Arts

Books

Fashion & Beauty

Performing Arts

Food

Visual Arts

Design

Business

Entrepreneurship

Investing

Marketing

Careers

Management

Non-Profit

Comedy

Stand-Up

Comedy Interviews

Improv

Education

Self-Improvement

How To

Courses

Language Learning

Fiction

Comedy Fiction

Drama

Science Fiction

Government

Health & Fitness

Medicine

Alternative Health

Nutrition

Mental Health

Fitness

Sexuality

History

Kids & Family

Parenting

Stories for Kids

Education for Kids

Pets & Animals

Leisure

Video Games

Games

Automotive

Animation & Manga

Hobbies

Aviation

Home & Garden

Crafts

Music

Music Commentary

Music Interviews

Music History

News

Sports News

Entertainment News

News Commentary

Politics

Daily News

Business News

Tech News

Religion & Spirituality

Christianity

Spirituality

Religion

Judaism

Islam

Buddhism

Hinduism

Science

Social Sciences

Life Sciences

Natural Sciences

Nature

Chemistry

Mathematics

Earth Sciences

Physics

Astronomy

Society & Culture

Documentary

Relationships

Philosophy

Personal Journals

Places & Travel

Sports

Golf

Soccer

Wrestling

Basketball

Football

Fantasy Sports

Baseball

Wilderness

Running

Hockey

Rugby

Cricket

Volleyball

Tennis

Swimming

Technology

True Crime

TV & Film

Film Interviews

TV Reviews

After Shows

Film Reviews

Film History

Talk About with Linda Rez, Janey Anderson and William Pollard. Enjoy the shows in archives.

Talk About with Linda Rez, Janey Anderson and William Pollard.Enjoy the shows in archives.

Talk About with Linda Rez, Janey Anderson and William Pollard. Enjoy the shows in archives.

Talk About Radio

清华大学广播台读书组倾情推出全新的读书访谈节目——珊越拾穗。节目从读书组成员蒋林珊、倘凌越自身的阅读经历出发，以一问一答、轻松聊天的形式，结合自己的生活点滴、身边的文娱故事，为听众带来最新鲜、最个性化的阅读体验与思考。节目风格轻快活泼，以书籍、文艺文化、人生体验为脉络，不受栏目拘束，且看珊越如何从书籍的麦田中拾起思想的麦穗与听众分享吧。

清华大学广播台读书组倾情推出全新的读书访谈节目——珊越拾穗。节目从读书组成员蒋林珊、倘凌越自身的阅读经历出发，以一问一答、轻松聊天的形式，结合自己的生活点滴、身边的文娱故事，为听众带来最新鲜、最个性化的阅读体验与思考。节目风格轻快活泼，以书籍、文艺文化、人生体验为脉络，不受栏目拘束，且看珊越如何从书籍的麦田中拾起思想的麦穗与听众分享吧。

清华大学广播台读书组倾情推出全新的读书访谈节目——珊越拾穗。节目从读书组成员蒋林珊、倘凌越自身的阅读经历出发，以一问一答、轻松聊天的形式，结合自己的生活点滴、身边的文娱故事，为听众带来最新鲜、最个性化的阅读体验与思考。节目风格轻快活泼，以书籍、文艺文化、人生体验为脉络，不受栏目拘束，且看珊越如何从书籍的麦田中拾起思想的麦穗与听众分享吧。

【校友专栏】珊越拾穗

空気に染まりやすい日本。空気を読みすぎる日本。しかしときには、よどんだ空気をかき回し、新しい風をふき起こそう！ベストセラー「がんばらない」で日本中を涙に染めた医師・鎌田實が、空気に染まらない新しい生き方を提唱する。イラク、チェルノブイリ、パレスチナ…世界中を旅して得た人と人とのつながり。「ウェットな資本主義」など独自の経済観。音楽プロデューサーとしての顔も持つ鎌田の芸術の世界。命、人権、教育、医療。そして今鎌田が最も力を注いでいる被災地支援、原発問題。生き方のヒントが満載、新感覚ポッドキャスト！

空気に染まるな！～新しい日本を考える～

Programa de entretenimiento y actualidad.

