In this episode of the Thyroid Answers Podcast I interview Nathan Hessing the owner of Time Traveler's Bakery.
Topics discussed in this episode include:
- Nathan's personal health journey and how he got into baking sourdough bread.
- The problem with traditional bread, wheat, and gluten.
- Gluten-free bread alternatives and what makes them different.
- The double heavy fermentation process, that differentiates sourdough breads and may allow those with gluten intolerance to eat it safely.
- Why the type of grain used to make bread is so important.
- Why double fermentation reduces blood glucose and insulin spikes often associated with bread and the higher carbohydrate level.
- How to make your own double fermented sourdough bread.
- More ...
You can learn more about Nathan's bread, baking supplies, and his process for making double fermented sourdough bread, including how to make your own bread with his Sourdough Baking class.
www.timetravelersbakery.com