A Better Bread

Sourdough bread is alchemy personified, as just 3 ingredients — flour, salt, and water — transform themselves into a delicious food item that also happens to be insanely healthy. Yet despite centuries of sourdough wisdom, 21st century bread is made with dozens of unnecessary (and perhaps unsafe) additives. And those microbiome benefits that sourdough boasts? Sadly, modern bread has none.

Today in honor of #SourdoughSeptember: A conversation with professional bakers Ed and Natasha Tatton about the reasons why we should all be eating sourdough on the regular (and how, too, to get started on your own sourdough baking journey if the mood strikes).

Here’s a preview:

[5:00] Sourdough isn’t a skill, it’s an understanding

[9:00] Sour-faux? Loaves at the supermarket may say “sourdough” but are a-lyin’ (and have tons of additives within)

[15:00] Not everyone should make sourdough, but everyone should eat it: Breaking down the (numerous) health benefits of fermented foods

[22:00] Sourdough starters were once passed down as wedding gifts. Here’s everything you need to know about your “low-maintenance pet”

[29:00] Pro tips for sourdough success from professional bakers

Resources mentioned:

• Preorder BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking
• The Real Bread Campaign
• Brod & Taylor
• Blue Zones documentary (via Netflix)
• Episode #403: The Processed Food Problem

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