Bread product made by a long fermentation of dough
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8 episodes with sourdough starter
4 episodes with sourdough starter
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2 episodes with sourdough starter
4 episodes with sourdough starter
2 episodes with sourdough starter
6 episodes with sourdough starter
2 episodes with sourdough starter
5 episodes with sourdough starter
How Wellness Content Fuels ConspiraciesWhat starts as a search for natural living or homegrown veggies can slowly become something else entirely.In this episode, we follow the personal story of Kavisha Pillay, a digital ethics expert who unexpectedly found herself pulled into the “tradwife” aesthetic while simply exploring homesteading and wellness content online. We explore how seemingly wholesome spaces—like DIY cleaning tutorials and sourdough baking videos—can become subtle entry points into conspiratorial thinking, anti-feminism, and radical ideologies.Helping us unpack the cultural context is Catherine Rottenberg, professor of sociology and author of The Rise of Neoliberal Feminism, who explains why traditional gender roles are resurging online—and why they're more complicated than they appear.Text me your feedback and leave your contact info if you'd like a reply (this is a one-way text). Thanks, DavidSupport the showShow Notes:https://outrageoverload.net/ Follow me, David Beckemeyer, on Twitter @mrblog or email outrageoverload@gmail.com. Follow the show on Twitter @OutrageOverload or Instagram @OutrageOverload. We are also on Facebook /OutrageOverload.HOTLINE: 925-552-7885Got a Question, comment or just thoughts you'd like to share? Call the OO hotline and leave a message and you could be featured in an upcoming episodeIf you would like to help the show, you can contribute here. Tell everyone you know about the show. That's the best way to support it.Rate and Review the show on Podchaser: https://www.podchaser.com/OutrageOverload Intro music and outro music by Michael Ramir C.Many thanks to my co-editor and co-director, Austin Chen.
Put on your aprons and head to the starting line with the humble, hearty, and sometimes hilariously unpredictable world of sourdough. Now, I know what you're thinking. Sourdough? Really? Haven't we seen enough mason jars of bubbling starter and loaves scored like fine artwork to last us a lifetime? Probably – and to be honest, mine never turn out that artistic. But stick with me, because we're not going to talk about sourdough like it's the next big foodie trend. We're going to talk about it like it's an old friend who's been sitting on the back porch swing waiting for us to come home and settle in for a visit.Sourdough Starter RecipeSend us a textSupport the showThe Farm Wife (website)Let's Visit! (email)Amazon Shop PageGreat Products by The Farm Wife:The Simple Life WorkbookSimple Life Home Finance BundleThe Art of HomemakingFind other helpful Simple Life Products in The Farm Wife ShopDo you want to learn more about living a simple life? Then a great place to start is with the books in my Simple Life Series! Living a Simple Life on the Farm (my story) The Search for a Simple Life How to Cook a Possum: Yesterday's Skills & Frugal Tips for a Simple Life (don't worry – this isn't a cookbook!)Faith & a Simple Life
Welcome back to a new episode of Rebel Teacher Alliance! This week we dive oven-first into planning a gamified baking experience with our friend and culinary wizard, Tisha Richmond. Fabian shares his ambitious plan to teach sourdough in five days, and the crew tosses around creative ideas—from scratch-off mystery badges to Plinko-powered ramen challenges. We talk XP for cheese, classroom kitchens, and whether dough can compete with backpacking through Europe. Oh, and there's plenty of talk about the magical power of mix-ins.Join @hofmannedu.bsky.social, @jedijamie.bsky.social and @findingmyaloha.bsky.social each week by subscribing to our podcast and rating and reviewing us on Apple Podcasts! Join our Discord on rebelteacheralliance.com or here. Find us on Instagram @rebelteacheralliance, on BluSky @rtalliance.bsky.social, and on TikTok @rebelteacheralliance.
