
Episode #13
Sourdough, Soil and the Secrets of Good Bread
In this episode Kristen chats to Tanya Krikke, our own sourdough baker from Indie Bakehouse in Woolloongabba, Brisbane. Tanya mades beautiful, organic breads and baked goods and is a wealth of information on food as medicine. TOPICS COVERED: What’s happened to bread - how it’s not at all what it used to be Why so many people are gluten intolerant these days What it takes to make good quality sourdough Why we should be eating chewier foods (including harder breads) Pesticides sprayed on wheat in the fields and in silos What happened to the farming textbooks before 1940? RESOURCES + LINKS Spray-Free Farmacy Use the code MINDFUL FOODIE for 10% off your first order Indie Bakehouse What’s With Wheat Documentary Three Apples Fall from the Sky Book FOLLOW Spray-Free Farmacy @sprayfreefarmacy Indie Bakehouse @indie.bakehouse






