Podcasts about sourdough bread

Are carbs actually bad for you, or have we been asking the wrong question? In this episode, I'm sitting down with metabolic scientist Dr. Ben Bikman to unpack one of the most confusing nutrition conversations happening right now.We talk about how to know how many carbs your body can handle, why your muscle mass and activity level matter, how carbohydrate quality changes your metabolic response, and why the answer may be different depending on where a woman is in her hormonal life.Ben also explains what happens to insulin sensitivity across the menstrual cycle and after menopause, why fiber matters, how he thinks about food pairing, what a CGM can tell you, and why his perspective on GLP-1 medications has evolved.In this episode:Are carbs actually bad for you?How many carbohydrates should you eat?Good carbs vs. highly refined carbsWhy fiber changes the conversationWhy muscle gives you more metabolic “wiggle room”Carbohydrates, blood sugar, stress, and sleepCan food naturally stimulate GLP-1?More on Dr. Ben BikmanDr. Ben Bikman is a metabolic scientist and professor whose research focuses on insulin resistance, metabolic health, and the ways nutrition influences human metabolism. He is the author of Why We Get Sick and the upcoming book The Carb Crisis, which explores carbohydrates through the lens of metabolism and other factors that may influence how our bodies respond to the foods we eat.The Carb Crisis Book: https://link.amazon/B096Jd0u4Website: http://benbikman.com/Instagram: https://www.instagram.com/benbikmanphdFacebook: https://www.facebook.com/BenjaminBikmanPhDYouTube: https://www.youtube.com/@benbikmanTikTok: https://www.tiktok.com/@benbikmanphdX: https://x.com/BenBikmanPhDFor more resources related to today's episode, visit the podcast episode page: drmindypelz.com/ep371Connect with Dr. Mindy:Join Reset AcademyWatch the episodes on YouTubeFollow Dr. Mindy on InstagramSubscribe to Dr. Mindy's newsletterDisclaimer: This podcast is intended for educational and informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare professional before making changes to your diet, fasting routine, or lifestyle.

Dane meets a new baby, Samuel pits baseball's best against war generals, and the guys draft the worst foods to eat without water.---If you want an Until Next Week Podcast shirt for $20 (+shipping), email untilnextweekpodcast@gmail.com or DM us on Instagram. (Large & XL available)---Please follow our Instagram & TikTok to stay updated on all things podcast and make sure to send us a voice message via Instagram DM to be featured on one of our next episodes.https://www.instagram.com/untilnextweekpodcasthttps://www.tiktok.com/@untilnextweekpodcast---Please leave us a 5 STAR REVIEW on both Spotify and Apple for a chance to be mentioned on a future episode.---Get $10 off at Friday Pickleball with a minimum order of $95: [MUST CLICK LINK BELOW]https://www.fridaypickle.com/discount/SAMUEL14434---Get 10% off your order for a Bloom Card with the following code: SAMUEL14434https://bloom.inc---Key words for the algorithm: Top Distraction Podcast, Clean Podcast, Clean Comedy, Friday Pickleball, Ghostrunners Podcast, Correct Opinions Podcast, Tim Hawkins Podcast, Becoming Something Podcast, Youth Group Chronicles Podcast, Almost Athletes Podcast with Dude Perfect, Springfield Cardinals Playoffs, Counterfeit Money, NYC 10 Minute Toilets, Dane's Mom, Lick the Q-Tip, Always Drive Separately, Green Bay Packers Refs, Fantasy Blowout, Dallas Cowboys Letdown, Sourdough Bread, No Doritos, Baseball WAR Leaders, and the Thief on the Cross.

Tom Roberts-Finn and Seán Ferrick are joined this week by Ellie Littlechild & Joey Flaherty to discuss Trek News; SNW season 4 episode 5: Level-Five Transporter Accident; Plus, they answer some of your questions!Don't forget to use #AskTrekCulture for next week's questions. Hosted on Acast. See acast.com/privacy for more information.

