Episode 82: Alcohol, Acidity, & Ancient Grains: Rethinking Bread with Anthropologist Dr. Bill Schindler
The Modern Ancestral Mamas Podcast
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Show Notes
In this episode Corey and Christine sit down with renowned anthropologist, author, and food archaeologist Dr. Bill Schindler to dive deep into the ancient art—and science—of bread-making. From the pH of properly fermented sourdough to the impact of properly prepared alcohol, Dr. Schindler brings a wealth of ancestral knowledge and modern research to the table. They discussed why fermentation is essential for bioavailability and digestion, and how ancestral bread differs drastically from what you’ll find in today’s grocery stores. If you’ve ever wondered what the "best" bread really is—or whether you should be eating it at all—this conversation is for you!
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Previous Episodes Mentioned:
Eat Like a Human with Dr. Bill and Christina Schindler
Grain Revival: Fresh Milling, Grain Mills, and the Unsifted Mission with Sarah and Kiera
Keeping Starters Strong: Sourdough and Freshly Milled Flour with Courtney Queen
The Healing Powers of Freshly Milled Grains with Sue Becker
Books Mentioned:
Connect with Bill:
Modern Stone Age Kitchen Website
Modern Stone Age Kitchen Instagram
Connect with Christine and Corey:
@fornutrientssake | https://www.instagram.com/fornutrientssake/
@nourishthelittles | https://www.instagram.com/nourishthelittles/
@modernancestralmamas | https://www.instagram.com/modernancestralmamas/
YouTube | https://www.youtube.com/@ModernAncestralMamas7