Recordings with contact mic of sourdough bubbles

sourdough fermentation

Soderle! Die Ostsee-Perlen sind zurück und stellen in ihrer Septemberfolge eindrucksvoll unter Beweis, dass man für reichlich braune Scheiße gar nicht ganz nach Sachsen und Thüringen reisen muss, die gibt es leider auch hier an der Ostsee. Wo genau, das verraten die beiden sonnenverwöhnten Nordlichter hier und heute. Außerdem geht es um Mikrofeminismus, die schönsten Badestellen in Grömitz und Sierksdorf und wie man beim Wandern mit Wassereinlagerungen in den Händen umgehen sollte. In der Rubrik „Richtig rasante Action“ dürfen sich die Hörerinnen und Hörer über die Themen Häkeln, Brot backen und Trad Wives freuen.
Weshalb Gesche jetzt eine neue Freundin namens Daniela hat und sie zuhause ab sofort zwei weitere Blagen durchfüttern muss und wie es kommt, dass bei Kristina der Werner so aufgeht und warum sie ihren Sitzplatz bei Karl May mit einem vorwitzigen Penis teilen musste, um all das und vieles mehr geht es in dieser spätsommerlichen Super-Folge!

Wichtiger Tipp für feste Maschen: Yarn over, pull through. Yarn over and pull through too…

Die nächste Ostsee-Perlen-Folge erscheint wie immer am ersten Freitag des Monats, also am 4. Oktober 2024.

Unser Werbepartner: Auch in dieser Folge sind die famila Warenhäuser in Neustadt i. H., Eutin, Oldenburg und Heiligenhafen unsere Werbepartner. Weitere Informationen gibt es unter https://www.famila-nordost.de

Der Penisplatz bei Karl May // Ostsee-Podcast 185

Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation. Anita joins us on the program to discuss her workshops at SIBF and what inspired her to become a writer with a dose of passion for sourdough. 


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Sourdough Mania with Anita Šumer (11.11.24)

We discuss Fyodor Dostoevsky’s advice about lying, Matt’s desire to be a good father, sourdough bread, and turtles all the way down.

“Above all, don't lie to yourself. The man who lies to himself and listens to his own lie comes to such a pass that he cannot distinguish the truth within him, or around him, and so loses all respect for himself and for others. And having no respect he ceases to love, and in order to occupy and distract himself without love he gives way to passions and coarse pleasures, and sinks to bestiality in his vices, all from continual lying to other men and to himself. The man who lies to himself can be more easily offended than any one. You know it is sometimes very pleasant to take offense, isn't it? A man may know that nobody has insulted him, but that he has invented the insult for himself, has lied and exagerated to make it picturesque, has caught at a word and made a mountain out of a molehill he knows that himself, yet he will be the first to take offense, and will revel in his resentment till he feels great pleasure in
it, and so pass to genuine vindictiveness.”

- Fyodor Dostoevsky 


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Sovereign Goods - www.etsy.com/shop/SovereignThreadGoods Cafe Medici - mediciroasting.com/?srsltid=AfmBOo…9eDe2OliQmjTc2A

Ep 219: Above all, don't lie to yourself

Sourdough bread is more than just a baked good—it’s a tradition, an art form, and a science all rolled into one. With its distinctive tangy flavor, chewy crumb, and crispy crust, sourdough has won the hearts of home bakers and professionals alike. But what makes a perfect loaf? Mastering sourdough requires patience, the right ingredients, and an understanding of fermentation. Whether baking at home or sampling treats from bakeries in Mattoon, IL appreciating the craft of sourdough adds a deeper enjoyment to every bite.

The Science Behind Sourdough
Unlike conventional bread that relies on commercial yeast, sourdough is naturally leavened. This means it uses a fermented starter—a mixture of flour and water that captures wild yeast and bacteria from the environment. This fermentation process not only gives sourdough its signature tang but also makes it easier to digest and enhances its nutritional benefits.

A strong, active starter is essential for a well-risen loaf. Regular feedings (typically equal parts flour and water) keep the yeast and bacteria thriving, ensuring consistent fermentation and rise in the final bread.

Key Ingredients for the Perfect Loaf
A great sourdough loaf starts with just a few simple ingredients:

Flour: High-protein flours, like bread flour, contribute to a strong gluten network. Whole grain flours, such as whole wheat or rye, add depth of flavor.

Water: Hydration levels affect the dough’s texture. Higher hydration (around 75% or more) results in an open, airy crumb.

Salt: Enhances flavor and regulates fermentation.

Sourdough Starter: The living culture that makes it all possible!

Mastering the Process
Mixing and Autolyse – Combine flour and water and let the mixture rest for about 30 minutes before adding salt and starter. This step improves dough structure.

Bulk Fermentation – The dough ferments at room temperature for several hours, with periodic stretching and folding to build gluten strength.

