, sourdough baker and events director in this latest episode of the Moms of the Lou podcast. Michelle shares her challenges of moving during the pandemic, closing her event planning business, and adapting to life in St. Louis. She highlights the differences in family-friendly activities and the importance of community. Michelle also discusses her passion for baking sourdough, launching her business Love Wildly Co. and balancing motherhood, work, and personal life. Upcoming St. Louis Moms events include Hanging with Heroes in August - don't forget to sign up here!Michelle Hanna and her family began an exciting new chapter in Missouri in 2020. Before their move, Michelle co-owned an event planning company in California with her best friend, where she gained over seven years of expertise in event planning and design. From managing private celebrations to large-scale events, she has honed her skills in creating meaningful and impactful experiences. Her passion lies in fostering connections, supporting local businesses, and crafting memorable gatherings. She's thrilled to bring her creative vision and organizational expertise to St. Louis Mom events, ensuring they are seamless, inspiring, and fun for the community! When Michelle isn't planning events, she treasures her role as a stay-at-home mom and loves adventuring with her two little boys. Recently, she's embraced the art of sourdough baking and finds immense joy in experimenting with recipes. Exploring St. Louis's vibrant food scene, supporting women-owned businesses, and connecting with other moms are among her favorite activities. You can follow Michelle Hanna on Instagram.We hope you enjoyed this podcast episode! To learn more about Moms of the Lou you can go to stlouismom.com or follow us on Instagram and Facebook. You can listen to the podcast on Apple Podcast and Spotify. And don't forget to rate and review so more people can tune in! This episode was produced by the St. Louis Mom. It was recorded and edited by Half Coast Studios in St. Louis, Missouri. Music composed by Trina Harger.

In this episode of The Bread Winner Podcast, I'm diving into one of my favorite topics—how to improve your products without falling into the trap of perfectionism. If you've ever held back from launching something new because it didn't feel “perfect,” or if you've caught yourself making endless tweaks after one single comment, this conversation is going to bring so much clarity (and relief). I share my simple “test, tweak, repeat” framework that helps you confidently improve your products while still moving forward in your sourdough microbakery business.You'll hear how I collect honest feedback, what types of changes are actually worth making, and how to avoid overthinking every loaf or cookie that comes out of your oven. I also talk about how to stop second-guessing and start trusting your process—because consistency builds trust, and that's what keeps customers coming back. Whether you're testing new flavors or refining your existing staples, this episode will help you stay focused, strategic, and grounded in what's really working.Resources: Join my email newsletter here: https://carolinebower.myflodesk.com/newsletter Join the Inner Circle Waitlist here: https://carolinebower.myflodesk.com/innercirclewaitlistJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

Doug Keck joins us to honor the birthday of Fr. Benedict Groeschel and Mo Guernon tells the story of the short papacy of John Paul I.

LEAVE US A VOICEMAIL OR MESSAGE: 347-450-0723 00:00 - Intro 02:34 - Taylor Talk 01:12:12 - Pop Culture Catch Up 01:25:07 - Voicemails/DMs 01:56:29 - TSITP Breakdown SUPPORT THE SHOW: PINK WHITNEY: Take Your Shot with Pink Whitney OUR MERCH: https://store.barstoolsports.com/collections/taylor-watch FOLLOW TAYLOR WATCH: Instagram: @taylor.watch Tik Tok: @taylor.watch FOLLOW US: Instagram: @gia.mariano Tik Tok: @gia.mariano Instagram: @kelly.keegs Tik Tok: @kellykeegs

In this episode of The Bread Winner Podcast, we're diving into one of my favorite ways to bring clarity, ease, and identity to your sourdough microbakery—your signature product. If you've ever wondered how to stand out in a crowded market, simplify your menu, or create momentum with your customers, this conversation is for you. I'm sharing what a signature product really is, why it matters more than you think, and how to either identify the one you already have—or create it from scratch in a way that aligns with your brand, your capacity, and your personal joy.We'll walk through how to find your signature product using data, customer feedback, and your own preferences, and how to make it the anchor of your menu without getting bored. I'll also talk about promoting your signature item in a way that builds buzz without burnout—and why it doesn't have to be fancy or complex to be unforgettable. If you've ever struggled to decide what to focus on or want your bakery to feel more you, this episode will bring the clarity and inspiration you've been craving.Resources: Join my email newsletter here: https://carolinebower.myflodesk.com/newsletter Join the Inner Circle Waitlist here: https://carolinebower.myflodesk.com/innercirclewaitlistJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

