Demystifying home-made bread and mythbusting gluten with Victoria Miller, author of From No-Knead to Sourdough: 065
Bread has been a passion of mine for years. Ever since we tried making it for ourselves when I worked on trail crews in the national parks I\u2019ve been fascinated by how much better tasting home made bread is compared to the majority of whats available on supermarket shelves. I eventually worked as a baker for a small artisan bakery in Seattle and have been making my own bread for years now and even building earthen ovens to bake in, so this interview with Victoria Redhed Miller, author of the new book, \u201cFrom no-knead to sourdough: A simpler approach to handmade bread,\u201d was really exciting for me.\n\nIn this interview we start with a brief history of how we got from home-made bread in every household, to wonder-bread and factory produced, pre-sliced loaves. Victoria walks us through the whole process starting from selecting flours and mixing ingredients all the way to finished bread fresh from the oven. We also go in depth on the topic of gluten and why many people\u2019s aversion to this simple protein might be unfounded. \xa0This is another information dense interview so grab your notebooks and I\u2019ll turn things over to Victoria.\n\nResources:\n\nBuy the book "From No-Knead to Sourdough"