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At the heart of this podcast is a desire to help you identify the things you are passionate about by hearing stories of what motivates and excites people in their day-to-day lives. Hopefully, along the way, you’ll find something you’re a little passionate about too.

A Little Passionate

We LOVE to FaceTime &amp; want you to join our FaceTime call too! All the juicy topics with your besties! We talk about everything- from Friendships to relationships, new hobbies, health &amp; wellness, latest tea, personal experiences &amp; advice! We hope you love it (:

XO,

Jas &amp; Jaz &lt;3

We LOVE to FaceTime & want you to join our FaceTime call too! All the juicy topics with your besties! We talk about everything- from Friendships to relationships, new hobbies, health & wellness, latest tea, personal experiences & advice! We hope you love it (: XO, Jas & Jaz <3

FaceTime with Jas & Jaz

Join the family and listen to these two very different cousins discuss LIFE.

Join the family and listen to these two very different cousins discuss LIFE.

DoubleD Cookout

What does it take to be a successful B2B CMO in today’s ever more complex world? 
 
In this podcast, we speak to B2B marketing leaders to understand the skills, experience, and leadership needed to make a successful CMO. What’s the right blend of science and art? How do you keep the C-Suite happy? How do you balance short-term and long-term? And how do you inspire the CMO’s of the future? 
 
We’ll be answering these questions and much more, as we discover how to grow a CMO.

What does it take to be a successful B2B CMO in today’s ever more complex world? In this podcast, we speak to B2B marketing leaders to understand the skills, experience, and leadership needed to make a successful CMO. What’s the right blend of science and art? How do you keep the C-Suite happy? How do you balance short-term and long-term? And how do you inspire the CMO’s of the future? We’ll be answering these questions and much more, as we discover how to grow a CMO.

How to Grow a CMO

Descubre la verdad detrás de las leyendas más oscuras...En "La Mano de Lex", en este episodio te llevaremos a un viaje aterrador, explorando la historia de horror que desafía la realidad. ¿Qué misterios esconde el poder de esta mano maldita?Si te atreves, sumérgete en relatos que te harán dudar de lo que ves, sientes y escuchas. Cada semana, una nueva pieza del rompecabezas te revelará los secretos más profundos de los misterios.Escucha el primer episodio hoy y únete a la oscuridad que te espera en "La Mano de Lex". ¡No podrás dejar de escuchar!

Descubre la verdad detrás de las leyendas más oscuras... En "La Mano de Lex", en este episodio te llevaremos a un viaje aterrador, explorando la historia de horror que desafía la realidad. ¿Qué misterios esconde el poder de esta mano maldita? Si te atreves, sumérgete en relatos que te harán dudar de lo que ves, sientes y escuchas. Cada semana, una nueva pieza del rompecabezas te revelará los secretos más profundos de los misterios. Escucha el primer episodio hoy y únete a la oscuridad que te espera en "La Mano de Lex". ¡No podrás dejar de escuchar!

La Mano de Lex

Coucou ! Je suis Maria Francesca. 
Pour ne jamais se lasser de s’aimer, d’aimer Dieu et d’aimer les autres, je vous propose d’aborder divers sujets sur ces trois formes d’amour. 
Here we Go ! 

Profil Instagram : @itsmariafrancesca
Profil TikTok : @soymariafrancesca

Coucou ! Je suis Maria Francesca. Pour ne jamais se lasser de s’aimer, d’aimer Dieu et d’aimer les autres, je vous propose d’aborder divers sujets sur ces trois formes d’amour. Here we Go ! Profil Instagram : @itsmariafrancesca Profil TikTok : @soymariafrancesca

Philosophie Jésus

A podcast series for women. In these podcast episodes you’ll find a collection of open &amp; expansive conversations with teachers, therapists and wellness practitioners with a shared vision for women's empowerment, whole body health and healing. Together, we’re dismantling outdated health norms and fostering a space where women can reclaim their health, voice, and individuality. Presented by Kate Payne, Women’s Health Therapist, Facilitator &amp; Mentor.

A podcast series for women. In these podcast episodes you’ll find a collection of open & expansive conversations with teachers, therapists and wellness practitioners with a shared vision for women's empowerment, whole body health and healing. Together, we’re dismantling outdated health norms and fostering a space where women can reclaim their health, voice, and individuality. Presented by Kate Payne, Women’s Health Therapist, Facilitator & Mentor.