Bread is more than food. In this episode, we dive into the fascinating world of bread: how it has nourished bodies and souls for thousands of years and why the simple act of baking and breaking bread together still matters today. Find out how Sourdough is symbolic of the Divine Feminine. Whether you're a baker, a foodie, or simply someone who loves the smell of fresh bread, this episode will leave you inspired — and maybe a little hungry! Watch the video version in the wholeness library. Explore The Wholeness Library App FREE! Apple: https://apps.apple.com/us/app/wholeness-library/id1545002697 ⁠ Android: https://play.google.com/store/apps/details?id=com.thewholenessnetwork.thewholenessnetwork On the web https://www.thewholenessnetwork.com/⁠ Follow us ⁠https://www.instagram.com/thewholenessnetwork/⁠ ⁠https://www.facebook.com/thewholenessnetwork⁠ Leave us a message! tel:646-883-3350 Information is intended for entertainment only Learn more about your ad choices. Visit megaphone.fm/adchoices

Doug Keck joins us to honor the birthday of Fr. Benedict Groeschel and Mo Guernon tells the story of the short papacy of John Paul I.

On The BIG Show today, we discuss how to dispose of tech devices safely, keeping your sourdough starter safe during the holidays and the latest celebrity weddings! Connect with us on Instagram: @kiss92fm @Glennn @angeliqueteo Producers: @shalinisusan97 @snailgirl2000See omnystudio.com/listener for privacy information.

In this episode of The Bread Winner Podcast, we're digging into one of those questions that comes up so often for sourdough bakers: Should you use organic ingredients? I know it can feel overwhelming, so today I'm breaking it down in an honest, practical way. We'll talk about why this question matters, how to clarify your own values, and how to make sourcing decisions that truly fit your bakery right now.I'll also share tips on prioritizing high-impact swaps (like flour and dairy), weighing your profit margins, and communicating your choices clearly with customers. Your ingredient sourcing is part of your brand story, and you have permission to let it evolve as your business grows. If you want to be real and intentional while building trust with your customers, this episode is for you.Join the Inner Circle Waitlist here: https://carolinebower.myflodesk.com/innercirclewaitlistJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

Libbie Brown wanted a way to make an income and raise her daughter at home, so she created a sourdough business. She now sells a variety of sourdough products from scones to cinnamon rolls. Article: https://www.byui.edu/radio/local-news/young-mom-creates-sourdough-side-hustle

Dr. Don and Professor Ben talk about the risks of making pancakes from old sourdough leftovers. Fedica text: Dr. Don - not risky

From laundry bottlenecks to housing market realities, I'm diving into your current  questions in the midst of our busy build season. I'm sharing why we skip chore charts and budgets, how I fix sticky whole grain dough, and what postpartum has typically looked like for me. I also talk through common questions about our debt-free journey of homeownership, why two washers wouldn't help our laundry system, and how we're handling homeschool without a dedicated schoolroom. Plus, my go-to sourdough recipes this summer that keep us well-fed without keeping me in the kitchen all day! In this episode, we cover: Living in the fullness of a busy season and what it feels like to build a house while pregnant with baby nine Chore charts and budgets? Not in this house— why intuitive, all-hands-on-deck rhythms work better for our family Sticky sourdough solved: why flour weight and rest time make all the difference especially with freshly-milled grains Postpartum struggles that I haven't walked through myself but hold compassion for Debt-free build questions and why I'm quieter these days about the specifics An honest look at our journey through the housing market over the years and what younger families are really up against Many of you suggested this, but here is why two washers/dryers wouldn't solve our real laundry bottleneck Why we are not adding a designated homeschool room to our new build as a large homeschooling family Summer sourdough lineup to make our days easier— bagels, half whole grain loaf, and hamburger buns on repeat 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 Freshly Milled Grains Course  Modern Homesteading Conference Replays 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.