07/31 Hour 3: Mike Locksley Says “Tough Times Are Behind Us” - 1:00 When Will The Commanders Sign Stefon Diggs - 13:00 Junks Lose Their Mind Over Sourdough Bread - 30:00

This episode is one of the most listened-to episodes in the history of the Bread Winner Podcast — and I am bringing it back during our two-year birthday month because it deserves to be heard by every baker who is just getting started. Episode 82 is a look back at my very first year in business, and even though I am now wrapping up year three and baking out of a brick and mortar, everything I share here is still the foundation that all of it was built on.Whether you have been selling for a few weeks or a few months, or you are still dreaming about getting started, this episode is going to give you so much to think about. I am sharing the four things I believe every sourdough microbakery owner needs to do before they start selling — not to overwhelm you, but to set you up to build something that actually lasts. This is the episode I wish I had when I was starting out, and I am so glad to be sharing it again.

Fallacy: Wheat-based sourdough bread is not safe for someone with Celiac or Gluten Sensitivity to eat. There is nothing about the fermenting process that "neutralizes" the gluten.Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

It's the two-year birthday month of the Bread Winner Podcast — and I am celebrating from the road! My family and I are on an epic three-week road trip this July, and I thought this was the perfect opportunity to bring back some of the most loved episodes in the show's history.We kicked off the month with Episode 132, where I turned the mic on my kids and let them share what it's really like to grow up watching me build this sourdough microbakery business. If you haven't listened yet, I really encourage you to — especially if you're a mom who wonders about the impact this business has on your family.Today I'm bringing back Episode 85, one of the top downloaded episodes of all time and a listener favorite for a very long time. This is the episode where I walk you through the four most important things to do before you start selling your bread. Whether you're just dreaming about turning your sourdough passion into a real business, or you've already jumped in and feel a little in over your head, this one is foundational. A few things in my own context have shifted since I now have a commercial bakery, but the four steps themselves? Absolutely still the same.In this episode you'll hear:The four foundational steps to take before you ever sell your first loafWhy getting these pieces in place early saves you so much stress down the roadHow to build a business that doesn't just look good on Instagram but actually works for your real lifeEncouragement for the baker who feels pressure to just "get started" before she's readyOne more exciting thing: Starting in August, I'm adding a brand new segment to the show called SpeakPipe! You can click the link in the show notes to send me a voicemail with your question, and I'll play it live on the podcast and answer it. I am so excited to connect with you on an even deeper level — so go ahead and send your questions now so my inbox is full and ready when I get back from the road!Links:

Oh, mama!See omnystudio.com/listener for privacy information.

These scientists made some but how did it taste?

Steve Caplin tells Simon Rose that scientists have extracted yeast from the 5,300-year-old Ozti the Iceman to make sourdough bread. Next, they plan to produce beer. Boeing 747-400s apparently update their maps with a dozen floppy discs. If you're welathy, it will soon be possible to visit your greenhouse with a VR headset. Nvidia's new AI chip apparently "could replace the mouse and keyboard". The Helios robot might be used for manual tasks in space, having no legs but 2 pairs of arms. There's a crowd-funded desk-mounted robot arm, but nobody knows what it can be used for. If you're too warm, there's a solar-powered cap. Scientists say they've found a way to put solar cells in windows. And cosmetic surgeons are finding clients are asking the impossible – to be made to look like an AI-generated version of themselves. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What do sourdough bread, world travel, and minimalism have in common? More than you'd think. In this episode, I sit down with Brett Wiewiora and Christina Cann, former owners of a 1,500-loaves-a-day bakery in Tampa who sold it all, packed their lives into carry-on luggage, and hit the road with their two kids—and their sourdough starter—to teach baking classes from around the world. In this episode, you'll learn: How simplifying their sourdough process taught Brett and Christina to let go of excess in general Why having a clear, purposeful goal makes decluttering and letting go dramatically easier Practical ways to raise kids who think intentionally about what they own, spend, and carry with them ...and more. If you've ever felt stuck under the weight of too much, this episode will give you a fresh (and unique) perspective on what it means to live a life unburdened from clutter. PARING DOWN (SHANNON LEYKO): Sign up for my newsletter! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The L.E.S.S. Express⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.shannonleyko.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@shannonleyko⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@shannon_leyko⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@shannonleyko⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/shannonleyko.paringdown⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Substack: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Blog & Additional Support (free trial!)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ BRETT & CHRISTINA: Website: https://www.sourdoughlifestyle.com/about Sourdough Baking 101 Class IG: @sourdoughlifestyle Facebook: https://www.facebook.com/thesourdoughlifestyle Substack: https://sourdoughlifestyle.substack.com/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠PARING DOWN RESOURCES⁠⁠⁠⁠⁠⁠⁠⁠⁠: ⁠⁠CLICK HERE for free checklist, hacks, worksheet, & more!⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ SPONSORS: 15% off oneskin.co/PARING with code PARING Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠BornShoes.com ⁠⁠⁠⁠⁠⁠⁠⁠⁠today for a 15% discount plus free ground shipping on all full-price shoes when you use my promo code, PARING 10 Free Meals from Hello Fresh + Free Breakfast For Life:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.hellofresh.com/paring10fm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Only $2.99 per meal from Every Plate + 10% off for a month: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.everyplate.com/podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - CODE: paring299 Ethical, luxury women's clothing at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Quince.com/paring⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for 365-day returns, plus free shipping on your order! Find furniture, decor, and essentials that fit your unique style and budget. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.wayfair.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ $300 off Air Doctor Pro air purifier:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://airdoctorpro.com/ -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Use code PARING 20% OFF any AquaTru water purifier when you go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AquaTru.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and use promo code PARING Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode we bring up a few stories that we've seen women share on Tiktok and more!See omnystudio.com/listener for privacy information.