Pssst…there is no magic on the Isles. NO. MAGIC. You know what that means…
Questions? Comments? We love feedback! Email us at info@baishavaad.org
HoldCo Bros are back! In this episode, Nik and I, Chris, talk about the power of the middleman business model as a great way to start a low-risk business today. We discuss the core idea of connecting buyers and sellers without dealing with inventory or providing services directly. I share the concept of a "Never Touch Plastic" marketplace, similar to Etsy, but focused on environmentally conscious consumers. We also talk about building an affiliate marketing website for plastic-free products. We also discuss how the United States Postal Service represents a government-subsidized marketing method that entrepreneurs can leverage for cost-effective outreach.Learn more about Nik here: http://linktr.ee/cofoundersnikShare your ideas with us:Nik@cofounders.comChris@cofounders.comTimestamps below. Enjoy!---Watch this on YouTube instead here: tkopod.co/p-ytAsk me a question on or off the show here: http://tkopod.co/p-askLearn more about me: http://tkopod.co/p-cjkLearn about my company: http://tkopod.co/p-cofFollow me on Twitter here: http://tkopod.co/p-xFree weekly business ideas newsletter: http://tkopod.co/p-nlShare this podcast: http://tkopod.co/p-allScrape small business data: http://tkopod.co/p-os---00:00 Government Subsidies and Marketing Channels02:59 Innovative Business Ideas and Trends05:52 Sourdough Starter and Microplastics08:48 Leveraging the Postal Service for Business12:09 Customer Acquisition Cost and Marketing Strategies15:04 Monetizing Government Distribution Channels17:58 Driving for Dollars and Real Estate Opportunities20:51 AI and Survey Data Monetization24:02 Plasma Transfusion and Health Innovations
“I have a genealogy, said Carl. Of the starter. Like a family tree. I have it in a frame in the den.” A pandemic favourite on this week's episode: Dave and the Sourdough Starter! And we have two more stories for you, stories about deception! Hosted on Acast. See acast.com/privacy for more information.
Emma Friedman
Emma Friedman
From preaching sourdough with your own starter - to pouring my own down the kitchen sink… What happened? (Is this my first clickbait description? I think so!)Welcome to The From Scratch Body! I'm Liv - and I believe that anyone can cook. Since being diagnosed with endometriosis, I have been on a journey to find out what food makes me feel great. By cooking from scratch I have not only started feeling much better, but also fallen in love with cooking completely! Join me for my weekly food topic and recipe here on my podcast, and check out my website for the transcripts and more. Find me on Instagram, and on YouTube.
Welcome to Season 3, friends. Our apologies to the sourdough and martini communities in advance. Follow The Original Experience: https://www.instagram.com/originalexperiencepodcast?lFollow Kelsey: https://www.instagram.com/kelseyruff/https://www.tiktok.com/@kelsruff?_t=8loHGROsvxD&_r=1Taylor Swift Songs Kelsey Cried to this Week segment intros created by: @SullivanCreativeCo Instagram: https://www.instagram.com/sullivancreativecompany?igsh=MXM1ZHpna24xYmFvcA==
Sarah and Peepaw talk about 529 plans, Alaska, the glamorization of blue collar work, the pitfalls of being 26, and so much more
The Homestead Challenge Podcast | Suburban Homesteading, Food From Scratch, Sustainable Living
Welcome to The Homestead Challenge! In this episode, I'm sharing all the things I'm letting go of in 2024—starting with my sourdough starter (yep, it's time to admit I'm not using it!). Links & Resources Mentioned Freebie Library: https://bit.ly/homesteadfreebies Connect With Me on Social Media: @brittanylgibson Thank You for Listening! If you enjoyed this episode, please follow and leave a review. It really helps The Homestead Challenge reach more folks who want to live a simpler, more self-sufficient life. https://thehomesteadchallenge.com
Nicole Martinez teaches us how to make sourdough at home. We start from scratch with information on making your own sourdough starter, common mistakes with starters. Learn when your starter is ready to make homemade sourdough tips and tricks. How to make The BEST sourdough bread from your starter with step-by-step instructions and the recipe. We then discuss the most common asked questions and troubleshooting your sourdough like: Why is your sourdough sticky, too dense, burning on the bottom and more! Links to RECIPE, videos and mentions from the episode HERE! You can buy some from Babe's Bread by emailing Nicole at: babesbread@yahoo.com for $5 off for our listeners put in the subject: Reckoning Dehydrated Starter Chapters: 0:00 - Intro 2:20 - Sourdough Starter Recipe from Scatch 5:12 - Troubleshooting Your Sourdough 7:56 - Understanding Sourdough Fermentation 26:02 - The BEST Sourdough Bread Recipe 28:11 - Mixing Sourdough 30:15 - Stretch and Folds Process 37:04 - Baking Sourdough Bread 40:57 - Troubleshooting Sourdough Bread/Common Baking Mistakes 50:06 - Storing & Freezing Sourdough Bread 57:41 - Sharing Your Bread 1:02:54 - Essential Tools for Sourdough Baking 1:05:20 - Creative Uses for Sourdough 1:09:35 - Final Thoughts EPISODE MENTIONS: MTN OPS for the best supplements and gear. Use code BRITT for 20% OFF your order! RUGGED ROAD COOLER GET 10% OFF your lightweight and organized cooler here or USE CODE: LONG Have Reckoning create content for your brand, learn more HERE! Follow Us on Social: Follow Nicole on Instagram Follow Nicole on Tiktok Brittney Long IG Reckoning IG Affiliate Disclaimer. Show Notes may contain affiliate links. If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase. Thank you for supporting RECKONING LLC.