Have you ever thought about how your pickup experience shapes your customers' perception of your bakery? In this episode, I'm walking you through why your pickup process matters just as much as your product—and how you can make small, thoughtful changes that turn casual buyers into loyal fans.Whether you're handing off sourdough from your front porch or your trunk, I'm sharing practical tips to help you streamline the logistics, eliminate confusion, and add those extra touches that leave your customers feeling seen and valued—without overwhelming yourself on bake day.Join the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

If you've ever felt overwhelmed by conflicting food advice, this episode is for you! Join me as I dive into the world of nutrition with Dr. Sarah Berry, a Zoe nutritionist and leading expert in personalised metabolism and nutrition science. In this episode, we debunk common food myths - from the controversies surrounding seed oils and carbs to the new wellness trends taking the internet by storm. Dr. Berry explains why nutrition is not a one-size-fits-all approach and offers practical tips to improve your health through small dietary shifts. Plus, we discuss how misconceptions about food can lead to stress and anxiety. Tune in to get clarity on healthy eating and walk away with actionable advice to transform your diet and well-being. Don't forget to like, follow, and subscribe for more insightful episodes! So tell me in the comments, did we change your mind?

Skip the banter ~ 00:06:20 (give or take 30 seconds depending on ads) Sourdough cookie recipe After losing two husbands in five years, Stacey Castor was seen by many as unlucky. Grief-stricken. Strong. But when her daughter was rushed to the hospital after a supposed suicide attempt, police started questioning the tragedies that seemed to follow Stacey everywhere. And once they dug into the past, they found a pattern no one wanted to believe. Support us and become a Patron! Over 100 bonus episodes: https://www.patreon.com/crimeandcoffeecouple Our Amazon Shop (stuff we like that we share on the show): https://www.amazon.com/shop/crimeandcoffee2 All our links (YouTube, Instagram, TikTok, Merch, etc): https://linktr.ee/crimeandcoffee Facebook Group to discuss episodes: www.facebook.com/groups/crimeandcoffeecouplepodcast/ References available at https://www.crimeandcoffeecouple.com a few days after this podcast airs. Case Suggestions Form: https://forms.gle/RQbthyDvd98SGpVq8 Remember to subscribe to our podcast in your favorite podcast player. Do it before you forget! If you're listening on Spotify please leave us a 5-star review, and leave a comment on today's episode! If you're on an iPhone, review us on Apple Podcasts please! Scroll to the bottom of the page and hit the stars ;) Ma and Pa appreciate you more than you know. Reminder: Support us and become a Patron! Over 100 bonus episodes: https://www.patreon.com/crimeandcoffeecouple Podcast Intro and Outro music: Seductress Dubstep or TrippinCoffee by Audionautix http://audionautix.com Creative Commons Music by Jason Shaw on Audionautix.com

Garrett McPerry fell down the sourdough rabbit hole about eight years ago, started selling loaves at his local farmers market and, fueled by the public's enthusiastic response, just kept drilling deeper until, two years ago, when he and his wife Lauren opened a brick and mortar bakery cafe called Tommy & Atticus, where the lines are often around the block, the sandwiches sell out by 1:30, and then the pizzas fly out of the oven and are gone by 3 PM. To hear how they got that name, how he finally gave up his day job as an accountant and went all in, and everything else about their phenomenal success story, join me in this lively conversation with Garrett McPerry of Tommy & Atticus.Also, to see the entire menu, go to their website at https://www.tommyandatticus.com/  Their journey has been a wild and crazy ride and one that will inspire you all.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Private chef Hercules Noble is the man behind the 'Will it Sourdough' series where he takes a random dish and sees if he can transform it into a loaf of sourdough. Think tiramisu, carbonara, or earl grey tea flavoured loaves. He shares his sourdough secrets with Paddy Gower and Mihi Forbes.

June was a big month around here—both in terms of revenue and lessons learned. With just three bake days, I broke my market sales record and tried out some key process changes, including switching all of my inclusion loaves to minis (spoiler: they flew off the table). I'm also giving you an honest look at the behind-the-scenes work that doesn't always make it to Instagram—including what nearly pushed me to burnout.In this episode, I'm sharing what worked, what didn't, and what I'm shifting as I head into July. Whether you're managing summer baking, adjusting your product lineup, or dreaming of your own storefront, you'll walk away with practical insights to apply to your own bakery business.Links to things you might like! Find links to all of my sourdough microbakery favorites including the dough bins I mentioned, packaging, pans, and more in my Amazon Storefrom! www.carolinebower.com/amazonJoin The Bread Winner Inner Circle Waitlist: www.carolinebower.com/innercirclewaitlistDownload 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! Follow me on Instagram (@carolinebower_sourdough) for more microbakery tips! https://www.instagram.com/carolinebower_sourdough

Dr. Don and Professor Ben talk about the risks from sourdough bread with fruit inclusions at a farmer's market from a home processor in NY. Dr. Don - not risky

