{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffuhmentaboudit.simplecast.com%2Fepisodes%2F357755aa-357755aa","width":444,"version":"1.0","type":"rich","title":"Episode 141: Sourdough with Sarah Owens","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1aa754/1aa7542f-659a-4a64-b121-476f32dba536/3d5083e6-111a-43e0-9b34-dddf015db0a4/1458149348artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/3d5083e6-111a-43e0-9b34-dddf015db0a4\" height=\"200\" width=\"100%\" title=\"Episode 141: Sourdough with Sarah Owens\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Fuhmentaboudit takes on bread! This week Chris Cuzme and Mary Izett are joined by Sarah Owens, author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Im not a fan of baking in warm weather because it really does affect the flavor of the bread. [22:00] These are recipes Im hoping youll make for yourself, for your families, for your friends and be really proud of how they come out. [27:00] --Sarah Owens on Fuhmentaboudit! andnbsp;\n\n"}