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! For more information and to access the show notes for this episode, visit my website here: https://www.thechristiannutritionist.com/podcast/208