Fun cameo from Scott the Sourdough Pro00:00 Introduction to the Video Podcast02:57 Beauty Standards and Personal Choices05:57 Reality TV Dynamics and Character Analysis08:54 Social Media Influence and Content Creation11:55 Holiday Traditions and Cultural Commentary14:53 Personal Relationships and Co-Parenting17:57 Reality Show Production and Authenticity20:42 Language and Communication in Reality TV22:33 Conclusion and Reflections on the Episode23:21 Demi's Reality Show Potential26:04 The Dynamics of Reality TV Relationships29:03 Baking and Gender Roles32:23 TradWife Culture and Its Misconceptions36:46 The Complexity of Relationships in Reality TV44:17 Rehabilitation and Reality TV Dynamics44:53 Baking Competitions and Friendships46:54 Sourdough and Social Dynamics47:52 Relationships and Community Support49:46 Rumors and Relationship Challenges51:51 Navigating Personal Struggles54:46 Baking Showdown and Personal Stakes58:40 Confrontations and Emotional Vulnerability01:00:42 Cultural Expectations and Personal Identity01:05:33 Reflections and Future Expectations

In this episode of The Bread Winner Podcast, I'm diving into five practical, low-pressure ways to grow your microbakery business—without relying on social media. If you've ever felt overwhelmed by the scroll or unsure how to keep up with the algorithm game, this one's for you. I'll walk you through strategies I've used in my own bakery to build a thriving, loyal customer base that doesn't depend on likes, shares, or stories. Whether you still use social media occasionally or want to ditch it altogether, this episode will help you grow in a way that truly fits your life.Resources: Get 50% off of your first month of Project Broadcast: https://app.projectbroadcast.com/sign-up?referral=breadwinnerJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

If SEO makes your eyes glaze over, you're not alone. But here's the truth—if you're running a sourdough microbakery, especially from home, local SEO can be one of the simplest and most effective tools for helping your community find you. In this episode, I'm breaking it all down in a way that feels doable, not overwhelming. I'm sharing the exact steps I've researched and implemented to help make it easier for people searching phrases like “sourdough near me” or “local bread pickup” actually find your business—without needing a full website or hours of tech know-how.Together, we walk through six practical SEO strategies you can start using today, whether you're baking for porch pickup or prepping for a local market. From claiming your Google Business Profile to optimizing your Instagram bio with local keywords, these tips will help boost your visibility online and connect you with the people who are already searching for exactly what you offer. This episode is all about keeping things simple, clear, and sustainable—so you can keep growing without burning out.Resources: Join my email list here: https://carolinebower.myflodesk.com/newsletterJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

In this episode, we sat down with Maurizio Leo of The Perfect Loaf.  Maurizio shares the inception of his wildly popular blog and dives into several advanced sourdough topics. Tune in to hear straight from the sourdough legend himself regarding his baking rhythms, starter maintenance, preferred hydration levels, and so much more.Find Maurizio:Instagram // @maurizioWebsite // ThePerfectLoaf.comBook // The Perfect LoafFind Homegrown:Instagram // @homegrown_education, @lizhaselmayer, @joeyhaselmayerWebsite // homegrowneducation.org

In this episode Corey and Christine sit down to recap the previous 4 episodes from the grain series to reflect on everything they have learned. They share their honest thoughts on each conversation, unpack the spiritual symbolism of bread in the bible, and talk about how these insights have shaped their own experiences in the kitchen and their faith. If you've ever wondered how ancient wisdom meets daily nourishment, this is the wrap-up you won't want to miss!    Support the Show We love partnering with brands that align with our ancestral values and aid in nourishing our listeners and their families. When you shop through the affiliate links below, using our codes, you help keep Modern Ancestral Mamas going — at no extra cost to you. Thank you for supporting the show!   Masienda | MAM10 for 10% off | We love their tortilla starter kit!  Seatopia | ANCESTRALMAMA for 10% off | Christine loves their Sashimi Date Night box Corey's Cookbooks | MAM15 for 15% off | Automatic downloads of three different cookbooks   Previous Episodes Mentioned: How to Choose the Best Bread Grain Revival: Fresh Milling, Grain Mills, and the Unsifted Mission with Sarah and Kiera Keeping Starters Strong: Sourdough and Freshly Milled Flour with Courtney Queen The Healing Powers of Freshly Milled Grains with Sue Becker  Alcohol, Acidity, & Ancient Grains: Rethinking Bread with Anthropologist Bill Schindler    Connect with Christine and Corey: @fornutrientssake | https://www.instagram.com/fornutrientssake/  @nourishthelittles | https://www.instagram.com/nourishthelittles/  @modernancestralmamas | https://www.instagram.com/modernancestralmamas/ YouTube | https://www.youtube.com/@ModernAncestralMamas7 

