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The Art and Science of Sourdough Bread with Mother of Three and Environmental Scientist Leigh Patterson
Season Three, Episode 112
Join your hosts, Carmen and Sophia Micsa, to learn more about the art and science of sourdough bread making and how to balance motherhood with running, hiking, and environmental sciences from our guest, Leigh Patterson.
Leigh Patterson is a mom to three children and a Senior Environmental Scientist. She enjoys staying active, spending time outside, running, hiking, camping, and exploring. She and her husband have a small chicken farm. They enjoy gardening, building things, and doing projects around the house. Leigh also bakes sourdough bread and is passionate about helping others do the same. Sourdough is both a science and an art, and Leigh believes anyone who wants to learn truly can!
On this Seeds of Sunshine episode:
- Leigh calls balancing out motherhood with her business and athletic endeavors a juggle. However, she prioritizes athletics and running, which helps her with everything else.
- Leigh started baking bread about eight years ago to have a healthier option for her family.
- As people asked questions about the sourdough breadmaking process, Leigh created a curriculum and a class. Then, she hosted her first class for a group of friends at her house.
- As a biologist, Leigh is interested in the science of making bread.
- Sourdough is a very flexible and dynamic process.
- Leigh quoted a baker who said, "It takes 10 loaves to get comfortable and 10 years to get good."
- We've all heard of prebiotics and probiotics. Sourdough is baked in the oven, so those microorganisms don't survive that baking process. It's too hot for them. However, the fermentation process actually alters the cellular structures and creates new compounds. This is true for any fermented food, and scientists have grouped those compounds into this general category they call postbiotics.
- Sourdough refers to the process, so we can have sourdough bread, waffles, etc.
To connect with Leigh Patterson:
Home | OaknEgg
Oak ‘N Egg (@oaknegg) • Instagram photos and videos
OaknEgg - YouTube
OaknEgg's Amazon Page
Support the show
Full editing credit & art design to my daughter Sophia Micsa.
There are three ways to support our podcast:
1. You can become a monthly subscriber to our podcast https://www.buzzsprout.com/1999885/support to help us continue our journey of sprinkling as many seeds of sunshine your way. When you become a subscriber, we will also give you a shout-out on our next episode and promote your business! No strings attached and you can cancel at any time.
2. Please donate any amount at https://ko-fi.com/carmenmicsa.
3. To follow me on social media, buy my books, or contact me about real estate, please visit https://linktr.ee/carmenmicsa, or email me at [email protected]
View all episodes
By Carmen Micsa and Sophia MicsaSeason Three, Episode 112
Join your hosts, Carmen and Sophia Micsa, to learn more about the art and science of sourdough bread making and how to balance motherhood with running, hiking, and environmental sciences from our guest, Leigh Patterson.
Leigh Patterson is a mom to three children and a Senior Environmental Scientist. She enjoys staying active, spending time outside, running, hiking, camping, and exploring. She and her husband have a small chicken farm. They enjoy gardening, building things, and doing projects around the house. Leigh also bakes sourdough bread and is passionate about helping others do the same. Sourdough is both a science and an art, and Leigh believes anyone who wants to learn truly can!
On this Seeds of Sunshine episode:
- Leigh calls balancing out motherhood with her business and athletic endeavors a juggle. However, she prioritizes athletics and running, which helps her with everything else.
- Leigh started baking bread about eight years ago to have a healthier option for her family.
- As people asked questions about the sourdough breadmaking process, Leigh created a curriculum and a class. Then, she hosted her first class for a group of friends at her house.
- As a biologist, Leigh is interested in the science of making bread.
- Sourdough is a very flexible and dynamic process.
- Leigh quoted a baker who said, "It takes 10 loaves to get comfortable and 10 years to get good."
- We've all heard of prebiotics and probiotics. Sourdough is baked in the oven, so those microorganisms don't survive that baking process. It's too hot for them. However, the fermentation process actually alters the cellular structures and creates new compounds. This is true for any fermented food, and scientists have grouped those compounds into this general category they call postbiotics.
- Sourdough refers to the process, so we can have sourdough bread, waffles, etc.
To connect with Leigh Patterson:
Home | OaknEgg
Oak ‘N Egg (@oaknegg) • Instagram photos and videos
OaknEgg - YouTube
OaknEgg's Amazon Page
Support the show
Full editing credit & art design to my daughter Sophia Micsa.
There are three ways to support our podcast:
1. You can become a monthly subscriber to our podcast https://www.buzzsprout.com/1999885/support to help us continue our journey of sprinkling as many seeds of sunshine your way. When you become a subscriber, we will also give you a shout-out on our next episode and promote your business! No strings attached and you can cancel at any time.
2. Please donate any amount at https://ko-fi.com/carmenmicsa.
3. To follow me on social media, buy my books, or contact me about real estate, please visit https://linktr.ee/carmenmicsa, or email me at [email protected]