This week on Fuel for the Sole, we answer more listener questions, but first we talk about our entry into the sport. We cover: How and why each of us (Meaghan, Meghann and Thomas) started running Sourdough experiments and if they're worth the time What might be causing your mid-race nausea If sodium actually prevents muscle cramps A whole lot more! Want to be featured on the show? Email us at fuelforthesolepodcast@gmail.com. This episode is fueled by ASICS, Cheribundi and RNWY! Head over to ASICS.com and sign up for a OneASICS account. It's completely free and when you sign up you will receive 10% off your first purchase. You also gain access to exclusive colorways on ASICS.com, free standard shipping, special birthday month discounts and more. We love Cheribundi, and now our favorite drink comes in gummy form! We're happy to offer our listeners 20% off their purchase by using the code FUEL at checkout. Get yours today at Cheribundi.com. We've been using RNWY Collagen and loving it. Head over to https://rnwy.life/ and use code FEATHERS15 for 15% off your purchase.
Send us a textMegan and Michelle dive into the world of trad wives, fragile egos, homemaking, poverty cosplay, rich lions, housewife syndrome, and sourdough starter.Sources:- The Tradwife Trilogy: Part 1, Part 2, Part 3- The Rise and Fall of the Trad Wife- Trad Wives Are Thriving in the Post-Dobbs Era- 'Tradwife' Content Isn't Really for Women. It's for Men Who Want Submissive Wives.- Tradwife (Wikipedia entry)- I Lived The “Trad Wife” Life For A Week. This Is What It Taught Me- Sundresses and rugged self-sufficiency: ‘tradwives' tout a conservative American past ... that didn't exist- Meet the queen of the ‘trad wives' (and her eight children)- Exclusive: Talking Trad Wives And Sex Scandals With The 'Secret Lives Of Mormon Wives' Cast- Can ‘The Secret Lives of Mormon Wives' Change a Conservative Religious Culture?Want to support Prosecco Theory?Become a Patreon subscriber and earn swag!Check out our merch, available on teepublic.com!Follow/Subscribe wherever you listen!Rate, review, and tell your friends!Follow us on Instagram!****************Ever thought about starting your own podcast? From day one, Buzzsprout gave us all the tools we needed get Prosecco Theory off the ground. What are you waiting for? Follow this link to get started. Cheers!!
Peter's guests this week are Noel Brohner of Slow Rise Pizza, who has appeared on the show in the past, along with his colleague, molecular biologist James Gaffney. They have been working, along with a few other microbe geniuses, to create a powdered wild yeast sourdough starter that can be used just like instant yeast to make sourdough breads and pizza doughs without the need of keeping a starter in your fridge. How did they do it, when will it be available, and what are the implications of this breakthrough product for all of us? Tune in and find out in this week's episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.
Peter's guests this week are Noel Brohner of Slow Rise Pizza, who has appeared on the show in the past, along with his colleague, molecular biologist James Gaffney. They have been working, along with a few other microbe geniuses, to create a powdered wild yeast sourdough starter that can be used just like instant yeast to make sourdough breads and pizza doughs without the need of keeping a starter in your fridge. How did they do it, when will it be available, and what are the implications of this breakthrough product for all of us? Tune in and find out in this week's episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.