In this Episode Robin and author of 'The Handcrafted Life of Dick Proenneke' Monroe Robinson and  take a seat at his Redwood cabin to chat all things wilderness living in Alaska: The relentless nature of maintaining a homestead and your gear in such a harsh environment, building a greater connection with nature and the sometimes tragic consequences that come with it. A big thankyou again to Monroe for sharing his time today. You can hear more of Monroe's personal story in EP43.You can also find Monroe's fantastic book - 'The Handcrafted Life of Dick Proenneke' at Lost Art Press.If you'd like to get hold of a signed copy, you can shoot an email to monroe@mcn.org with the title: The Handcrafted Life of Dick Proenneke.-----------------Subscribe to this podcast so you're always up to date. Even better - share us with a friend who loves the outdoors.Follow Robin & The Wild Dispatch on Instagram, TikTok, YouTube and Facebook...

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey's personal and professional journey. Most days, you'll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she's on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love. Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it's been a joy to watch this cookbook come to life. Things We Mention In This Episode: Appetite to Travel The Gluten-free Sourdough Cookbook by Kasey Lobb Join the waitlist for the next cohort of Cookbooks on KDP  

Dr. Bill Schindler discuss how ancestral tools shaped our diet and digestive evolution. Crush your Workouts and stay hydrated with the  Creatine + Electrolyte Combo by MYOXCIENCE: https://bit.ly/electrolyte-stix *Save with code podcast at checkout Time Stamps: 04:45 Ancestral dietary past built us. 07:00 Ancestral tools focused on food. 10:15 Tools changed our diet. 13:30 Blood, organs, and fat are more nutrient dense and bioavailable than anything else. 15:30 Agriculture and industrial revolution brought negative diet impacts. 17:00 Blue zones: eat few vegetables and eat meat daily. 27:30 Original food processing was to make food safe, nutrient dense, and bioavailable. 31:20 Being a fully nourished human is complicated. 33:12 Every plant has a toxin. 37:00 Ripe fruit attracts a consumer to spread seeds. 41:45 Unprocessed maize/corn can promote disease and death. 50:00 All grains, nuts, seeds, and legumes should be processed. 51:01 Sourdough fermentation should be used with grains/wheat.

Have you noticed how everyone seems obsessed with sourdough bread lately? Well, my wife and I have been experimenting with sourdough baking for a couple of years now, and in this episode, I'm breaking down the real story behind sourdough. Is it truly healthier, or is that just hype? I'll walk you through why sourdough might digest easier, how it impacts nutrient absorption, and what types of flour you should (and shouldn't!) use. Plus, I'll share our personal experiences, what works for us and how much sourdough is really too much.  Tune in to discover if sourdough deserves a spot in your diet or if it's best left for occasional indulgences. Learn more: Why Pizza Is Unhealthy (And How to Make It Healthier): https://michaelkummer.com/why-pizza-is-unhealthy/ Pros & Cons of Animal-Based Diet (And Why I Switched From Paleo): https://michaelkummer.com/animal-based-diet/ 91: How to Know If Food Is Good for You!: https://www.primalshiftpodcast.com/91-how-to-know-if-food-is-good-for-you/ Thank you to this episode's sponsor, OneSkin! OneSkin's lineup of topical skin health products leverage the power of the company's proprietary OS-01 peptide to remove dead skin cells, improve collagen production, increase skin hydration and more.  Check out my before and after photos in my OneSkin review: https://michaelkummer.com/health/oneskin-review/  Get 15% off with my discount code MKUMMER: https://michaelkummer.com/go/oneskinshop  In this episode: 00:00 - Intro 00:52 - What makes sourdough different from bread 01:27 - Why sourdough might be easier to digest 04:00 - The truth: you don't need bread 04:48 - How much sourdough we actually eat 05:43 - Best flour choices for sourdough 07:57 - Getting started with sourdough at home 09:31 - Our personal experience with sourdough 10:48 - Common misconceptions about sourdough 12:25 - Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #SourdoughBread #HealthyLifestyle #AnimalBasedDiet  

Just back from the 2024 National Restaurant Association Show in Chicago, Bruce shares every must-know insight for pizza shop owners. From game-changing ovens to underrated tools and marketing mistakes, this Q&A-style episode is packed with value. If you missed the show, don't worry—we've got you covered. Hear what's trending, what's worth investing in, and how to make expos like this truly worth your time. Brought to you by Fiero Group and hosted on the Smart Pizza Marketing channel.

