LH 126: Sourdough Starter and Heirloom Flours

How to make sourdough bread using heirloom grains - And make an Onion Jam Recipe to spread on that fresh baked bread!

This is an important episode and I could not be more excited to share it. Here’s why…

When we take the time to do things like make our own breads or ferment our own yogurt, we are not only creating incredible flavors – we are also connecting with our food.

But…When we take that connection a step further by investigating where the base ingredients for that food comes from…then, we are participating in the story of our food.

That deep dive is what this week’s episode is all about.

I brought on Sarah Owens, a James Beard Award-winning author, baker, and organic gardener. We look at the art of making sourdough starter from the seed in the field to the delicious steaming bread loaf coming out of the oven.

We look at the whole story and the importance of good ingredients when it comes to our health and that of our planet.

But hey - we didn’t even scratch the surface of this big topic! And I’m sure this episode will leave you wanting to hear more. But fear not – I plan on having Sarah back soon.

In the meantime, you’ll learn all about sourdough starter, heirloom grains, and even onion jam.  OH MY!

You will learn:

• Why conventionally grown wheat is actually pretty scary
• What is it about sourdough that’s so good for gut-health
• Why heirloom, stone-milled flours are better for us
• How should you store stone-milled flour for best results
• What exactly is a subscription-based artisan microbakery
• The difference between yeast-water sourdough and traditional sourdough
• How foraged ingredients can be nutrient-rich
• What makes onion jam so darn addictive

As always, you can get more resources, a FREE PDF recipe from the book and links at www.LivingHomegrown.com/126 and you can get a full transcript of the episode.