Chalee and Chelsea finally discuss that social media bonanza "Trad wives" from the farm. We also talk about what we think will be the next big lifestyle trend to hit social media. You won't want to miss!!
Chalee and Chelsea start the podcast and experience technical issues within the first two minutes. So come back for part two. haha
It's no secret-- I am an unfit sourdough parent. I often forget to feed it and I regularly leave it in my fridge for 8 months at a time. Yet-- even through my sourdough faux paus, I'm able to maintain a starter that creates delicious bread and more. In today's episode I'm confessing my sourdough sins and sharing my sourdough CPR method for bringing neglected starters back from the dead.Podcast Episode HighlightsMy sourdough bad habitsMy typical sourdough routineMy most recent sourdough starter disasterHow I revived my sourdough starterSigns that indicate your sourdough starter is active againSigns that indicate you cannot save your sourdough starterHow to save and preserve a sourdough starter (esp. when you need a break)Wet vs. dry starter methodFinal thoughts and tips on sourdoughPodcast Episode Resources and Links MentionedMy Instagram reel on reviving an old sourdough starter: https://www.instagram.com/reel/C2swSt6PXvi/Find my free sourdough pdf resource here: https://meet.theprairiehomestead.com/no-stress-sourdough-mainMy sourdough starter tutorial: https://www.theprairiehomestead.com/2020/03/make-sourdough-starter.htmlMy sourdough bread tutorial: https://www.theprairiehomestead.com/2020/04/sourdough-bread-recipe.htmlMy favorite ways to use up a sourdough discard: https://www.theprairiehomestead.com/2021/12/my-5-favorite-ways-to-use-sourdough-discard.html Get weekly musings from my homestead: http://theprairiehomestead.com/letterMy homesteading tutorials & recipes: www.theprairiehomestead.comOur Wyoming-raised, grass-finished beef: http://genuinebeefco.comJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomesteadApply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-applicationPodcast FeedbackDid you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!
Chalee and Chelsea respond to a twitter prompt about 5 things you can do to become the person you want to be in 5 years. Also, we discuss the ugly truth of Spring Training Baseball.
Chalee and Chelsea give an update on the sourdough starter who remains unnamed. We discuss our new weight loss challenge and finally we discuss a "am I in the wrong" story between a married couple and an air travel fiasco. We also sample a A'Capella cookies and cream truffle cone. Please join us.
Chalee teaches Chelsea how to do a sourdough starter and we discuss all things bread.
Sourdough is so intimidating and that is because there are 1000 different people telling you how to do it. Be careful or this, don't do that... well I figured I would be 1001 and talk about sourdough starter, specifically how it isn't as complicated as people make it out to be. I share tips on how to bring your sourdough back from death's door, which I have done many times. UT Website: https://www.untraditionallytraditional.com/ UT Instagram: https://www.instagram.com/untraditionallytraditionalpod/ Joshua Weissman Sourdough Starter: https://www.youtube.com/watch?v=sTAiDki7AQA Top 10 Kitchen Tools Episode: https://untraditionallytraditional.podbean.com/e/top-10-kitchen-tools/
Neil Gaiman is perhaps least-known for his interest in SCOBY-s (Symbiotic Culture of Bacteria and Yeast), but that will no doubt change now that this episode has aired. Gaiman is a bestselling author whose books (American Gods, Coraline, Good Omens) often turn into movies or TV series. When the world was in lockdown at the start of the pandemic, Neil was alone on the Isle of Skye mastering the art of making sourdough bread and bagels. Fellow SCOBY enthusiasts that listen will learn the optimum amount of time one should boil bagels, as well as how to destroy and resuscitate living cultures. He'll also caution against taking your bee colony with you if you move from Wisconsin to New York.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at: sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member.