Are you enjoying this? Are you not? Tell us what to do more of, and what you'd like to hear less of. The Reykjavík Grapevine's Iceland Roundup brings you the top news with a healthy dash of local views. In this episode, Grapevine publisher Jón Trausti Sigurðarson is joined by Heimildin editor Aðalsteinn Kjartansson, and Grapevine friend and contributor Sindri Eldon to roundup the stories making headlines in recent weeks. On the docket this week are: ✨We discuss an upcoming storm warning for the whole island. Iceland is expecting strong winds with near freezing temperatures and snow expected in the north and east of the island.✨ We discuss the parking fees in and around popular tourist locations in Iceland, also known as the habit of charging people for nothing. ✨ From June 1, 2025 swimming pools in Reykjavík will be open until 22:00 in the evenings until August 31, adding a welcome hour to the hot tub soaking of the many pool fans of Reykjavík. The pools had historically been open until 22:00, but those hours were cut by the city in April 2024 in order to save money. Since it is estimated that the extra hour will cost the city just 7 million ISK, keeping the pools open for the extra hour for a whole year would cost 28 million ISK. A puny amount of money in a city of almost 150.000 inhabitants.✨ On the last day of May a concert was held at Laugardalshöll stadium to commemorate a 14 year anniversary of a popular radio show called FM95BLÖ. The show, which featured numerous popular pop artists including Jóhanna Guðrún of Eurovision fame, Prettyboytjokkó, Birnir and Herra Hnetusmjör, to name a few. Around 10.000 people showed up, and due to a mixture of overcrowding and organisational failures, numerous people had to seek medical help, though nobody is reported to have been badly injured.✨A protest took place in Austurvöllur in front of Iceland's parliament this Saturday. “We are not racists” said the organizer of the protest, Sigfús Aðalsteinsson. We discuss.✨An Icelander in his early 40s was stopped by the police in the last week of May while driving in Akureyri. A breathalyser test indicated that the man was under the influence of alcohol, yet the man claimed to have never drunk alcohol in his life. After an argument with the police officer who conducted the breathalyser test, the man was allowed to rinse his mouth of the sourdough sandwich he had been consuming. The subsequent test showed that he had not been drinking and according to the driver this annoyed the police officer somewhat. This is news to most - if not all - lovers of a good sourdough sandwich, who have until now remai------------------------------------------------------------------------------------------SHOW SUPPORTSupport the Grapevine's reporting by becoming a member of our High Five Club: https://steadyhq.com/en/rvkgrapevine/You can also support the Grapevine by shopping in our online store: https://shop.grapevine.is------------------------------------------------------------------------------------------ This is a Reykjavík Grapevine podcast.The Reykjavík Grapevine is a free alternative magazine in English published 18 times per year, biweekly during the spring and summer, and monthly during the autumn and winter. The magazine covers everything Iceland-related, with a special focus culture, music, food and travel. The Reykjavík Grapevine's goal is to serve as a trustworthy and reliable source of information for those living in Iceland, visiting Iceland or interested in Iceland. Thanks to our dedicated readership and excellent distribution network, the Reykjavík Grapevine is Iceland's most read English-language publication. You may not agree with what we write or publish, but at least it's not sponsored content.www.grapevine.is

Put on your aprons and head to the starting line with the humble, hearty, and sometimes hilariously unpredictable world of sourdough. Now, I know what you're thinking. Sourdough? Really? Haven't we seen enough mason jars of bubbling starter and loaves scored like fine artwork to last us a lifetime? Probably – and to be honest, mine never turn out that artistic. But stick with me, because we're not going to talk about sourdough like it's the next big foodie trend. We're going to talk about it like it's an old friend who's been sitting on the back porch swing waiting for us to come home and settle in for a visit.Sourdough Starter RecipeSend us a textSupport the showThe Farm Wife (website)Let's Visit! (email)Amazon Shop PageGreat Products by The Farm Wife:The Simple Life WorkbookSimple Life Home Finance BundleThe Art of HomemakingFind other helpful Simple Life Products in The Farm Wife ShopDo you want to learn more about living a simple life? Then a great place to start is with the books in my Simple Life Series! Living a Simple Life on the Farm (my story) The Search for a Simple Life How to Cook a Possum: Yesterday's Skills & Frugal Tips for a Simple Life (don't worry – this isn't a cookbook!)Faith & a Simple Life

