Independents Month continues as Aaron Zober interviews Mike Konanyan of Art Is In Bread. Mike has a sourdough bread business called Art Is In Bread. To make the perfect sourdough, it’s all about sourcing. Even before using the right ingredients, you need to look at what type of mill you need to grind the grains. From there, it’s important to use organic ingredients. Mike talks about how his breads are GMO free and offers some bread made from alternative grains. Aaron and Mike get into why fermenting sourdough makes the bread superior nutrition wise to breads made with baker’s yeast. Mike also discusses other foods that can be bakes with sourdough and future plans for Art Is In Bread.
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