If you’ve ever been told to “just use higher-protein flour” to fix your sourdough, you’re not alone. Most baking advice focuses almost entirely on protein percentages — as if more protein automatically means better bread.… 

Shifting to a cleaner, more nourishing way of eating doesn’t happen overnight. It’s a process – and one that becomes far easier with the right guidance, skills, and support. Like many of my clients, I… 

Before commercial yeast existed, Italians across the countryside relied on sourdough to bake their daily bread. Known as lievito madre or pasta madre, this natural leavening agent was passed down through generations and formed the… 

Many people assume that commercial bread is hard to digest simply because it’s not fermented like traditional sourdough. But there may be more to the story. Some researchers and holistic practitioners have raised concerns about…