Dos y Punto

Hosted by Faith Brockers and Breana Harris, Lipstick & Tea is an internet talk show to cater to women of all races and ethnicities to talk about issues that affect us.

Hosted by Faith Brockers and Breana Harris, Lipstick &amp; Tea is an internet talk show to cater to women of all races and ethnicities to talk about issues that affect us.

Lipstick & Tea

Беседы отца с сыном. Иногда приглашаем интересных гостей и расспрашиваем их. Это не о мороженом, но и о мороженом тоже. Воспоминания, курьезные истории, интересные вопросы слушателей, и не только.

Вкусный подкаст по 20К

Okuyucu / Reader

印象に残ったことについて話します。

日々色々

Advice and entertaining stories about teen life. We talk about everything teen related and encourage you to interact with us! Updated once a week.

Something Good

Sole Sisters with Amaya Farr and Bradleigh Mills, two college students tackling the challenges of a Gen Z culture and the highs and lows that come along with it. Sole Sisters is a podcast centered around the essence of the soul, leaving listeners ready to traverse through different paths of life.

Sole Sisters

Eğitimci Hasan Arslan’ın çeşitli platformlarda konuk olarak katıldığı programların ses kayıtlarından oluşur.

Eğitimci Hasan Arslan

Contamos histórias de mulheres que se destacam em grandes projetos ambientais no Brasil. 

Projeto de Paulina Chamorro e João Marcos Rosa

Apoio: Fundação Toyota do Brasil 

Produção: Compasso Coolab

Contamos histórias de mulheres que se destacam em grandes projetos ambientais no Brasil. Projeto de Paulina Chamorro e João Marcos Rosa Apoio: Fundação Toyota do Brasil Produção: Compasso Coolab

Mulheres na Conservação

Big problems, casual conversations. 

A podcast for those of you navigating your twenties; struggling or thriving. We chat about the problems and issues that plague the minds of 20-somethings and try to solve them! Come along for the ride as we try to become better people... hopefully!

Big problems, casual conversations. A podcast for those of you navigating your twenties; struggling or thriving. We chat about the problems and issues that plague the minds of 20-somethings and try to solve them! Come along for the ride as we try to become better people... hopefully!

Sam and Em Solve The World's Problems

Las sociedades evolucionan con el tiempo, hoy por hoy nos encontramos presos de esta sociedad moderna que nos lleva consumismo, eso conlleva a vivir en lo desechable.

Sociedad de lo Desechable

Hey Meka! is a podcast where I freely talk about everything from A-Z with my guest, friends and family. You never know what you are in store for. I let you you into my life and really share it all with you guys! I hope you have a fun time on this journey with me.

Hey Meka!

8 Participantes se enfrentan semana a semana en Mic Royale el único podcast en formato de reality show del mundo. 

Dealer's Choice se enorgullece en presentar a 8 personas que luchan para obtener su podcast producido y editado por nosotros en 2021.

1 de ellos sera nuestro próximo conductor, solo 1.

8 Participantes se enfrentan semana a semana en Mic Royale el único podcast en formato de reality show del mundo. Dealer's Choice se enorgullece en presentar a 8 personas que luchan para obtener su podcast producido y editado por nosotros en 2021. 1 de ellos sera nuestro próximo conductor, solo 1.

8 Participantes se enfrentan semana a semana en Mic Royale el único podcast en formato de reality show del mundo.&nbsp;

Dealer's Choice se enorgullece en presentar a 8 personas que luchan para obtener su podcast producido y editado por nosotros en 2021.

1 de ellos sera nuestro próximo conductor, solo 1.

Mic Royale [RealityCast]

Just Sayin' follows host Jodi-lynn as she tries to navigate life as an "adult" during a Pandemic. Because it's true, "no one likes you when you're 23". From losing relationships, jobs, and more; Just Sayin' is relatable to anyone who has also experienced loss this year while on the journey to be found with a good laugh (or cry) along the way. A podcast about anything and everything with a Host who has nothing.

