Podcasts about Sourdough

Bonus Episode! Happy Juneteenth! In this bonus episode, I take a completely unplanned detour into the wild world of sourdough bread, again..After watching a woman somehow bring a crusty, dried out sourdough starter back to life, I have questions. A lot of questions. Can you get sick from that? How was that starter not beyond saving? And why did it take what felt like 2–3 business days of feeding, stretching, folding, and waiting before she could finally bake a loaf?Speaking of stretch and folds... why are there so many of them?We also discuss the ever-growing list of sourdough accessories: jars, scrapers, proofing baskets, more baskets, and whatever that bubble wand mixing gadget is called. At what point did making bread become a full-time hobby with its own equipment budget?And after all that suspense, the creator ended the video before showing the final loaf. Ma'am. Respectfully... what?So, do I want to start making sourdough? The jury is still out. Join me as I process my confusion, admiration, and mild skepticism over the internet's favorite bread-making obsession.#ShhhMyKidsAreAsleep #BonusEpisode #Sourdough #MomPodcast #Juneteenth #BreadTok #ParentingPodcast

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their recent visit The Test Bakery, exploring the story behind its name as a trial space for the upcoming café Pablo and Pistachio, as well as its sweet and savoury offerings, including Bounty cake slices, cardamom swirl buns, and a range of pastries. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Kim Vallejo is the business director at She Wolf Bakery in Brooklyn, NY. She Wolf produces exceptional sourdough and sweet treats made from regional heritage grains that are sold at 12 greenmarkets across NYC, plus their cafe in the Brooklyn Navy Yard, and over 70 restaurant wholesale clients. Today on the show, Kim goes deep on the serious logistics that makes all this possible, working with regional grains, and more. And it's the return of Three Things, where Aliza and Matt discuss what's interesting in the food world, including visits to Oyatte, Via Carota, Sunfish Seafood, and Lefty's Burger Shack. Also: Island Way Sorbet has taken over our freezer, How to Rule the World is the One L for journalism, and the legend of the green bag with Taiwanese Guai Guai. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Earlier this week, The Wall Street Journal (in its article “Everyone in Trump's Cabinet Is Eating Sauerkraut”) reported without irony that “JD Vance, RFK Jr. and other officials swear by a diet of grass-fed meat and fermented foods.”   What better time for Erin to resume her multi-part series on “Fermented Fun” with an episode exploring everyone's favorite fermented baked goods: sourdough bread and all its many close cousins (sourdough pizza, sourdough pancakes, sourdough crackers, sourdough Dutch babies ... the list goes on ...)?   In this episode, the Ladies share their past and present experience with their “pet” sourdough starters and explore a few of the many uses for this versatile and nigh-on-miraculous ingredient.   Referenced in this episode:  Amish Friendship Bread Recipe, Starter Recipe & Gifting Printable  The Friendship Bread Project: Can Baking Promote Unity In A Divided World? (NPR) Erin's Sourdough Pizza Dough Calculator - Download the Excel sheet here Erin's Dutch Baby Pancake Recipe - Download the Word Recipe here Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

The Bread Winner Summit was incredible — and then I crashed. In this episode, I'm getting really honest about what happens after we give everything to something big: the pre-orders that don't pause, the follow-up emails that get delayed, and that nagging feeling of having overpromised and underdelivered. I'm walking you through why this happens (hint: it's not a planning failure, it's a best-case-scenario problem), and why building in a buffer — for prep days, for big launches, for life in general — might be the single most useful shift you can make this year.This is also a permission-slip episode. Because here's the thing: two things can be true at once. You can be proud of what you built and also be completely wiped out by it. You can need rest and also need to come back before the silence turns into hiding. I'm sharing exactly what got me moving again after two weeks of catching my breath, including the one-small-thing approach that's helped me rebuild momentum without forcing it. If you've ever pushed hard for something big and then felt like you disappeared afterward, this one's for you.Resources:Join the Seen and Sold Sprint: https://carolinebower.thrivecart.com/sprint/Get 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!

