🎙️ New Episode Alert! Breaking Bread - Episode 4: Ancient Grains: Rediscovering the Roots of Bread 🌾

Hey, bread enthusiasts! We’re back with another exciting episode of “Breaking Bread.” This time, we’re exploring the world of ancient grains and how to incorporate them into your baking. 🌿🍞
In this episode, we cover:
• What Are Ancient Grains? Learn about Einkorn, Emmer, Spelt, Kamut, Amaranth, Quinoa, and Millet.
• Why Use Ancient Grains? Discover their rich flavors, nutritional benefits, and sustainability.
• Baking Tips: Get practical advice on how to start baking with ancient grains from our bread squad expert, Henry Hunter.
• Spotlight on Einkorn: Dive deep into the characteristics and baking tips for this ancient grain.
Featured Expert Insights:
• Henry Hunter shares his love for spelt and its unique qualities in sourdough baking.
Useful Resources:
• The Sourdough School by Vanessa Kimbell: The Sourdough School
• The Perfect Loaf by Maurizio Leo: The Perfect Loaf
• Tartine Bakery by Chad Robertson: Tartine Bakery
• BREAD: A Journey Through History, Science, Art, and Community by Henry Hunter: Vitale Sourdough Co. amzn.to/3Y1pt0M
Hashtags:
#BreakingBreadPodcast #AncientGrains #BreadBaking #BakingGreatBreadAtHome #Sourdough #BakingCommunity #HomeBaking #VitaleSourdoughCo.
Don’t forget to check out the show notes for links to resources on ancient grains and some of Henry’s recommended recipes to get you started. If you have a topic you’d like us to cover or a baking success story to share, leave a comment or reach out to us through our community page.
Happy baking, everyone! 🥖👨‍🍳👩‍🍳