208: Best Breadmaking Practices with Maureen Diaz of God’s Good Table
In this week’s episode we’re talking more about making wheat bread! Expert baker and teacher Maureen Diaz of God’s Good Table shares her best breadmaking ingredients, books and methods. She also explains why we need to take the preparation a step further with soaking and/or natural fermentation (ie: sourdough or poolish (her main method) in order to neutralize harmful gut irritants, promote better digestion and enhance the flavor of the bread. This episode is a great mix of information, instruction and inspiration. Come listen!
EPISODE 208: Best Breadmaking Practices with Maureen Diaz of God’s Good Table
SHOW NOTES
(0:00) Intro - Welcome Maureen to the CHC podcast.
(2:15) Aug 11-13, God-Given Food event @ Polyface Farm in Virginia
(5:40) Maureen’s background and how she got into making and teaching how to make bread.
(11:00) Hybridized grains: Explaining why excess starches and gluten are not healthy for our gut.
(15:25) The impact of toxic chemical input (glyphosate) on people and the microbiology of the soil.
(23:07) Milling our own flour: being sure buy ORGANIC GRAIN and to not to use grains that are conventionally produced.
(27:23) Fermentation: Sprouting and soaking grains and why it’s important to protect the gut.
(50:00) Tips for bread making: Poolish Method vs. Sourdough Starter
(1:05:20) Maureen shares her go-to grain (spoiler alert: it’s spelt) and explains qualities of various types of grains.
(1:17:20) Anchor Questions
(1:19:15) Outro & Disclaimer
Resources, Programs, & Events
WAITLIST to join The School of Christian Health & Nutrition
Thanks for listening! Have a healthy and blessed week!