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?
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