Amanda Linne, the Culinary Education Coordinator, talks about the affordable and approachable cooking classes happening this summer at Family Wellness. Jun 3 - Sourdough 1015:30 pm - 7:30 pmJun 10 - Summer Salads5:30 pm - 7:30 pmJul 8 - Vegetable Sides5:30 pm - 7:30 pmAug 19 - Pasta Making5:30 pm - 7:30 pmSee omnystudio.com/listener for privacy information.

Summer in a microbakery brings all kinds of changes—both in customer behavior and in our own capacity. In this episode, I'm walking you through the shifts I'm making in my business as we enter the slower, hotter months. From streamlining my product offerings to prepping freezer-friendly items like muffins and cinnamon rolls, I'm sharing practical ways to protect your energy, honor your season, and stay profitable—even if you're baking less. I also touch on the mindset shift that helped me see summer slowdown not as a threat, but as a gift: a chance to slow down on purpose and adjust with clarity.I talk through what I'm cutting back on, what I'm doubling down on (hello, sandwich bread and focaccia), and how I'm keeping my bake days strategic, flexible, and light. Whether you're looking to simplify your schedule, try summer workshops, or reduce overwhelm without losing income, this episode is full of ideas to help you work smarter and more sustainably. If you've been wondering how to navigate the summer season without burnout, this conversation will give you the clarity and encouragement you need to move forward with intention.Resources: Enrollment The Bread Winner Inner Circle is opening again on May 29! It'll fill fast! Join the waitlist to be the first to know when it opens! www.carolinebower.com/innercirclewaitlistJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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!

In this episode of Modern Ancestral Mamas, we chat with Courtney Queen, the sourdough baker and real food educator behind Butter for All. If you've ever wondered how to keep your sourdough starter thriving, how to make fresh milled flour work in your favorite recipes, or how to incorporate sourdough baking into your homeschool rhythm, this episode is for you. Courtney brings both precision and passion to the ancestral baking world. Whether you're a seasoned baker or just getting started, you'll come away inspired and better equipped to nourish your family with real, fermented bread.   We are so grateful to our sponsors!  Baja Gold Salt Use code MAM10 for 10% off at checkout | https://bajagoldsaltco.com/  Corey's Cookbooks | MAM15 for 15% off | Automatic downloads of three different cookbooks   Support the Show We love partnering with brands that align with our ancestral values and aid in nourishing our listeners and their families. When you shop through the affiliate links below, using our codes, you help keep Modern Ancestral Mamas going — at no extra cost to you. Thank you for supporting the show!   Masienda | MAM10 for 10% off | We love their tortilla starter kit!  Seatopia | ANCESTRALMAMA for 10% off | Christine loves their Sashimi Date Night box Farrow | ANCESTRALMAMAS for 10% off | We love their FaceFood product!    Books Mentioned: Nourishing Traditions   Recipes Mentioned: Sourdough Chocolate Chip Cookie Sourdough Pie Crust Cranberry Apple Duck Liver Pate   Previous Episodes Mentioned: How to Choose the Best: Flour Edition   Connect with Courtney: Butter for All Website Butter for All Facebook Butter for All Instagram Butter for All YouTube Butter for All Pinterest Butter for All Bonfire Butter for All X   Connect with Christine and Corey: @fornutrientssake | https://www.instagram.com/fornutrientssake/  @nourishthelittles | https://www.instagram.com/nourishthelittles/  @modernancestralmamas | https://www.instagram.com/modernancestralmamas/ YouTube | https://www.youtube.com/@ModernAncestralMamas7 

Bradley shares details from his Sourdough 101 workshop at Ronald McDonald House over the weekend with myTalkers. Stormer's Dirt AlertRula patients typically pay $15 per session when using insurance. Connect with quality therapists and mental health experts who specialize in you at https://www.rula.com/abd #rulapodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textNew survey shows what moms consider to be the worst Mothers Day gifts, and the one thing they actually loveSingle men change their sheets only 4 times a year?? Vic thinks its less. ICYDK: Did you know fruit stickers are edible?! Sourdough bread updateSTFU of the week: People who overhype the NFL schedule release & people who cheat at golf tournaments (bonus one)#WednesdayWisdom - Baby daddy being respectful or crossing the line?Update on a cool event happening & MORETRIVIA: The avg mom forgets this 4x a week. What is it?Find Vic: @vicdradioFind the pod:@ilysayitbackpod