Pattie Gonia joins the show to talk about how secret networks of underground fungi are basically like nature's mutual aid. Plus, Moiya McTier returns to discuss creativity, why it might be crumbling, and how one measures it (spoiler: it is NOT easy). And Rachel explains how scientists used yeast from a melting mummy to bake a loaf of sourdough. The Weirdest Thing I Learned This Week is a podcast by Popular Science. Share your weirdest facts and stories with us in our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠tweet at us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to learn more about all of our stories! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links to Rachel's TikTok, Newsletter, Merch Store and More: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Rachel now has a Patreon, too! Follow her for exclusive bonus content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Link to Jess' Twitch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.twitch.tv/jesscapricorn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Link to all of Jess' content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.jesscapricorn.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ -- Follow our team on Twitter Rachel Feltman: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Produced by Jess Boddy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/JessicaBoddy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Popular Science: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/PopSci⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music by Billy Cadden: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/artist/6LqT4DCuAXlBzX8XlNy4Wq?si=5VF2r2XiQoGepRsMTBsDAQ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Thanks to our Sponsors: Order RIGHT NOW and save up to $20 at https://STORYWORTH.com/weirdest Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ryan O'Hara, co-owner of Pizza Grace and Big Spoon Creamery in Birmingham, Alabama, joins PEEL: A PMQ Pizza Podcast to discuss how a sourdough-focused pizzeria earned a MICHELIN Bib Gourmand just months after changing ownership. Alongside his wife, Geri-Martha, O'Hara acquired Pizza Grace in 2025, preserving its naturally fermented foundation while reimagining nearly every other aspect of the business. In this episode, O'Hara shares the story behind Frank, Pizza Grace's 23-year-old sourdough starter, and explains why natural fermentation continues to resonate with both operators and consumers. He discusses lessons learned while working under acclaimed chef Frank Stitt, the importance of ingredient quality and restraint, and how seasonal pizzas featuring unexpected combinations like prosciutto, pistachio and strawberry jam come to life. O'Hara also reflects on the challenges of sudden growth following Pizza Grace's MICHELIN recognition, building a culture where “it's cool to care,” and why Birmingham has become one of the South's most exciting food destinations.

Scientists have found trace amounts of yeast in the body of Otzi the Iceman, and used those cultures to create a sourdough bread...for research. With the World Cup, we get the weigh-in from other cultures about what they find weird about Americans. Ethan apologizes to his daughter.

Mauler likens a 5000 year old frozen dead man to the wedding cake in your freezer, Rush sharpens his knives with the ice cream guy, Jenni dresses up like a rat to accompany Brady into a sewer, and Brady felt like an Alpaca growing up because he had two older sisters. Love the podcast? Leave us a review!

The squad attempts an intervention for Cat, who is torn over a secret "arts and crafts" love letter revealing her sister's "lesbian for fun" past while her marriage was falling apart,. Between the family drama, the crew roasts ASAP Rocky for his risque "G-string" fashion choices and investigates why scientists are using tax dollars to bake sourdough with 5,000-year-old caveman gut-yeast. [Edited by @iamdyre ⚽] Chapters (00:00) Don't You Know I'm Local (2:38) Chisme (5:00) Rap Sheet (8:38) Petty Police (13:00) Scrolling (19:34) The Weather W/ Concrete! (21:46) Homie Helpline (33:27) World Cup! (37:32) Ice Cube Tix! (47:29) Don't You Know I'm Local (51:28) Chisme (53:31) Money Moves (56:31) Studious Foo (1:01:42) Play Ball Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Fun Fact! 2. Overnight News, 3. Mummy's Sourdough? 4. Let Us In On Your Trade Secrets! 5. The Greatest Joke Of All Time?!?! 6. There's A Snake In My BOOOST! 7. Fat Cat Takes Over School... 8. Weird Weekly Wrap Up! The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials. Instagram - @fresh927 Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

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.

Has Diet Culture made you feel afraid of eating carbs? Guilty for reaching for bread? Today we are digging into the book of Leviticus to see the value that God puts on consuming bread! This episode will help heal your relationship with carbs, when you start to see it through the eyes of our Lord.Unleavened bread (what the Jews eat during some festivals) is a reminder to them of how God suddenly redeemed their stories. They didn't even have time to to let their bread rise as their freedom from Egypt was HERE! Bread is a reminder that God is a God of miracles and freedom from bondage. Praise God! Choose to see it that way next time you chow down on some bread. Past episodes mentioned: ⁠Jesus Thought Carbs Were Bomb.com and Why You Should Too!⁠⁠Sourdough to Heal Your Fear of White Bread, Biblical Hospitality, and Accepting Gifts of Food with Carey Schindel⁠⁠Karen Kingsbury (my beef with her), Carbs & Running⁠Connect with Nyla:⁠⁠⁠⁠Nyla's IG⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's website⁠⁠⁠⁠⁠⁠⁠⁠Nyla's Christian business podcast On the Job with God⁠

