Welcome to The Bread Winner Podcast, the show for microbakery owners who want to create a successful microbakery without spending every waking minute in the kitchen. I'm Caroline Bower, and I bake over 100 loaves a week from my home while still getting 8 hours of sleep and having time to be fully present in the important moments with my family. If you're looking to build a thriving sourdough business from your home, you're in the right place. Every Thursday, I'll be sharing new episodes packed with practical advice on everything from marketing and sales to process optimization and real-life strategies to maintain a healthy, intentional lifestyle. We'll dive into how to get started, attract (and keep) your first raving customers, plan your ideal week, scale your operations, and price your products. Plus, we'll occasionally have some fantastic guests who are experts in the sourdough world. This podcast is all about giving you the tools and confidence to cultivate business that fits into your life, not the other way around. So, hit that subscribe button, do your next round of coil folds then grab a cup of coffee and get comfy for the next 20 minutes. Let's start building your dream microbakery together! more

Are we in the glorious final days of the physical cookbook just as interest in the ancient art of sourdough baking is at an all time high? Hopefully not, but if we are let celebrate what make cookbooks, especially bread cookbooks the lynchpin of the kitchen...counterculture if you will. For bread bakers and all lovers of cookbooks, the Bake this Book podcast discusses the bread cookbooks that will be your reference for years to come. Join Erik Fabian, cookbook lover and home baker, as we discuss naturally leavened, sourdough breads with a bit of pastry, pizza and talk about baking culture. We invite authors to talk about their inspiration, their favorite baking tips and the impact cookbooks have had on their lives. more

Sourdough Sorcery is a podcast for home bakers, bread lovers, and curious cooks who want to turn simple ingredients into something truly magical. Hosted by Gloria MacDonald, the Sourdough Sorceress, this show blends stories, science, and a sprinkle of sourdough magic to help you bake better bread, nourish your body, and fall in love with the slow, satisfying art of sourdough. Each episode dives into: The health benefits of sourdough and long fermentation The why behind the process—from starters and fermentation to flavor and texture Practical tips, techniques, and troubleshooting for real home kitchens Creative ideas for using sourdough beyond bread, including discard recipes and seasonal bakes The deeper joy of slowing down, baking with intention, and sharing food with the people you love Whether you're brand new to sourdough or a seasoned baker looking for fresh inspiration, Sourdough Sorcery is your cozy companion in the kitchen—here to make sourdough feel approachable, empowering, and a little bit magical. New episodes serve up knowledge, encouragement, and plenty of crusty inspiration to help you bake with confidence and create loaves you're proud to share. Learn more, explore recipes, and discover tools of the trade at SourdoughSorcery.com. more

Join King Arthur's Jessica Battilana and David Tamarkin as they explore every corner of the world of baking. Each episode dives deep into a different baked good — its history and lore, tips and tricks, trends and takes — and they'll always leave time to answer baking questions from listeners. Along the way they chat with the best bakers in America to get their expert advice. more

Inspiring conversations from leaders and innovators throughout the sourdough community. Hear the stories behind the bakers, authors, growers, millers, artists, and other creative minds that you've always wondered about. more

A podcast dedicated to the craft of baking delicious and wholesome bread brought to you by House of Bread founder and CEO, Sheila McCann. more

Two ladies walked into a bar... Eight years later, they made sourdough. For years, Rachel and Claire didn't knead an audience. Now, they knead you.Average bakers. Above average conversation. more

Flour, water, yeast, rebellion. Bread Heads is a deep dive into the art, science, and culture of bread. From ancient sourdough traditions to punk-style DIY baking movements, we explore the stories behind every loaf. Whether you're into crusty baguettes, wild fermentation, or the perfect grilled cheese vessel, this podcast is for carb lovers, home bakers, and anyone who believes good bread is a way of life. So, preheat your ovens—it's time to break bread. more

Proven: Baking as Lifestyle medicine (BALM) follows the journey of how Vanessa developed and evident based approach to nourishing bread. guest have been part of the work at The Sourdough School, and support the Baking as Lifestyle Medicine Protocol sharing how good bread is the foundation to good gut health and mental health. Presented and Produced by Dr Vanessa Kimbell, Founder of The Sourdough School. From soil to slice, this podcast explores how bread when made properly can nourish both body and mind. With a focus on mental health, we dive into the science of fermentation, the gut microbiome, and nutrigenetics,. Guests span the entire bread-making system from wheat breeders, farmers, millers, and bakers to doctors, nutritional psychiatrists, and gut health specialists brought together to explore the impact of bread in depth. This is a multidisciplinary, evidence-based, and unapologetically disruptive podcast, featuring some of the world's leading experts sharing their insights. A knead-to-know conversation, grounded in science, this podcast redefines bread as lifestyle medicine transforming the way we approach our most fundamental food. What you'll learn, as you listen in, is that your daily bread isn't the problem. When done right, it's a delicious and powerful part of the solution. more