Just Sayin' w. Jodi-lynn

Real moms (and parents) are honest, vulnerable and self-deprecating. They aren't perfect, but they try really hard and never give up. Join Amber and Nikki every Tuesday as they share opinions and experiences that will make you smile and feel better about yourself in the end. Because who doesn't need a weekly dose of parenting reassurance?

The Real Moms Podcast

En podkast med Bjørk Matheasdatter og Frode Thuen der aktuelle bøker, filmer og tv-serier danner bakgrunn for samtaler om parforhold, relasjoner og kjærlighet. Lytt, lær og bli inspirert.

Kjærlighet i kulturen

Covering crocodilians, from little known facts to recent events, to reviews of documentaries, even. If it centers on gators, crocs, gharials or caiman, An.             Alligator's articles about Crocodiles will be on the scoop before one could say, "Home sweet swamp!"

Covering crocodilians, from little known facts to recent events, to reviews of documentaries, even. If it centers on gators, crocs, gharials or caiman, An. Alligator's articles about Crocodiles will be on the scoop before one could say, "Home sweet swamp!"

An Alligator's Articles About Crocodiles.

Seja bem vindo ao seu ambulatório amoroso

Ambulatório Amoroso

The Street Life Podcast is all about empowering our people on the streets. Encouraging them to present themselves well and conduct their behavior in a reputable fashion. We're engaging with our listeners and making sure we are bettering our lives and helping the people around us; because The Street Life podcast is giving you the book smarts and street smarts to everyday living.

Street Life Podcast

Hilvanando recuerdos, un viaje por la radio con historias, personajes y 
anécdotas de los inicios de este medio de comunicación en Colombia.

Hilvanando recuerdos, un viaje por la radio con historias, personajes y anécdotas de los inicios de este medio de comunicación en Colombia.

Hilvanando recuerdos con Jorge Antonio Vega

Discussing a wide variety of topics and themes each week, full of fun, humour, emotion and warmth.

There's Something About Jack

Podcast สำรวจความเป็นญี่ปุ่น ผ่านเรื่องเล่าและข่าวสาร: ความก้าวหน้า ภูมิปัญญา วิถีชีวิต และเศรษฐกิจ
อันเปี่ยมไปด้วยเอกลักษณ์และน่าตื่นตาตื่นใจของประเทศญี่ปุ่น
ลึกซึ้งและแตกต่าง งดงามและเรียบง่าย
เหลียวญี่ปุ่น แลไทย
ญี่ปุ่นในกระแสโลกาภิวัตน์

Podcast สำรวจความเป็นญี่ปุ่น ผ่านเรื่องเล่าและข่าวสาร: ความก้าวหน้า ภูมิปัญญา วิถีชีวิต และเศรษฐกิจ อันเปี่ยมไปด้วยเอกลักษณ์และน่าตื่นตาตื่นใจของประเทศญี่ปุ่น ลึกซึ้งและแตกต่าง งดงามและเรียบง่าย เหลียวญี่ปุ่น แลไทย ญี่ปุ่นในกระแสโลกาภิวัตน์

JAPAN in Perspective

Welcome to "If You Can Dream It" podcast where we will discuss all things Disney and the magic behind the happiest place on earth. We hope you join us on our journey as Disney adults in training and as we chase our dream of becoming the Imagineers of tomorrow. Please rate us and leave a comment with some suggestions! ~ Amanda + Cosette

If You Can Dream It

Follow me as I travel through the different steps on the road to self discovery, adulthood, romance, Korea entertainment industry, and the glitz glamour and trauma of my life and others throughout South Korea.

My Little Nina

岩手で活躍する「人」にスポットを当てて紹介する番組です。
noteでも連載中！
note：https://note.com/tokkari3

岩手で活躍する「人」にスポットを当てて紹介する番組です。 noteでも連載中！ note：https://note.com/tokkari3

IWATE PRIDE

Welcome to the Worthiness Codes Podcast - a journey of conscious conversations helping you heal, activate, and reclaim your inner power, divine feminine worthiness and limitless potential. 

