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.