The Holistic Woman Podcast

*Jess* is a sweeping romantic adventure by H. Rider Haggard, set in the Transvaal during the turbulent opening of the First Boer War. Captain John Niel, a former British officer seeking a new beginning, travels to the farm of Silas Croft, where he meets Croft’s two orphaned nieces. Bessie is warm, beautiful, and practical, while Jess is reserved, intelligent, and gifted with remarkable emotional depth. Niel’s arrival awakens feelings that soon create a painful triangle of affection and loyalty. As political tensions erupt into siege and violence, private desires become entangled with war, duty, jealousy, and sacrifice. Jess must confront both the dangers surrounding the farm and the consequences of a love she cannot easily claim. Blending historical drama, frontier adventure, and tragic romance, Haggard creates a more intimate and psychologically complex story than many of his famous quest novels. The vivid South African landscape provides a dramatic backdrop to questions of courage, devotion, and self-denial. This audiobook is ideal for listeners who enjoy Victorian fiction, emotionally charged historical romances, and sweeping stories shaped by conflict and impossible choices.

*Jess* is a sweeping romantic adventure by H. Rider Haggard, set in the Transvaal during the turbulent opening of the First Boer War. Captain John Niel, a former British officer seeking a new beginning, travels to the farm of Silas Croft, where he meets Croft’s two orphaned nieces. Bessie is warm, beautiful, and practical, while Jess is reserved, intelligent, and gifted with remarkable emotional depth.Niel’s arrival awakens feelings that soon create a painful triangle of affection and loyalty. As political tensions erupt into siege and violence, private desires become entangled with war, duty, jealousy, and sacrifice. Jess must confront both the dangers surrounding the farm and the consequences of a love she cannot easily claim.Blending historical drama, frontier adventure, and tragic romance, Haggard creates a more intimate and psychologically complex story than many of his famous quest novels. The vivid South African landscape provides a dramatic backdrop to questions of courage, devotion, and self-denial.This audiobook is ideal for listeners who enjoy Victorian fiction, emotionally charged historical romances, and sweeping stories shaped by conflict and impossible choices.

*Jess* is a sweeping romantic adventure by H. Rider Haggard, set in the Transvaal during the turbulent opening of the First Boer War. Captain John Niel, a former British officer seeking a new beginning, travels to the farm of Silas Croft, where he meets Croft’s two orphaned nieces. Bessie is warm, beautiful, and practical, while Jess is reserved, intelligent, and gifted with remarkable emotional depth. Niel’s arrival awakens feelings that soon create a painful triangle of affection and loyalty. As political tensions erupt into siege and violence, private desires become entangled with war, duty, jealousy, and sacrifice. Jess must confront both the dangers surrounding the farm and the consequences of a love she cannot easily claim. Blending historical drama, frontier adventure, and tragic romance, Haggard creates a more intimate and psychologically complex story than many of his famous quest novels. The vivid South African landscape provides a dramatic backdrop to questions of courage, devotion, and self-denial. This audiobook is ideal for listeners who enjoy Victorian fiction, emotionally charged historical romances, and sweeping stories shaped by conflict and impossible choices.

Jess

Welcome to The Jetson Life, the ultimate tech podcast where we explore the cutting-edge trends shaping our world. From groundbreaking AI advancements to futuristic gadgets, and everything in between, we’re here to break down complex tech topics into easy-to-understand conversations. Whether you're a tech enthusiast, entrepreneur, or just curious about the future, join us as we navigate the rapidly evolving landscape of technology and innovation. Tune in to stay ahead of the curve, discover the latest breakthroughs, and learn how these advancements impact our daily lives and the world at large. This is where the future begins—The Jetson Life.

The Jetson Life

داستان زندگی شما<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

داستان زندگی شما Hosted on Acast. See acast.com/privacy for more information.

داستان زندگی شما Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Radio Dastan

How the Sahara has shaped the history of Africa through its role as a barrier, a bridge, and a cultural melting pot.

How the Sahara has shaped the history of Africa through its role as a barrier, a bridge, and a cultural melting pot.

The Sahara’s Role in Africa’s History

A weekly podcast about the state of and advances in Green Technology and Sustainable Energy.

Green Tech Weekly

A look at YC startups and their founders.

Founder Mode

Written &amp; Performed by The Trusted. Copyright 2024.
Find them on NOSTR &amp; all socials.

The Lightning

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

Written by John Luther Wood, Performed by Luke Wood.

Written by John Luther Wood, Performed by Luke Wood.

Better Days

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En podcast om kända och okända delar av Sundsvalls historia. Programledare Mattias Denkert samtalar med gäster, tillika profiler och kännare, om intressanta episoder och personer som präglat Sundsvall under de senaste fyra århundradena.