Shaping – The dough is shaped into a round or oval and given a final proof.

Cold Proofing – Many bakers refrigerate the dough overnight to develop complex flavors and enhance oven spring.

Baking – A preheated Dutch oven or steam-filled oven ensures a crisp crust and a well-risen loaf.

Enjoying Sourdough at Home and Beyond
The beauty of sourdough lies in its versatility. From rustic country loaves to flavored variations with nuts, herbs, or cheese, the possibilities are endless. Home bakers take pride in their unique starters, often passed down for generations. But for those who prefer to enjoy expertly crafted loaves, local bakeries offer outstanding options. Sourdough baking is a rewarding process, one that connects us to age-old techniques while allowing for creative expression. With practice, patience, and quality ingredients, anyone can craft the perfect loaf.



The Art of Sourdough: Crafting the Perfect Loaf

My friend met Action Bronson at Kebabistan

Join Peter Dills as he sits down with Randall Michael Tobin, the creator of "Random Acts of Breadness" Discover fascinating story behind his sourdough passion, and how the pandemic shaped his baking journey why one loaf of bread can change a strangers day

Random Acts of Breadness the art of Sourdough Bread

Libbie Brown wanted a way to make an income and raise her daughter at home, so she created a sourdough business. She now sells a variety of sourdough products from scones to cinnamon rolls.

Article: https://www.byui.edu/radio/local-news/young-mom-creates-sourdough-side-hustle

Young mom creates sourdough side hustle

Can you keep eating dairy or sourdough bread during breast cancer recovery—or do they need to go?

In this episode, I walk you through the confusing world of food myths and metabolic health, exploring:

The difference between A1 and A2 dairy

What the research says about dairy and cancer risk

Whether sourdough bread is truly blood sugar–friendly

How gluten impacts gut health (and what zonulin has to do with it)

And the truth behind the “toast your bread to reduce carbs” trend


Whether you love yogurt or can’t part with crusty sourdough, you’ll leave this episode with clarity—not guilt.

🧪 Featured Studies:

2020 Loma Linda University Study: https://doi.org/10.1093/ije/dyaa007

2021 Meta-analysis: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8520314/

WCRF Dairy and Cancer Prevention Review: https://www.wcrf.org/wp-content/uploads/2024/10/Meat-fish-and-dairy-products.pdf

Toasting & Glycemic Response Study: https://pubmed.ncbi.nlm.nih.gov/17426743/

🎧 Listen now and learn how to make nourishing food choices based on your body, not food labels or fear.


Let’s Connect!
If this episode helped you breathe a little easier, please share it with a friend or leave a review. Every share helps spread this message of hope, healing, and whole-person wellness.

💌 Join my email list for weekly wellness tips & podcast updates → The Breast Cancer Recovery Coach

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#422 Dairy and Sourdough After Breast Cancer - What's Safe and What's Hype?

"Slow Rise at Nashoba Brook Bakery" by Dr. Elliot Lach is a folk-inspired tribute to a hidden gem in West Concord, Massachusetts—the Nashoba Brook Bakery. Known simply as “Slow Rise,” this bakery and café is tucked away behind an old brick mill building, without billboards or bright advertisements. You find it by following a quiet sign painted with stars and an arrow, leading you to the heart of a working bakery. Inside, the air is alive with the rhythm of bread—racks and racks of sourdough loaves, fragrant rosemary garlic, multigrain, rye, and more, and warm slices fresh from the oven.

This song captures that spirit of patience, craft, and community: the slow rise of sourdough, the slow rhythm of a sometimes babbling brook, and the way hidden treasures are often the ones most worth discovering.

Slow Rise at Nashoba Brook Bakery

The BYU-Idaho Radio Podcast includes local news, interviews, and BYU-Idaho devotional addresses. Check out our other podcasts for more content: BYU-Idaho Radio Headlines, BYU-Idaho Radio's The Spot, and BYU-Idaho Disciple Journeys.

Hi! I am Arianna Williams an expert in the grocery delivery industry and I have been working in this industry for the last 5 years. I am not the owner of the content which has been published here. This content is only for knowledge purposes. This content belongs to the respective owners and I do not hold any right to this content.

Peter Dills, L.A.'s "King of Cuisine" talks about restaurants, food, chefs and trivia. Now on podcast

A podcast by Matt McCloskey and Michael Vaclav

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Der einmalige, preisgekrönte Ostsee-Podcast aus Neustadt in Holstein mit und von den beiden zauberschönen, eloquenten und bahnbrechend lustigen reporter-Perlen … äh … -Redakteurinnen Gesche Muchow und Kristina Kolbe. Sie teilen mit euch Insiderwissen aus der Redaktion und jede Menge Kleinstadt-Gossip aus der Lübecker Bucht. 
Freut euch auf Realtalk!

New tracks tagged #sourdough