Live Happy, Eat Dirty Episode 3
Update: 2018-03-28
Description
Bread has had such a bad press lately – we talk to a campaigning baker who has found ways to enjoy her own produce despite a sensitivity to wheat. Discover the secrets of good bread and why it has a place in your diet.
If you’re boggled by bread or afraid of Big Bad Gluten, this podcast is a must-listen. Because bread and other grains can form a brilliant part of a healthy diet for most of us.
In this interview with micro-baker Frances Reid, we learn:
- Why time is the most important ingredient when it comes to great bread;
- How Frances swapped working for a charity for baking dozens of loaves in her ordinary oven;
- How she’s managed her own sensitivities so she can still enjoy her own creations.
And if you want to try baking your own, learn
- Why it’s almost impossible to kill off your starter;
- Why a loaf will change depending on where in your home you let it rise;
- How sourdough croissants are a labour of love.
Plus how to find good bread if you don’t have time to bake your own. And Kate talks about her own experiments with sourdough baking – and the tips she includes in The Dirty Diet: Ditch the Guilt, Love your Food.
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