On this episode of Bounced From The Roadhouse:Special Guests in 4B:Chuck Norris Dead Walker Texas Ranger ThemeLeave The Hospital Scam Slam MondayThe Bachelorette CanceledDating showsFACT to the FUTURESour DoughPlumbing issuesThat's a Great QuestionPossumPLaces for you kidsSpringQuestions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

Everything You Need, One Place: https://swolenormous.com

Some of the best life lessons come from the simplest moments! Much like how today's episode was inspired by!   In today's replay episode, we are throwing it back to the summer of 2024 and chatting about the life-lessons I learned from making sourdough bread.   If you loved this episode, be sure to share this with a friend! God bless, Brianne . . . Sourdough Bread for Beginners course   Follow Brianne on Instagram- @sourdoughgirlie   Grab the Home Reset Playbook (formerly known as Hearty Homemaker Playbook). Use the code PODCAST for a discount!   Grab my new book! Homemaking with Purpose: 30-Day Devotional for the Modern Homemaker   Let's be friends!- Follow on Instagram   Worship Playlist on Spotify- https://open.spotify.com/playlist/12kOaaXMa6SF8pDw6bnORE   EMAIL US Do you have any questions or comments? Would you like us to cover a specific topic, or would you like to be a guest on the podcast? Email us at hello@heartyhomemaker.com! We look forward to hearing from you!

Brandy Nelson of Soldotna, AK shares how she built a strong customer base by selling very unique and healthy products, and the challenges she needs to consider to continue scaling her business furtherGet full show notes and transcript here: https://forrager.com/podcast/160

What happens when everyone expects someone else to pick up the bill? From a nightmare condo sale to health insurance chaos, this episode is a raw, unfiltered wake-up call on personal responsibility, money, and self-reliance. In this episode, Mary Jo shares a months-long real estate saga that exposed a deeper issue she's seeing everywhere—from first-time homebuyers and realtors, to health insurance, escrow accounts, and even parenting adult children. The common theme? Too many people are handing off responsibility—and expecting others to pay the price. This episode isn't about being harsh. It's about understanding how money actually works, why Infinite Banking is rooted in self-responsibility, and why depending on systems, banks, or government programs can leave you vulnerable. Key Takeaways: Why buyers asking for everything is a dangerous financial mindset How escrow accounts and employer benefits disconnect you from reality The real cost of "someone else will handle it" Why self-insurance and Infinite Banking go hand in hand What parents should (and shouldn't) subsidize for adult kids Chapters: (00:00) – A 20-Year-Old, Sourdough Bread, and Rent Reality (01:25) – The Condo Sale From Hell (04:10) – Buyers, Realtors, and Zero Accountability (09:20) – When You Can't Afford Repairs, You Can't Afford the House (16:45) – Health Insurance, Escrow, and Giving Up Control (21:45) – Generational Expectations & Entitlement (27:50) – Infinite Banking = Self-Responsibility If this episode made you uncomfortable, you probably needed it. Subscribe for more real conversations about money. Share this with someone who needs a reality check. Leave a comment (respectful ones get read). Links & Resources Mentioned: Get the book: https://farmingwithoutthebank.com... Email Mary Jo: maryjo@withoutthebank.com

