Bread has become one of the most misunderstood foods of our time, but what if the problem isn't always the bread — what if it's the way we make it? Discover how wild yeasts, lactic acid bacteria, and time transform simple flour and water into something extraordinary. From reducing phytic acid to creating unique flavors, sourdough reminds us that microbes have the power to transform our food — and maybe even the way we think about bread. 🌾🍞

Episode link: https://www.culturedfoodlife.com/podcast/episode-361-is-bread-really-the-problem-or-is-it-the-way-we-make-it/

Link(s) I talked about:

• Article: https://www.culturedfoodlife.com/the-lemon-rosemary-sourdough-bread-i-cant-stop-making-every-summer/
• Video: https://www.youtube.com/watch?v=bCfy9EG39MY

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