The December mini-summer" has come and gone. Highs in the 60's with freezing mornings right around the corner. Was nice while it lasted!Blind Hog now has the "sinus crud" and both he and Acorn are leaving a trail of tissues... Well, Acorn prefers bandanas over tissues.. NeilMed squeezy bottle sinus rinsers have save the day. Costco special. Muy bueno!Little goats have been worked over, looking good. Garden has been mulched, more tulips planted. Acorn tried out the sourdough English muffins- perfect result. Also whipped up some cinnamon rolls- two dozen in the freezer, unbaked. Had to bake up eight though to give them a test.Blind Hog says he cannot judge the batch with just one small bun...
Tonight we talked about George Needham -- https://buildingcreativebridges.wordpress.com/2023/11/30/george-needham-hope-and-inspiration/ a true pebble.... Thanks to Paul, Janie H. Diane, Joan Frye Williams, Peter Bromberg, and David Lankes for joining us to talk about George.
Welcome to Friday Coaching Clinic Episodes. These are LIVE coaching session snippets where you have the opportunity to learn as both client and coach. I encourage you to think about how you might coach through this topic as a coach or how this situation may support you as a client. A reminder about these episodes: This snippet is just one way of coaching through this topic. Each coach has their own unique voice, personality and confidence to best support their clients and I invite you to find yours. This week: Why Your Business Needs A Sourdough Starter For More Info Go To: https://amanda-walker.com/best-damn-coach/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
GET ROOTED IN HEALTH - Wellness, Nutrition, Toxin Free Living, Motherhood, Godly Growth Mindset
Hey friend! If you've been following me for some time now, you know that I love my sourdough and have been baking it since 2020! I've done an episode all about my journey with sourdough and my method so feel free to jump back to Episode #35 to learn more. Today I wanted to share some insights on how to revive your starter and some things I have done when mine has been acting funny. I've noticed that drastic changes in weather have affected it and it's taken a little extra love and attention to bring it back to good health. I also talk about starters in the fridge vs. room temp. Chances are you didn't kill your starter even though you think you did. It's ok if it smells off, has a little grey hue to it, some water settled at the top...you can still get it going again. I hope this is helpful for you in your sourdough journey! As always, I am SO grateful to have you here in this space and community. May you be encouraged and uplifted by my stories and life journey I share with you. Blessings of health and happiness, Gabby Episode 35.// Sourdough Journey and Method I use If you liked this podcast and found value here today it would mean a lot if you would hit subscribe and if you scroll down on my show you can leave a rating and review which would mean SO much and help more and more people find this podcast. Email me with topic ideas at gabby.flater@getrootedinhealth.com Facebook - Gabriella Flater Rooted In Health Facebook Community Instagram - @gabby.getrootedinhealth Show Instagram - @getrootedinhealthpodcast Website - Rooted In Health, LLC Email - gabby.flater@getrootedinhealth.com
I have been using einkorn flour for everything these days. I really love all the benefits and the wonderful taste that it imparts. It makes terrific sourdough bread and has so many health advantages I highly recommend giving it a try. Tune in to learn more. Episode link: https://www.culturedfoodlife.com/podcast/episode-243-einkorn-wheat-and-sourdough-starter/ Check out this link: https://www.culturedfoodlife.com/how-to-care-for-your-einkorn-sourdough-starter/ https://www.culturedfoodlife.com/store/product/donnas-live-einkorn-sourdough-starter/ https://www.culturedfoodlife.com/store/product/dehydrated-einkorn-sourdough-starter/
Questions? Comments? We love feedback! Email us at info@baishavaad.org
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at: sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member.
Get started with starting your sourdough starter! Here I talk about how I began my first starter and the wide range of acceptable ways to create and care for a sourdough culture. Sign up for the Getting Started with Sourdough online workshop! Live 3/26/23 3pm pst, or purchase the replay at greenerpostures.com/workshops Sign up for the Greener Postures Membership today! greenerpostures.com/membership TRY AZURE STANDARD for bulk organic groceries and skip the middle man: https://www.azurestandard.com/?a_aid=e26f72d9dd Website: GreenerPostures.com Email: greenerpostures@pm.me Subscribe to Preserving Today on YouTube Follow @greenerpostures on Instagram or Twitter Support Greener Postures: PayPal - paypal.me/greenerpostures and Venmo - search @GreenerPostures Thank you for listening! Disclosure: The links above may be affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase, even if you choose a different item than I recommended! Thank you for your support.