Welcome, bread enthusiasts and curious bakers, to the very first episode of 'Breaking Bread'! I'm your host, Rachel Parker, and I'm thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we're here. I've been baking bread for over two decades, written a few books on the subject, and I'm the proud admin of an amazing online community of bread lovers. Our group, 'Baking Great Bread at Home,' has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there's something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can't share the smells just yet, but I promise, your imagination will be working overtime! In each episode of 'Breaking Bread,' we'll explore everything from basic techniques to advanced artisanal methods. We'll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn't just my show it's ours. In future episodes, we'll be featuring guests from our community and other expert bakers. We'll answer your questions, share success stories, and maybe even commiserate over those loaves that didn't quite rise to the occasion. Now, let me give you a taste of what's coming up in today's inaugural episode: First, we'll be tackling one of the most common questions I get in our group: 'Why won't my sourdough starter… well, start?' I'll share some troubleshooting tips that'll have your wild yeast thriving in no time. Then, we're going to explore the fascinating world of heritage grains. I'll introduce you to some old-world wheats that are making a big comeback and explain why they're worth experimenting with in your baking. And finally, for our 'Slice of History' segment, we'll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it's not what you might expect! So, whether you're a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you're in the right place. Let's break some bread together, shall we? This is 'Breaking Bread.' Let's get this show on the proofing rack! Alright, let's dive into our first topic: the mysterious world of sourdough starters. I can't tell you how many times I've seen posts in our 'Baking Great Bread at Home' group that go something like this: 'Help! My sourdough starter isn't bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?' First off, let me assure you you're not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn't dead. It might be sleeping, or it might just need a little TLC. Let's break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it'll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you're first creating a starter, it can take up to two weeks to really get going. Don't give up! Now, here's a tip that's been a game-changer for many in our community: the pineapple juice trick. When you're first creating your starter, try replacing the water with unsweet more

Fascinating stories about sourdough, bakers and the wonders of the bread Universe.

Saving Bread explores sourdough, grain, fermentation, craftsmanship, and the people keeping real bread alive. Join baker and educator Allison White for practical lessons and thoughtful conversations with bakers, millers, farmers, oven makers, and others shaping the future of bread.Long live real bread. more

Welcome to The Flour Files - where the starter is active, the butter is salted, and there's always something rising in the baking world. 🥖🧈Join Brittani of The Salt + Butter Edit for sourdough secrets, baking tips and hacks, ingredient showdowns, taste tests, kitchen finds, viral trends, baking myths, and the conversations bakers are actually talking about.We'll test the advice, question the rules, share a few opinions, and probably use an unreasonable amount of butter along the way.Grab your coffee, feed your starter, and pull up a chair.The Flour Files are officially open. more

This podcast is about everything bread. From easy bread rolls to artisan sourdough, I've got you covered. I will be posting my tips/hints for bread making with every day ingredients and with the tools you have right in your kitchen! more

An intriguing, somewhat mysterious summary of one totally normal, absolutely mundane experiment with sourdough starters. Written by Joseph Lewis, Narrated by Joseph Lewis more

This is a one-off podcast episode for a science project. I was given the opportunity to send an experiment on a high-altitude weather balloon to 100,000 feet, and that experiment was sourdough starter. This episode explores and describes the experiment from start to finish. Read the Science Research Proposal: https://bit.ly/3Ny6rGEView the images: https://bit.ly/3MFZBiwReview the Works Cited: https://bit.ly/3yU7qNf more

Have you ever wondered why modern bread is the way it is? Do you think beer is basically a meal? Do you want to make your own sourdough starter? Are you curious about how and why ancient peoples preserved food? If you answered yes to any of these questions, join Cass as she stumbles around looking for the answers. Here you may find ancient food lore, audio-guided recipes, guest episodes, personal experiences, and really anything that Cass finds interesting. You might be disappointed, but we never promised otherwise. more