Fallacy: Wheat-based sourdough bread is not safe for someone with Celiac or Gluten Sensitivity to eat. There is nothing about the fermenting process that "neutralizes" the gluten.Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Melanie Scofield of Jacksonville, OR shares how her battle with cancer led her to create one of the country's best farm stands by focusing on building community, serving others, and being consistentGet full show notes and transcript here: https://forrager.com/podcast/158

Sourdough Bread with Zainub Timol by Radio Islam

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Organic Bread of Heaven, a small family-run bakery that's making bread (and more) the old-school way, which might actually belong in your freezer. Have you ever wondered if there's a bread that checks all the boxes: organic, no preservatives, allergen-friendly, and still tastes like real bread? Jenn dives into a bakery that's flying under the radar but could be a game-changer for your grocery list. Is it too good to be true, or finally the answer to your gluten-free prayers? You'll have to listen to find out what sets this one apart, and no, it's not just a trend. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramOrganic Bread of Heaven WebsiteKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With a Side of Fries, Health Tips, Wellness Tips, Allergen‑free Bread, Organic Bread, Sourdough Bread, Organic Bread of Heaven, Sprouted Wheat Bread, No Preservatives, Allergen-Free, Dairy-Free Bread, Nut-Free Bread, Soy-Free Bread, Sesame-Free Bread, Egg-Free Bread, Family-Owned Bakery, Gluten-Free Alternative, Healthy Bread Option, Clean Ingredients, No Added Sugar, Real Sourdough, No Added Yeast, Whole Grain Bread, Non-Gmo Bread, Bread For Kids With Allergies, Pizza Crust Alternative, High Carb Bread, No Artificial Flavors, Allergen-Friendly Baking, Bread With Simple Ingredients, Best Allergen-Free Sourdough Bread, Organic Sprouted Wheat Bread For Kids

I eat too much of x. I don't workout enough. I need more accountability. I need to be more discplined.  Every heard or said any of these? I have which is why I'm sharing the 7 rules to becoming more self discplined so you can rule your own life and health!  What 30 day challenge are you going to start?  ---  ❤️ INSTAGRAM: www.instagram.com/KindalBoyleFitness/ 

Alanna T'ia of Columbia, MO shares how she became a 6-figure baker by creating a professional setup with streamlined systems, exceptional customer service, and consistent high-quality productsGet full show notes and transcript here: https://forrager.com/podcast/149

In this episode we cover:Virgo season is here!!!!Why is Laura's horse Garcon labeled the menace at the barn?Taylor Swift and Julia Hanssen have only one thing in common.  What was the worst present Laura has ever been given thanks to Molly.Julia shares a wild secret. Thank you to our partners For Horses and Whinny Water for helping to make these podcasts possible.   

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/ 

Soralla Gonzalez of Tampa Bay, FL shares how she has overcome struggles to find customers by being resilient, implementing marketing strategies, failing fast, and staying focused on her true passionGet full show notes and transcript here: https://forrager.com/podcast/147

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.

Today we're talking about sourdough bread making. Join us as we share how to get started, easy recipes, and tips for sourdough success!  Links in this episode Flour Sack Towels Double Dutch Oven Reusable Bread Bags Sourdough Bread Recipe Sourdough Pizza Recipe We'd love to hear from you! Find us here: Instagram: Midlife Matters Podcast Website: midlifematterspodcast.com Email: midlifematterspodcast@gmail.com

Amanda Sharp of McCalla, AL shares how she fulfilled her lifelong dream of building a successful bakery, despite overcoming health challenges and facing a curveball that almost wiped out her salesGet full show notes and transcript here: https://forrager.com/podcast/145

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  

Bakers, breadlovers, even purported health information authorities such as the Mayo Clinic all spread the claim that all the problems associated with consumption of foods made of wheat are eliminated or significantly reduced by sourdough fermentation. Is this true?In this episode of the Defiant Health podcast, Let's take each of those claims made, one by one, and examine the evidence to see if there is any truth behind them. _________________________________________________________________________________For BiotiQuest probiotics including Sugar Shift, go here.A 15% discount is available for Defiant Health podcast listeners by entering discount code UNDOC15 (case-sensitive) at checkout.*_________________________________________________________________________________Get your 15% Paleovalley discount on fermented grass-fed beef sticks, Bone Broth Collagen, low-carb snack bars and other high-quality organic foods here.* For 12% off every order of grass-fed and pasture-raised meats from Wild Pastures, go here.Support the showBooks: Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