In this solo episode, I'm sharing a big family update—we're expecting baby number nine! I'm also chatting about where we're at with our custom farmhouse build (hint: it's going slower than I hoped), how we're navigating delays, and what I've learned through the process. I'm answering your questions on everything from large family rhythms to sourdough baking with freshly milled grains, co-sleeping routines, dairy goats vs. cows, and more. Whether you're in the thick of little years, planning a future homestead, or just love chatting all things motherhood and homemaking, I think you'll enjoy this one. In this episode, we cover: Big announcement: we're expecting baby #9 later this summer! Why we won't be in the new farmhouse before the baby arrives Unexpected delays and decisions in building from raw land Why I'm learning to appreciate the slower pace of this build The vision behind our forever home (inspired by my parents' setup) Our Sunday family rhythm: large family gathering, casual food, outdoor country life Switching a sourdough starter to freshly milled flour without a complicated transition Our experience with dairy goats (and why we ultimately stuck with cows for milk) My must-have babywearing favorites for every stage—from newborn snuggles to toddler back carries How I navigate my evening routine with a co-sleeping baby (and what changes around 6 months) Late-night snacks I love—nourishing ideas that feel indulgent but skip the junk Thoughts on prenatals vs. whole food nutrition during pregnancy—and how I approach supplements Tips for getting soft, well-risen sourdough bread with freshly milled flour Troubleshooting sandwich bread made with whole grains: rising issues, sour flavor, and more Sourdough baking without an oven? My go-to stovetop recipes for bread-like alternatives How we're managing indoor pets with a big family and young children Reflections on motherhood through different seasons—how the hardest years eventually feel softer Designing a new farmhouse: blending modern function with vintage character (and why I'm saying yes to closets!) 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 Check out my friend Ashley's slow and intentional home build I share more details about my current pregnancy in this recent announcement video Take a look at the recent design refresh to my parents' home Check out the Q&A episode I recorded with my sisters Laura & Andrea Listen to this podcast episode with Anja all about sourdough and freshly-milled grains 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.

Send us a textHappy Mother's Day to all the sweet moms who listen to the pod! Enjoy it however YOU want to enjoy it!Vic points out how interesting it is that Teacher Appreciation week and Nurse appreciation week are the SAME weekThe sourdough baking trend finally caught up to Vic and he did a sourdough baking class at Local Farm to Table! Highly recommendICYDK:Kingsburg, CA had one of the nicest wedding venues and one classic country song we've never heard be sung by a mariachiWTF goes on at the MET Gala#WednesdayWisdom - Is honesty always the best policy?? sound like it is, but is it really? We discuss TRIVIA: New survey shows THIS is the most common thing left behind at restaurants. What is it?Find Vic: @vicdradioFind the pod:@ilysayitbackpod

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.

  NEW SUBSCRIPTION INTERFACE THINGAMABOB!   You can now find our subscription page at GeorgeHrab.com at this link. Many thanks to the majestic Evo Terra for his assistance.   THE SHOW NOTES   Easter is here, Easter is weird Intro Is anyone out there? Interesting Fauna      - Clobazam- and Benzodiazepine-exposed Atlantic Salmon Religious Moron of the Week      - Melissa Ganey English Ask George      - Hold music? from Michael in Seattle Damian Handzy's Facts That'll Fuck Y'up      - Sourdough, Coldplay, Lincoln, Turing, more… Tell Me Something Good      - Hacked Crosswalks Geo Solo in Nazareth next Saturday Show Close .........................   EVENTS ON THE SCHEDULE  April 26 Nazareth Center for the Arts “George Hrab: So Wry, Solo” 7:30 .........................   Get George's Music Here  https://georgehrab.hearnow.com https://georgehrab.bandcamp.com ................................... SUBSCRIBE! You can sign up at GeorgeHrab.com and become a Geologist or a Geographer. As always, thank you so much for your support! You make the ship go. ................................... Sign up for the mailing list: Write to Geo! Check out Geo's wiki page, thanks to Tim Farley. Have a comment on the show, a Religious Moron tip, or a question for Ask George? Drop George a line and write to Geo's Mom, too!