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For years, we’ve been told that gluten is the problem. That bread is something to fear. That our bodies just “can’t handle it anymore.” But what if gluten was never the enemy? In this episode of Sourdough Sorcery, we take a step back, way back, to explore what gluten actually is, how it’s created, and why fermentation has always been the missing piece in the conversation around bread and digestion. Inspired by the Air episode of the Netflix series Cooked, this episode dives into the ancient origins of bread, how humans discovered fermentation thousands of years ago, and why fermented flour and water became one of the most sustaining foods in human history. You’ll learn: Why gluten is not an ingredient, but something created when flour and water come togetherHow fermentation transforms gluten and makes bread easier to digestWhy ancient civilizations relied on fermented bread to sustain lifeWhat changed when modern bread became fast, processed, and rushedAnd why many people who struggle with store-bought bread feel completely different eating real sourdoughThis episode isn’t about trends, fear, or cutting things out. It’s about understanding bread the way it was meant to be understood. Because bread isn’t broken. Gluten isn’t the enemy. We just forgot how bread was meant to be made. If you want to learn how to bake sourdough the traditional way, with simple ingredients, long fermentation, and confidence, visit SourdoughSorcery.com for recipes, guides, and classes. Thanks for being here, and happy fermenting 🥖✨

If your sourdough starter feels weak, your dough won’t hold its shape, or your bread just isn’t rising the way you expect, this episode is for you In this podcast, we’re talking about why flour matters so much in sourdough baking, especially the difference between all-purpose flour and bread flour, and how protein content affects gluten development, fermentation, and rise. You’ll learn:  • The typical protein content of all-purpose vs bread flour  • Why higher protein can improve structure and oven spring  • How flour choice affects your starter and your dough  • When all-purpose flour works beautifully  • When switching to bread flour can make a real difference  • How whole wheat and rye behave differently in sourdough  • Why flour can be the missing piece when sourdough feels hard Sourdough should not feel frustrating or unpredictable. Often, it’s not your technique, it’s your flour. If you want to go deeper, you’ll find more sourdough recipes, tips, how-to guides, and tools at https://SourdoughSorcery.com, all designed to help you bake with more confidence and a lot less stress. If this episode helped you, be sure to like, subscribe, and share it with someone who’s struggling with sourdough. More sourdough goodness is coming. Happy baking 🥖✨

In this episode of Sourdough Scorcery, I sit down with Sue Henry to talk about the amazing ways homemade sourdough can transform your gut health—and your kitchen!  Sue shares her personal story of struggling with digestive issues for years and how switching to homemade sourdough completely changed her life. We also cover: Why store-bought sourdough isn’t the same as homemadeHow sourdough naturally supports your gut with good bacteriaTips for baking with your starter without stress or fussAnd moreWhether you’re new to sourdough or have been intimidated by the process, this episode shows just how forgiving and simple it can be.  Plus, Sue shares some practical tricks to make sourdough a delicious, gut-friendly staple in your home. Want to learn more from Gloria and get started with your own sourdough journey? Visit sourdoughscorcery.com for recipes, starter tips, and all the tools you need to bake with confidence. 

Your sourdough starter is more than flour and water — it’s the heart of every great loaf. In this episode of the Sourdough Sorcery Podcast, Gloria, The Sourdough Sorceress, walks you through everything you need to know about caring for your starter with confidence and ease. From daily feeding to fridge storage, traveling for weeks at a time, and even freezing or dehydrating your starter, this episode takes the mystery (and fear!) out of sourdough. You’ll learn: How often to feed your starter (counter vs fridge)Exactly how much flour and water to useWhat those bubbles really meanHow to prepare your starter for bakingThe difference between active starter and discardHow long discard lasts in the fridgeWhat to do if you’re traveling for 2, 6, or even 8+ weeksHow to revive a neglected starter (no guilt required!)When and how to use the float testWhether you’re brand new to sourdough or deep into your baking journey, this episode will help you build trust with your starter — and enjoy the process just as much as the results. 👉 For sourdough recipes, tips, and all the tools you need for your baking journey, visit:  https://SourdoughSorcery.com And join our Sourdough Sorcery:  Made Easy Facebook Group HERE:   Sourdough Sorcery: Made Easy | Facebook If this episode helped you feel more confident, please like, subscribe, and share it with a friend who’s been afraid to open that jar in the fridge! ✨ Keep feeding your starter.  ✨ Trust the process.  ✨ Enjoy a little everyday sourdough magic.

Ever wonder why homemade sourdough tastes better, feels better, and is easier on your digestion than anything you’ll find on a grocery store shelf?  In this episode, we explore the real differences between store-bought “sourdough” and the slow-fermented magic that happens in your own kitchen.  You’ll learn: What’s really inside commercial loaves, Why fermentation time matters, The surprising health benefits of traditional sourdough, and How homemade bread connects you to something ancient, delicious, and deeply nourishing.If you’ve ever questioned whether making your own sourdough is worth it… this episode will give you your answer.