Joelle Dyson joins us for Season 3, Episode 4. What's on the plate? –The Good and Challenging Times With Food. Snacks! Flavour Variety. A Drastic Diet Change. What The Body Wants. Sociable Drinking For The Teetotal. Paying For Water?! Fish In A Bag. Diet Coke. Roti and Naan. What's In Your Fridge? Broccoli. Garden Peas. Chopped Onions. Recipe or No Recipe? Coconut Bake. Sourdough Bread. Gyros Wrap. Chocolate Cake. Media:Joelle's Instagram: @thatguylejLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33a Hosted on Acast. See acast.com/privacy for more information.

Wash your dishes and clean the kitchen while the host talks about her short-lived sourdough journey. Find out why she's glad she made sourdough bread from a starter, what she learned along the way, and why she is going back to using store-bought rapid-rise yeast. Whether you already make sourdough using a starter or have been toying with the idea, this episode will help you understand the pros and cons of this breadmaking method. Unlock longer episodes that go into more detail about cleaning: Clean With Me | Listen While You CleanBecome a supporter of this podcast: https://www.spreaker.com/podcast/clean-with-me--4574793/support.

In this episode, I take you along on my sourdough bread baking journey and reveal the surprising style lessons I discovered along the way. What began as a TikTok-influenced adventure quickly turned into a personal exploration of perfectionism, fear of failure, and finding my own path. I walk you through my complete bread-making journey, from the overwhelm of too much information to the joy of finding my own approach.Through my story of exploding dough and burnt bottoms, I extract five powerful lessons that can apply perfectly to your style journey.Here's some of what you'll learn from this episode:Why fear of failure keeps us stuck in our comfort zones - with both bread and fashion - and how to recognize when your inner critic is holding you backThe crucial difference between collecting knowledge and actually practicing - and why watching all the YouTube videos in the world can't replace hands-on experienceThe turning point that came when I invested in proper education instead of drowning in conflicting internet adviceWhy finding a style approach that matches your personality matters more than trying to follow everyone else's rigid rulesMy expensive mistake in thinking success starts with shopping - and why using what you have first always leads to better resultsI hope this episode helps you recognize that mastering your personal style, like baking good bread, isn't about perfection or following every rule to the letter. It's about having the courage to start somewhere, learning the basics, and then experimenting to find what works for you. Remember that confidence comes from mastery, mastery comes from practice, and practice starts with courage. Some people think what you wear doesn't matter, and that it's frivolous to care about style. And for them, that's fine. But if it matters to you, it matters. Your everyday deserves to be dressed for, no matter what anyone else thinks.Full show notes and resources: https://youreverydaystyle.com/lessons-from-sourdough