Join me, Jaclyn Francis - an LA based Intuitive Guide and Healer, in expanding your consciousness through raw conversations that excite, inspire, and empower you to embody your most authentic self. 

Each episode will have a part 2 to it which will be a guided mediation and light code transmission through the form of light language to help you move through your journey on a quantum level. 

I want you to feel supported, guided, and above all else excited about your journey through transformation, dating, relationships, self-love, healing, and so much more as I am right here alongside you. 

You are not alone, sister. This is Divine Girl Power.  

Instagram: @theworthinesscodes

Welcome to the Worthiness Codes Podcast - a journey of conscious conversations helping you heal, activate, and reclaim your inner power, divine feminine worthiness and limitless potential. Join me, Jaclyn Francis - an LA based Intuitive Guide and Healer, in expanding your consciousness through raw conversations that excite, inspire, and empower you to embody your most authentic self. Each episode will have a part 2 to it which will be a guided mediation and light code transmission through the form of light language to help you move through your journey on a quantum level. I want you to feel supported, guided, and above all else excited about your journey through transformation, dating, relationships, self-love, healing, and so much more as I am right here alongside you. You are not alone, sister. This is Divine Girl Power. Instagram: @theworthinesscodes

The Worthiness Codes

Découvrez CONVERSATION podcast unique, conçu par le studio créatif DAT-WAY spécialisé dans les collaborations avec les acteurs de la pop culture et les marques.&nbsp;
Chaque épisode vous plonge au cœur de conversations fascinantes qui explore les synergies créatives, les ponts, les inspirations mutuelles et les projets collaboratifs qui transforment l'industrie.&nbsp;
Abonnez vous pour ne rater aucun épisode.&nbsp;
 
Conversation est une coproduction Dat-Way / Engle.&nbsp;Hébergé par Audiomeans. Visitez <a href="https://www.audiomeans.fr/politique-de-confidentialite">audiomeans.fr/politique-de-confidentialite</a> pour plus d'informations.

Découvrez CONVERSATION podcast unique, conçu par le studio créatif DAT-WAY spécialisé dans les collaborations avec les acteurs de la pop culture et les marques.  Chaque épisode vous plonge au cœur de conversations fascinantes qui explore les synergies créatives, les ponts, les inspirations mutuelles et les projets collaboratifs qui transforment l'industrie.  Abonnez vous pour ne rater aucun épisode.  Conversation est une coproduction Dat-Way / Engle.  Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Découvrez CONVERSATION podcast unique, conçu par le studio créatif DAT-WAY spécialisé dans les collaborations avec les acteurs de la pop culture et les marques.&nbsp;
Chaque épisode vous plonge au cœur de conversations fascinantes qui explore les synergies créatives, les ponts, les inspirations mutuelles et les projets collaboratifs qui transforment l'industrie.&nbsp;
Abonnez vous pour ne rater aucun épisode.&nbsp;
 
Conversation est une coproduction Dat-Way / Engle.&nbsp;Hébergé par Audiomeans. Visitez <a href="https://www.audiomeans.fr/politique-de-confidentialite" rel="noopener noreferrer">audiomeans.fr/politique-de-confidentialite</a> pour plus d'informations.

Conversation by Dat-Way

原田年晴 かぶりつきサーズデー（ラジオ大阪 毎週木曜14:00～16:55）内のコーナー、「ご当地かぶりつきの旅」。原田年晴アナウンサーが日本各地のみどころ、ご当地グルメをご案内します。 出演：原田年晴（ラジオ大阪アナウンサー）、清水綾音

原田年晴 かぶりつきサーズデー（ラジオ大阪 毎週木曜14:00～16:55）内のコーナー、「ご当地かぶりつきの旅」。 原田年晴アナウンサーが日本各地のみどころ、ご当地グルメをご案内します。 出演：原田年晴（ラジオ大阪アナウンサー）、清水綾音