This week on Meat and Three, we're breaking out our magnifying glass to explore the smallest corners of the food world. We start with the microbial and scale our way up from there, but only by a bit. From the tiniest of farmers to deceptive industrial practices, we set out to prove that the most interesting of stories can come in the smallest packages. If you're fascinated by the prospect of cultivating microbes at home, we have just the event for you. On Wednesday, March 8th, Harry and HRN will be hosting “Fermentation Never Sleeps” at Farm to People in Bushwick, Brooklyn. It's a panel discussion and tasting, and it's all about inviting microbes into your personal culinary canon by approaching fermentation in a way that works for you. Click here to learn more and reserve your tickets. Further Reading:Subscribe to Fields now to be the first to know when they launch their new season this Spring. (Apple Podcasts | Stitcher | Spotify | RSS). Marti Buckley is a writer based in San Sebastián, Spain. Marti writes extensively about Basque cuisine and culture. Check out her book on Basque cuisine, La Cocina Vasca here. You can learn more about her upcoming projects here. Ted Schultz is an entomologist at the Smithsonian Musuem of Natural History. Here you can learn more about his research on fungus farming ants. You can visit Edgar Dworsky's website here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast
In this episode we will do our best to guide you through the simple steps of successfully making your first sourdough loaf. Join us as we begin our bread with starter, ferment with flour, and rise to perfection. We would highly recommend our first episode we did on Sourdough. Link as followshttps://ReclaimedHeritage.podbean.com/e/starting-sourdough-sourdough-starter/ Below are links for everything you would possibly need to start your sourdough journey! Remember nothing is required but certain tools can make the process a lot easier. Kitchen Scale https://a.co/d/5jugXZE Weck Jar for Sourdough Starter https://a.co/d/4JkJRUU Round Banneton Basket https://a.co/d/5jNv5Pe Sourdough kit https://a.co/d/d2rOva2 Dough Whisk https://a.co/d/ghVEs35 Bench Scraper https://a.co/d/8TNZefD Wooden Spatula https://a.co/d/i8dUKnM Dutch Oven https://a.co/d/f0EvOVM Bread Bag https://a.co/d/ddNww32 Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts!
"How do I use different ancient grains in making sourdough bread?" "How do they behave differently from wheat?" "How do I freeze and store dough or finished bread?" "And why do all those loaves on Instagram look like THAT, and mine looks like THIS?" All these questions and many more crop up when we discuss sourdough bread. Sourdough bread is one of the hottest topics when we talk about ancestral foods. “Give us this day our daily bread,” “Give the Romans bread and circuses,” “I am the bread of life,” “Turn these stones into bread.” Bread is ubiquitous throughout our history and collective human memory. We both love sourdough bread for its flavor and digestibility, and the accessibility of nutrition in the grains once they've been fermented through the sourdough process. Listen to this episode and get all your question answered and more, then also check out Alison's free course, Ten Tips for Creating and Maintaining a Sourdough Starter, by going to http://ancestralkitchen.com/10tips, where Alison will answer even more questions you didn't know you had. We can't wait to see your finished loaves and enjoy breaking bread with you!*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.** * * * * * * * * * * * * * * * * * * * * * * * * *Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!Alison's oat fermentation course is here, with a 10% discount automatically applied!Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:We answer many listener questions covering the following topics...Where to begin with sourdoughSourdough startersFlours, berries and millingConsistency of your final loaf when using...
Welcome to Reclaimed Heritage, a podcast devoted to traditional skills for the practical home with Christy Goldsmith, Kari Parks, and Elaine Foisy. Join us as we discover the history and health behind sourdough. Everyone has jumped on the sourdough wagon and we want to help you know where to begin your journey through mastering this delicious, artisan masterpiece called sourdough. Below are links for everything you would possibly need to start your sourdough journey! Remember nothing is required but certain tools can make the process a lot easier. Kitchen Scale https://a.co/d/5jugXZE Weck Jar for Sourdough Starter https://a.co/d/4JkJRUU Round Banneton Basket https://a.co/d/5jNv5Pe Sourdough kit https://a.co/d/d2rOva2 Dough Whisk https://a.co/d/ghVEs35 Bench Scraper https://a.co/d/8TNZefD Wooden Spatula https://a.co/d/i8dUKnM Dutch Oven https://a.co/d/f0EvOVM Bread Bag https://a.co/d/ddNww32 Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts!