Because I've been asked over the years, “is sourdough bread gluten free?” AND could it be a healthy, safe option for someone living with chronic health issuesI've finally got some very clear answers for you!To be honest, trying to answer these questions opened up a pandora's box for me. I was then faced with questions I didn't even think to ask like what makes bread labeled “sourdough”… real sourdough?I came to discover that, especially if you live in the US, there's not only a lot of fake sourdough sold on store shelves, but ideas shared on social media about how to make everything from sourdough pancakes or sourdough cookies is probably wrong.We'll get into all of this in today's episode, but I first must acknowledge that for years, gluten has been demonized as a health wrecker. This led countless people to eliminate it (and sourdough bread) from their diets.I spent years teaching how bad gluten was for health…But after 15 years spent avoiding gluten, I've made some really startling discoveries.And that's where sourdough bread comes in (underscoring my long journey to answer that “is sourdough bread gluten free” question).In today's episode, I chat with Dr. Bill Schindler, an archaeologist and food scientist, about the ancient techniques that could revolutionize how we approach bread. He explains why modern wheat is causing problems for so many people and how fermentation transforms grains into a gut-friendly sourdough bread.Dr. Schindler is leading the charge in reviving traditional food preparation methods that can help restore our health. Through his work at the Modern Stone Age Kitchen located in Chestertown, MD, he's proving that sourdough bread can be both nourishing and delicious.If you've ever wondered whether sourdough bread could be worth a try, this episode is for you!In This Episode:Why modern bread is making people sickThe difference between ancient + modern wheat varietiesWhat fermentation does to gluten (and why it matters)Benefits of sourdough breadIs sourdough bread gluten free? (and my experience trying sourdough bread)The hidden truth about “store-bought sourdough”Why fermentation time of sourdough bread is crucial for digestibilityBefore you eat a sourdough cookie or sourdough pancakes…What to look for when buying sourdough bread so you know it's realHow Bill + the Modern Stone Age Kitchen is reviving ancient baking techniquesQuotes“Anybody who's starting to dip their toes into this world of not only eating in this way, but also making your food from scratch at home, fermentation is a great sort of gateway into that world.”“Typically if [the label] says yeast… citric acid, lactic acid, or acetic acid, then I can guarantee you it isn't sourdough and they're trying to fool you.”LinksFind Dr. Bill Schindler + the Modern Stone Age Kitchen online | online | Instagram | InstagramGet Dr. Schindler's book Ready to figure out your skin's root causes so you can finally fix your skin + break free from meds to manage your skin?My virtual clinic works with adults worldwide struggling with eczema, psoriasis, rosacea, urticaria, hives, dandruff, perioral dermatitis + more.Trusted by over 1000 clients, we get results WITHOUT restrictive elimination diets.Schedule an assessment call at https://skinrepaircall.com/

If you've ever considered making your own fresh flour or wondered about the benefits of using a grain mill, this episode is packed with insights! We dive into the world of grain milling, whole-grain nutrition, and bread-making with industry expert Gary Leavitt, president of Nutrimill. Gary shares his extensive knowledge from over 45 years in the kitchen appliance industry, discussing the importance of fresh-milled flour, choosing the right grains, and how milling at home can revolutionize your baking. We'll also explore Nutrimill's grain mills, their features, and why they've become a staple for home bakers.   Episode Highlights: Why mill your own flour? The hidden nutrient loss in white flour & how fresh flour transforms your baking.  What grain berries to buy and everything you need to know to easily get started milling your own flour. The difference between Nutrimill's stone mill and classic mill. Where to find organic grains for the best flour. How long you can store fresh flour in the freezer without losing nutrients. Where to purchase fresh flour if you don't want to mill your own.   Resources & Links: Shop Nutrimill's Grain Mills & Accessories Exclusive Discount Code: Use code MIXITUP for $20 off any non-sale item! Nutrimill Blog & Recipes (Try the Carrot Cake Recipe!) Where to Buy High-Quality Grains: Azure Standard | Teeton | Palouse Grains Follow Nutrimill on Instagram, Facebook, and YouTube Jamie's Sourdough Bread recipe Jamie's Potato Flake Sourdough recipe   Liked this Episode? Check these Out! Grains, Mills, and Bread Tips with Nutrimill's President Gary Leavitt Listen on Apple Podcasts or Spotify Watch on YouTube Jamie's Newest Obsession: Making Sourdough Bread Listen on Apple Podcasts Watch on YouTube   Where to Listen? Find this episode on Apple Podcasts, Spotify, and YouTube. Don't forget to subscribe, leave a review, and follow along for more episodes, friends!

Allyson Grant of Baldwin City, KS shares her wild journey from starting a home bakery to growing a chain of cupcake stores, appearing on the Food Network, and coaching cottage food entrepreneursGet full show notes and transcript here: https://forrager.com/podcast/136

Fr. Ben serves up sourdough in this episode. He talks about what makes it have the tang. This process of creating a sourdough starter can easily be related to how our hearts can become sour over time. Take a listen! Got a question you'd like to ask Fr. Ben? You can submit questions and topic ideas for the podcast through Facebook or you could email us at soulfoodpriestmemphis@gmail.com. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!

On this episode of Bounced From The Roadhouse:Special Guests in 4B:StarbucksApple's New LocationHouse RepairsStupid CriminalsWhiskey MyersDear SnarkySourdough BreadWould you RatherPrison for 30 YearsJenny and TinaCandy Crush LawsuitPlantar FasciitisQuestions? Comments? Leave us a message! 605-343-6161Don't forget to subscribe, leave us a review and some stars Hosted on Acast. See acast.com/privacy for more information.