Shop my all-natural skincare products at Arvoti.com.Starting the homestead lifestyle is easier than most people think.Somewhere along the way, we got sold the idea that homesteading requires acres of land, a farmhouse, and cows at sunrise. It doesn't. The version most people never hear about starts in a kitchen, with a mason jar and a bag of scraps you were going to throw away.So many of us feel a pull toward a slower way of living right now, and there are real reasons behind it. Grocery prices keep climbing. Empty shelves still sit fresh in our memory. Ingredient labels read like a chemistry experiment. The systems we depend on feel more fragile than we were told they were.The skills I started with are small and practical. Homemade broth easily comes together from kitchen scraps. Sprouts grow on a countertop. Sourdough, fermentation, freezer jam, canning, homemade cleaners, and beeswax candles all fit into a normal week. A rotating pantry gradually builds itself two items at a time.None of it requires perfection. None of it requires land. It only requires starting.You'll Learn:[0:00] Introduction[3:58] How the system profits when you stop cooking from scratch[5:53] Turning kitchen scraps into nutrient-dense broth for pennies on the dollar[8:14] Growing sprouts on your countertop with just a Mason jar[10:05] Why store-bought bread tastes like chemicals once you bake your own[13:21] Sauerkraut, slowness, and the forgotten power of fermentation[14:56] Freezer jam, rhubarb pink lemonade, and why canning brings peace, not fear[20:09] Homemade citrus vinegar cleaner and beeswax candles that double as prep[22:13] Remembering the masked Walmart arrows and never being caught unprepared again[26:33] Why the people coming to take your preps won't make it up the driveway[28:49] Four generations lost these skills, but yours is taking them backResources Mentioned:How To Use A Sourdough Starter | ArticleHomemade Sourdough Dinner Rolls | RecipeChocolaty Sourdough Brownies | RecipeJoin my Homestead Prepper's Guide to Canning Course to learn how to start canning today!Find more from Gubba:Gubba Homestead | X | Facebook | Instagram | Pinterest | WebsiteGubba Homestead Products | Shop

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.

Sourdough double dutch” is me standing in the middle of my kitchen watching ig reels thinking Do i wanna do this? No, I don't; yes, I do. Wait, no! Because one rope is saying I should totally join the sourdough era and become a bread girlie, and the other is like, nahhh, I do not have the patience to babysit a YEAST (Starter) for days.I'm watching everyone else jump in like it's easy while I'm stuck timing it out, thinking about it, almost doing it… but never fully committing.... Should I do it?

The squad dives into a spicy Homie Helpline for Jerry, whose girlfriend used a game of "Never Have I Ever" to reveal she once did "arts and crafts" with a friend who is still very much in the picture. Between the relationship drama, the crew questions human sanity after scientists successfully baked—and ate—sourdough bread using yeast harvested from a 5,000-year-old caveman mummy. [Edited by @iamdyre ✈️] Chapters (00:00) Don't You Know I'm Local (3:54) Chisme (6:48) Petty Police (10:22) Scrolling (14:32) The Weather! (16:30) Homie Helpline (38:17) Snoop Dogg & Mana Tix! (44:02) Don't You Know I'm Local (45:42) Chisme (48:23) Money Moves (53:11) Studious Foo Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

The Sourdough Impostors In Your Grocery Aisle

In this episode, I'm talking all about navigating the transition into summer as a sourdough micro bakery owner and why this season can feel both exciting and incredibly overwhelming at the same time. Between changing family rhythms, travel, hotter temperatures, lower energy, and shifting customer habits, summer often asks us to reevaluate the way we run our businesses. I share some of the different approaches I've taken in past summers—from maintaining a steady bakery rhythm to intentionally scaling way back—and how those decisions supported both my business and my family in different seasons.We also talk about how to make intentional decisions for your bakery this summer instead of reacting out of stress or burnout halfway through the season. I walk you through practical questions to help you evaluate your goals, your capacity, and the opportunities available to you so you can build a summer rhythm that actually fits your life. Whether you want to rest more, grow strategically, focus on education, or simply create more breathing room, this episode will help you approach summer with clarity and confidence instead of guilt and overwhelm.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!

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.       

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

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

Hannah fought for her life in the airport and Paige realized she actually does have hobbies.subscribe to our newsletterwatch our youtube docuseries Hosted on Acast. See acast.com/privacy for more information.