#175 Today is Wednesday, time for a little wellness boost – a shortened episode to help keep your Warrior Vibe high. This show is a Walking the Talk Vancast, a portable episode that's informal and casual, recorded on the go from wherever Kathy finds herself on the day of recording. Kathy's by the hearth again today, using her van recording set-up for a fireside chat. She's sharing some recent experiences that have inspired her along with some thoughts on creative living and why it's important for your well-being. Kathy then invites you to consider that your greatest creative act is the life you live and shares a simple framework to utilize. If you've been looking to infuse your life with a little inspiration, this is the episode for you. Links:From Type A to Type Be Course: Course overview/sampleFrom Type A to Type Be Coaching: AthenaWellness.com/coachingEmail Kathy: hello@athenawellness.comBook: How to Write One SongBook: The Creative Habit If you'd like to join our circle and never miss a weekly episode, please hit subscribe. While you're there, you can rate the podcast by highlighting the stars that match your experience. Much appreciated! For episode materials, show notes or to submit a question for a future episode, visit: https://athenawellness.com/podcast
This episode is the first Greener Postures Overshare/Q&A. For these special episodes Lanni invites members of the exclusive Greener Postures telegram chat on to a video call to share and ask questions all about a specific topic. In this episode they cover everything about SOURDOUGH STARTERS. If you're just getting started with sourdough, or if you've been curious but maybe feel overwhelmed, listen in and hear about how these fine folks got their starters going and how they use it for baking and sourdough discard recipes. TRY AZURE STANDARD for bulk organic groceries and skip the middle man: https://www.azurestandard.com/?a_aid=e26f72d9dd Amazon Affiliate Links for items I mentioned in this episode: Silicone Jar Spatula: https://amzn.to/3hlIWpK Digital Kitchen Scale: https://amzn.to/3UyO3kK Website: GreenerPostures.com Email: greenerpostures@pm.me Subscribe to Preserving Today on YouTube Follow @greenerpostures on Instagram or Twitter Greener Postures Workshops: GreenerPostures.com/Workshops Support Greener Postures: PayPal search greenerpostures@pm.me and Venmo search @LanniW or sign up for a workshop replay. Thank you for listening! Disclosure: The links above may be affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase, even if you choose a different item than I recommended! Thank you for your support.
Imagine a future in which bacteria is king and you might give a friend the skincare equivalent of a sourdough bread starter so they can grow their own moisturiser at home. Our podcast guest in this episode is on record as seeding this idea. We love the concept of cosmetic science being ever more in the hands of the home formulator, but is this concept just too futuristic? In this episode, Formula Botanica CEO and podcast host Lorraine Dallmeier, a biologist and Chartered Environmentalist, digs deeper into the world of lab-produced ingredients to investigate the field of synthetic biology. Lorraine interviews Jake Wintermute, developer-evangelist at US-based synthetic biology research company Ginkgo Bioworks who describes SynBio as genetic engineering on steroids. In Green Beauty Conversations, we recently covered another new frontier in cosmetic science – biotech beauty. It proved a controversial topic as many in our community felt that using lab-grow plant molecules as 'natural' cosmetic ingredients was a step too far. Listen in and use this episode as a primer to another new branch of science that could open up a revolution in cosmetic ingredients - or perhaps give us more to worry about?