ご当地かぶりつきの旅『原田年晴 かぶりつきサーズデー！』（OBCラジオ大阪）

Welcome to the Little Star Light PodcastIt is exciting to have you as a listener of Little Star Light, a podcast dedicated to sharing stories of courage and inspiration with our hosts and guests during uplifting, entertaining and intriguing conversations. &nbsp; Thank you for joining us. Each of us have a great story to live, you included.&nbsp;Hear and learn from, be inspired by and benefit from respected industry experts, brave pathfinders, curious adventurers, determined innovators, creative warriors, experienced leaders, and caring people who have joined together for you.Your hosts are Andrea Jaeger, Karen Vazquez and Adriana Solarova. In addition we have special co-hosts and guests from around the world, also doing their best to bring their own amazing light to you.&nbsp; Get ready! Here we go! Meet the hosts:&nbsp;Andrea Jaeger: Former teenage sports prodigy, award winning humanitarian, founder and President of Little Star Foundation. Passionate about making a difference for kids, nature, animals and people in general. Adriana Solarova: Degree in Business and Sports Management and Master's Degree in Exercise Physiology, former D1 College Athlete, International and U.S. Program Director, avid motorcycle enthusiast and track rider and creative artist. Karen Vazquez: Agency Marketing Coordinator, childhood cancer survivor, specialization in Ambassador roles requiring English/Spanish translation. Describes herself as an easygoing introvert, patient, caring, who loves to laugh and whose purpose is to seek God; love and help people and find long lasting happiness.&nbsp; <a href="http://www.littlestarlightpodcast.com">www.littlestarlightpodcast.com</a> For more information about the work Little Star Foundation does, please visit: <a href="https://www.littlestar.org/">https://www.littlestar.org/</a>

Welcome to the Little Star Light Podcast It is exciting to have you as a listener of Little Star Light, a podcast dedicated to sharing stories of courage and inspiration with our hosts and guests during uplifting, entertaining and intriguing conversations.   Thank you for joining us. Each of us have a great story to live, you included.  Hear and learn from, be inspired by and benefit from respected industry experts, brave pathfinders, curious adventurers, determined innovators, creative warriors, experienced leaders, and caring people who have joined together for you. Your hosts are Andrea Jaeger, Karen Vazquez and Adriana Solarova. In addition we have special co-hosts and guests from around the world, also doing their best to bring their own amazing light to you.  Get ready! Here we go! Meet the hosts:  Andrea Jaeger: Former teenage sports prodigy, award winning humanitarian, founder and President of Little Star Foundation. Passionate about making a difference for kids, nature, animals and people in general. Adriana Solarova: Degree in Business and Sports Management and Master's Degree in Exercise Physiology, former D1 College Athlete, International and U.S. Program Director, avid motorcycle enthusiast and track rider and creative artist. Karen Vazquez: Agency Marketing Coordinator, childhood cancer survivor, specialization in Ambassador roles requiring English/Spanish translation. Describes herself as an easygoing introvert, patient, caring, who loves to laugh and whose purpose is to seek God; love and help people and find long lasting happiness.  www.littlestarlightpodcast.com For more information about the work Little Star Foundation does, please visit: https://www.littlestar.org/

Welcome to the Little Star Light PodcastIt is exciting to have you as a listener of Little Star Light, a podcast dedicated to sharing stories of courage and inspiration with our hosts and guests during uplifting, entertaining and intriguing conversations. &nbsp; Thank you for joining us. Each of us have a great story to live, you included.&nbsp;Hear and learn from, be inspired by and benefit from respected industry experts, brave pathfinders, curious adventurers, determined innovators, creative warriors, experienced leaders, and caring people who have joined together for you.Your hosts are Andrea Jaeger, Karen Vazquez and Adriana Solarova. In addition we have special co-hosts and guests from around the world, also doing their best to bring their own amazing light to you.&nbsp; Get ready! Here we go! Meet the hosts:&nbsp;Andrea Jaeger: Former teenage sports prodigy, award winning humanitarian, founder and President of Little Star Foundation. Passionate about making a difference for kids, nature, animals and people in general. Adriana Solarova: Degree in Business and Sports Management and Master's Degree in Exercise Physiology, former D1 College Athlete, International and U.S. Program Director, avid motorcycle enthusiast and track rider and creative artist. Karen Vazquez: Agency Marketing Coordinator, childhood cancer survivor, specialization in Ambassador roles requiring English/Spanish translation. Describes herself as an easygoing introvert, patient, caring, who loves to laugh and whose purpose is to seek God; love and help people and find long lasting happiness.&nbsp; <a href="http://www.littlestarlightpodcast.com" rel="noopener noreferrer">www.littlestarlightpodcast.com</a> For more information about the work Little Star Foundation does, please visit: <a href="https://www.littlestar.org/" rel="noopener noreferrer">https://www.littlestar.org/</a>

