147: Baking Sourdough Without Quitting Your Day Job

In this episode, I sit down with Brittany from Team Dirty and the creator of the Clean Food Dirty Girl Sourdough Course. Brittany shares why she’s so obsessed with fermentation, how the process can be surprisingly healing, and why homemade sourdough is better for our health and the planet.

We get into the community vibe (AKA the sourdough cult) that forms around baking, why long-fermented sourdough works for some people with gluten sensitivities, and the biggest head-ups for new bakers. We even tumble down the rabbit hole about the history of flour and how it’s processed today.

If you’ve ever been curious about baking sourdough, or have a lonely sourdough starter in your fridge calling your name, this episode is a must-listen.

Helpful links

• The Health Benefits of Long-Fermented Sourdough Bread
• Check out the Sourdough Course and save $15 with the coupon code PODCAST
• Sourdough starter from King Arthur Baking (affiliate link, and the starter Brittany and many course takers use)
• Keep the fermentation party going with the Miso Workshop
• Check out the Sourdough Course Wall of Love
• Find delicious recipes to use with your sourdough in Meal Plan Club
• Recipes Brittany used with freshly-milled flour: Caramel Apple Pumpkin Pie Breakfast Cake and Nutty Pumpkin Cranberry Bars

Transcript, auto-generated, may have errors