In this episode, Erica and Jules talk about tasty (and not so tasty) gluten-free travel. Jules visited NYC and all of their delicious dedicated GF restaurants, and Erica ate out of a lunchbox on the show floor at D23 Expo.We also learn the status of Erica's sourdough starters she made after the last episode. Rodd and Todd Flanders are both thriving and will one day create delicious bread. Meanwhile, Jules puts another bread machine to the test in her home kitchen. Erica discusses the pitfalls of posting hard-to-photograph food on social media, and Jules shares an insight into being a small business owner making gluten-free products in 2022. Lastly, Erica and Jules both share a public health update to remind people to get their booster shots for fall! RESOURCESLearn about sourdough starters and gluten-free sourdough recipes on GFJules Panasonic Automatic Bread Maker (model SD-R2550) affiliate link GF Jules Bread Maker Review Round-UpMy Gluten Free World Expo 2022 Sept 23-24Mom's Place Gluten-Free Beef StroganoffSECURE-Celiac - The Surveillance Epidemiology of Coronavirus Under Research Exclusion COVID-19 and Celiac Disease from the Celiac Disease FoundationContact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
In this episode, Joey and I discuss what it means to be burnt out on real food–especially sourdough. Many of us felt the initial hype and excitement surrounding sourdough baking but soon abandoned our starters once the inital honeymoon phase wore off. As with anything in life, real food requires regular rhythms, intentionality, and fresh bursts of inspiration. We hope this episode gives you new ideas for utilizing your sourdough starter beyond the traditional artisan loaf– motivating you to get back to baking fermented foods of all kinds.Previous episodes mentioned:Choosing better for your family -- stone ground flour milling with Alyssa of Better Basics MillingSourdough 101 -- A beginner's guide to high hydration sourdoughEnrich Your Ecosystem -- food fermentation with microbiologist, Kaitlynn, of Cultured GuruSupport this podcast by shopping our Homegrown Resources -- real food curriculum, meal plans, coloring books, and moreConnect with us on Instagram: @lizhaselmayer, @joeyhaselmayer, @homegrown_education
In this episode, Jules and Erica celebrate Sourdough September, a completely not made-up holiday that reminds you to feel guilty about that sourdough starter you grew in the pandemic but threw it away because you realize you were never going to use it. Jules and Erica talk about the rumors that sourdough made from wheat is gluten-free (it's not), and the rumor that sourdough made from wheat in different countries is safe (it's not gluten-free either). However, they'll explain that it's easy to make gluten-free sourdough from gluten-free flour - and Jules teaches you how to make a starter and nurture it until you can use it to make bread and other recipes. Erica and Jules also discuss breath testing for SIBO, and other mysteries of the human digestive tract that we can learn from blowing into bags.Resources In one comprehensive post, learn from gfJules how to:Things you might want to buy before making sourdoughHow to make a gluten-free sourdough starterHow to care for your sourdough starterHow to use your sourdough starter to make sourdough recipesSourdough bread recipesFor all things gluten-free sourdough, visit her Homemade Gluten Free Sourdough STARTER & BREAD RECIPE.Other resources featured in the episode: Buy Bread SRSLY - baked gluten-free vegan sourdough from a woman-owned small business (affiliate link)Gluten test results of regular wheat-based sourdoughs claiming to be safe for celiacs or those with gluten sensitivity (but test results show this bread still contains way above FDA allowed 20ppm gluten).Learn more about getting tested for SIBO at trio-smartContact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
It's an all-banter show where Amy Reyes and Carlos Frías dig into all the juicy bits of food news to come out of the 305 in the last week. Among the topics: Who is Larios, what does he have to do with Emilio and Gloria Estefan, and why does it matter that they are cooking Cuban food again Does Timeout Market South Beach still hold up? What Amy's trip to Cartagena, Colombia taught her about Miami dining culture Did you catch Jeremy Ford talking about how he wrestled Anthony Bourdain in jiu jitsu in last week's episode? We have to talk more about that. Learn more about your ad choices. Visit megaphone.fm/adchoices
When in doubt don't throw it out. Refresh, by discarding half of it, and especially any of the smelly, colorful chunks-then just add about the same amount of volume of flour and water. Your starter is stronger than you think, just got to help the good bacteria out by getting rid of the bad bacteria. Happy baking! For more information about House of 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 the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. --- Send in a voice message: https://anchor.fm/house-of-bread/message
You'll always have left-over sourdough starter if you feed your starter once a week and don't bake with it. Here are a few of the things you can do with extra sourdough starter, like pancakes, waffles cookies, brownies, and more. Check out the podcast to learn more. Episode link: https://www.culturedfoodlife.com/podcast/episode-201-ways-to-use-your-extra-sourdough-starter/ Check out this link: https://www.culturedfoodlife.com/ways-to-use-your-extra-sourdough-starter/
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