The Digestible Podcast
The Digestible Podcast helps you cut through the noise and get the health info you actually need—without the overwhelm. Hosted by sisters Staci & Missy, this podcast is perfect for busy people who want trusted insights without having to wade through hours of expert interviews or lengthy health books. Each episode delivers clear, practical, and easy-to-understand takeaways on topics that impact your well-being—from nutrition and stress to sleep and lifestyle choices. Whether you're walking the dog, commuting, or getting ready for the day, you'll get just enough of the what, why, and how to make meaningful changes without feeling overloaded. We bring you experts in health, wellness, and food systems to support your journey toward better living—one small pivot at a time. As we like to say, “Don’t panic, just pivot.” Tune in to The Digestible Podcast—your shortcut to smarter, healthier choices you can actually use in everyday life. We got you!
The Digestible Podcast
Bread - as it was meant to be with Ellen King of Hewn Bread
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Summary
In this enlightening conversation, Ellen King, founder of Hewn Bakery, discusses the significant differences between regular grocery store bread and authentic sourdough. She explains the health benefits of sourdough, the importance of using heritage grains, and the impact of glyphosate on wheat. Ellen shares her personal journey, emphasizing the need for quality ingredients sourced from local farmers. The discussion also touches on her cookbook, 'Heritage Baking', which serves as a guide for modern bakers looking to embrace traditional methods and ingredients.
Takeaways
-Regular grocery store bread contains harmful additives.
-Sourdough bread undergoes a fermentation process that aids digestion.
-The ingredients in sourdough should be minimal: flour, water, starter, and salt.
-Connecting with local farmers is crucial for quality ingredients.
-Glyphosate exposure in wheat may lead to gluten sensitivities.
-The cookbook 'Heritage Baking' offers guidance on using heritage grains.
-Embrace learning and be open to failure in the baking process.
