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.