{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fsharp-hot.simplecast.com%2Fepisodes%2F26bdc9fc-26bdc9fc","width":444,"version":"1.0","type":"rich","title":"Episode 106: Fix My Sourdough!","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4eb5d7/4eb5d79b-53ce-4f81-bf2a-6d8d597ead4b/0e32893c-4cd0-40f5-bfe9-6c13ecc1b8b5/1455215458artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/0e32893c-4cd0-40f5-bfe9-6c13ecc1b8b5\" height=\"200\" width=\"100%\" title=\"Episode 106: Fix My Sourdough!\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Its a sourdough starter Sharp andamp; Hot spectacular! Emily Peterson is 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. You never want to underfeed your starter. If you leave it on the counter for a couple of days, you can feed it back to back two or three times in 8 hour intervals and get that microbial population going again. [23:00] Commercial flour acts completely differently in a bread recipe than stone ground flour. [29:00]\n\n"}