Fallacy: Wheat-based sourdough bread is not safe for someone with Celiac or Gluten Sensitivity to eat. There is nothing about the fermenting process that "neutralizes" the gluten.Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/ Hosted on Acast. See acast.com/privacy for more information.

We love sourdough bread in this WTJ household! So, Alia decided to take on a fun project and learn how to MAKE sourdough bread from scratch. It's been a process and every day seemed to be all about this sourdough loaf. We hope you enjoy this episode as much as we did.

#204 In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity. 00:00 Introduction to Sourdough Curiosities 00:50 Meet the Hosts and Episode Inspiration 01:16 Listener Questions and Sourdough Popularity 02:48 The Science Behind Sourdough 03:18 Microorganisms in Bread Making 03:43 The Role of Yeast and Fermentation 07:33 Sourdough Starters and Fermentation Process 13:02 The Symbiotic Relationship in Sourdough 16:00 Recap and Listener Questions 20:18 The Art and Chemistry of Sourdough 22:02 Challenges and Rewards of Sourdough Baking 24:46 Sourdough Microbiome and Health Benefits 31:24 Impact of Water on Sourdough 32:55 Sourdough Preservation and Final Thoughts 36:39 Community Engagement and Support References from this episode: https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/ https://www.ncbi.nlm.nih.gov/books/NBK8125/ https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002 https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/ https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/ https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/ https://journals.asm.org/doi/full/10.1128/spectrum.01121-23 https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer https://youtu.be/C_mU2slhltI https://youtu.be/yp_iaxtLCZs https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/ Thanks to our monthly supporters Julie S Heather R Autoclave Chelsea M Dorien V Scott B Jessie R Ciara L J0HNTR0Y Jeannette N Cullyn R Erica B Elizabeth P Sarah M Rachel R Letila Katrina B Suzanne P Venus R Lyn S Jacob T Brian K Emerson W Kristina G Timothy P Steven B Chris and Claire S Chelsea B Avishai B Hunter R ★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife

Delaney Peters of Wasilla, AK shares how her cottage food bakery became a massive success within its first year, despite having modest business ambitions and also being a stay-at-home mom of an infantGet full show notes and transcript here: https://forrager.com/podcast/132

Paul Reiser talks to Tom about his career highs and lows, family, working with your kids, and the time Johnny Carson didn't invite him to sit on the couch.

The Fat One is in Alaksa and is joined by Tim in Alaksa in the (not special) Chair House for a recap of the flights and the first day of activities. Look for a photo of the fat one making Sourdough bread at Noon today. Happy National Caramel Custard Day

Straying away from beer to focus on other "beer adjacent" activities they enjoy, contributor Will Lovell joins Marshall to discuss their views on both sourdough bread making and BBQ. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Eau Claire County; https://bit.ly/3qsEnIRThe Cabin is also presented by Jolly Good Soda; https://bit.ly/3TSFYY4Campfire Conversation:We're diving into the delightful world of homemade bread across Wisconsin. We'll explore a variety of bread options, from artisanal sourdoughs to traditional hard rolls, and discuss the unique techniques and ingredients that make each one special. Whether it's the simplicity of flour, water, and salt or the addition of locally sourced ingredients, we'll uncover the secrets behind some of the best homemade breads in the state. Join us as we share our favorite finds and offer tips on where to discover these delicious loaves. Get ready for a mouthwatering journey through Wisconsin's homemade bread scene! Inside Sponsors:Best Western; https://bit.ly/3WVAD6JEnbridge; https://bit.ly/48L2KYWPraise in the Pines; https://bit.ly/Praise_in_the_Pines

Amy was given a book about self-forgetfulness from her friend, Jeremiah Carter, so he is on with her to talk about the meaning of it. Whether we admit it or not, we all care to varying degrees what people think of us. The Freedom of Self-Forgetfulness (by Timothy Keller) is a little gem of a book that will have you considering how busy most of us are measuring up all of our words, actions, and responses to both the standards of those around us and our own standards. It's a short read with a powerful message. Amy and Jeremiah also talk about homemade sourdough bread (and Amy's favorite way to eat it), a movie recommendation, visualization/manifestation gratitude and more! HOST: Amy Brown // RadioAmy.com // @RadioAmySee omnystudio.com/listener for privacy information.