Podcasten är en del av Sundsvalls 400-årsjubileum år 2024.  
#sundsvall400

Intro- och outromusik: 
Sundsvalls stad
Text/ musik: Bo Sjöbom
Medverkande: 
Bo Sjöbom, Linn Norberg

En podcast om kända och okända delar av Sundsvalls historia. Programledare Mattias Denkert samtalar med gäster, tillika profiler och kännare, om intressanta episoder och personer som präglat Sundsvall under de senaste fyra århundradena. Podcasten är en del av Sundsvalls 400-årsjubileum år 2024. #sundsvall400 Intro- och outromusik: Sundsvalls stad Text/ musik: Bo Sjöbom Medverkande: Bo Sjöbom, Linn Norberg

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Vi lager podcast om aktualitet, undervisning og læreglede. For lærere på alle trinn! Hosted on Acast. See acast.com/privacy for more information.

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Undervisningspodden

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Find him on NOSTR &amp; Instagram.

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Find him on NOSTR &amp; Instagram.

Wild Out There

Saranne Segal is a conflict resolution advocate on a mission to create more harmonious workplaces. Peace at the Water Cooler is your go-to podcast for dealing with difficult people, managing toxic behaviours and how to have those tricky conversations with colleagues. With a background as a lawyer and mediator, Saranne brings decades of experience dealing with workplace conflict to each episode as she talks to experts, authors and employees.

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Sara Sanchez and Shelly Verougstraete debate the important issues impacting your fantasy baseball decisions.

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Kristina deep dives into random, wacky, interesting cool fun facts. From history to science and pop-culture to music, she got you covered in the facts and topics you would like to hear about. Grab a drink, sit back, and come along on this wild ride to learn some cool fun facts.

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For the dreamers who left home. Explore the joys and hidden tragedies of coming of age again as a Black immigrant in a foreign land.

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Zero Generation

<div>An unknown comedian volunteers his thoughts about current events, popular culture, life, mental health, relationships, and whatever else he can trauma dump.&nbsp;</div>

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MY BLACK JOB

The Party Chat

A bolder you awaits. Host Nora McIntosh dives into the moments of fear and uncertainty that define our lives—and how to break free from them. Featuring raw, relatable stories of what it means to live ten times bolder.

A bolder you awaits. Host Nora McIntosh dives into the moments of fear and uncertainty that define our lives—and how to break free from them. Featuring raw, relatable stories of what it means to live ten times bolder.

10X Bolder with Nora McIntosh

Written & Performed by Kevin Embleton.

Written &amp; Performed by Kevin Embleton.

You're Killing Me

Welcome to Beyond the Veil, the podcast where we dive deep into the shadowy world of conspiracy theories that once raised eyebrows but are now accepted as truths or credible ideas. Join us each week as we explore the origins, implications, and surprising realities behind these once-controversial notions. From government cover-ups and secret societies to alternative history and unexplained phenomena, we bring you expert interviews, historical context, and engaging discussions that challenge the status quo. Our mission is to separate fact from fiction and examine how these theories have shaped our understanding of the world. Whether you’re a skeptic, a believer, or somewhere in between, Beyond the Veil offers thought-provoking insights that encourage critical thinking and open-mindedness. Tune in and embark on a journey that reveals the hidden truths behind the stories you thought you knew!

Welcome to Beyond the Veil, the podcast where we dive deep into the shadowy world of conspiracy theories that once raised eyebrows but are now accepted as truths or credible ideas. Join us each week as we explore the origins, implications, and surprising realities behind these once-controversial notions. From government cover-ups and secret societies to alternative history and unexplained phenomena, we bring you expert interviews, historical context, and engaging discussions that challenge the status quo. Our mission is to separate fact from fiction and examine how these theories have shaped our understanding of the world. Whether you’re a skeptic, a believer, or somewhere in between, Beyond the Veil offers thought-provoking insights that encourage critical thinking and open-mindedness. Tune in and embark on a journey that reveals the hidden truths behind the stories you thought you knew!

Welcome to Beyond the Veil, the podcast where we dive deep into the shadowy world of conspiracy theories that once raised eyebrows but are now accepted as truths or credible ideas. Join us each week as we explore the origins, implications, and surprising realities behind these once-controversial notions. From government cover-ups and secret societies to alternative history and unexplained phenomena, we bring you expert interviews, historical context, and engaging discussions that challenge the status quo. Our mission is to separate fact from fiction and examine how these theories have shaped our understanding of the world. Whether you’re a skeptic, a believer, or somewhere in between, Beyond the Veil offers thought-provoking insights that encourage critical thinking and open-mindedness. Tune in and embark on a journey that reveals the hidden truths behind the stories you thought you knew!

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