Little Star Light

Helpful Tips For Healthy Gum

Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut. Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons: 1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads. 2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties. 3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily. 4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice. Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite! Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun! If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it. For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains. Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us. And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love. Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself. The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation! That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes. But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings. One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects? Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today. So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing. And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking. Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers. In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread! This is Rachel Parker, signing off. Happy baking, everyone!

Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut. Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons: 1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads. 2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties. 3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily. 4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice. Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite! Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun! If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it. For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains. Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us. And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love. Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself. The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation! That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes. But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings. One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects? Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today. So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing. And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking. Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers. In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread! This is Rachel Parker, signing off. Happy baking, everyone!

Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut. Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons: 1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads. 2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties. 3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily. 4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice. Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite! Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun! If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it. For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains. Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us. And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love. Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself. The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation! That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes. But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings. One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects? Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today. So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing. And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking. Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers. In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread! This is Rachel Parker, signing off. Happy baking, everyone!

The Breaking Bread Podcast with Rachel Parker

If you’re planning to study or work abroad, you might have come across the Pearson Test of English (PTE). It’s a crucial step for many aspiring students and professionals, and having the right coaching can make all the difference.

If you’re planning to study or work abroad, you might have come across the Pearson Test of English (PTE). It’s a crucial step for many aspiring students and professionals, and having the right coaching can make all the difference.

If you’re planning to study or work abroad, you might have come across the&nbsp;Pearson Test of English (PTE). It’s a crucial step for many aspiring students and professionals, and having the right&nbsp;coaching&nbsp;can make all the difference.

Talk About Radio

【校友专栏】珊越拾穗

空気に染まるな！～新しい日本を考える～

Dos y Punto

Lipstick & Tea

Вкусный подкаст по 20К

Okuyucu / Reader

日々色々

Something Good

Sole Sisters

Eğitimci Hasan Arslan

Mulheres na Conservação

Sam and Em Solve The World's Problems

Sociedad de lo Desechable

Hey Meka!

Mic Royale [RealityCast]

Just Sayin' w. Jodi-lynn

The Real Moms Podcast

Kjærlighet i kulturen

An Alligator's Articles About Crocodiles.

Ambulatório Amoroso

Street Life Podcast

Hilvanando recuerdos con Jorge Antonio Vega

There's Something About Jack

JAPAN in Perspective

If You Can Dream It

My Little Nina

IWATE PRIDE

The Worthiness Codes

Conversation by Dat-Way

ご当地かぶりつきの旅『原田年晴 かぶりつきサーズデー！』（OBCラジオ大阪）

Little Star Light

Helpful Tips For Healthy Gum

The Breaking Bread Podcast with Rachel Parker

PTE Coaching in Sharjah: Your Path to Success

Too Young

Ap's Diary | Ap 的日記

MedEu

Marie Curie: "Radiazioni di Conoscenza"

Bandar togel deposit dana

Hors-Série

תגדיר כאסח

El podcast de Caritas Bizkaia

Mba fantatrao ve ?

百工秘辛

Dilse

The Digital Pioneers Social Cast

Farhin Sultana

Coffee Shop Chats

The Emotional Labor Podcast

ご当地かぶりつきの旅『原田年晴かぶりつきサーズデー！』（OBCラジオ大阪）