Episode 82: Alcohol, Acidity, & Ancient Grains: Rethinking Bread with Anthropologist Dr. Bill Schindler

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!

 

Thank you to our sponsors! 

Baja Gold Salt Use code MAM10 for 10% off at checkout | https://bajagoldsaltco.com/ 

Corey’s Cookbooks | MAM15 for 15% off | Automatic downloads of three different cookbooks

 

Previous Episodes Mentioned:

Eat Like a Human with Dr. Bill and Christina Schindler

How to Choose the Best Bread

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:

The Drunken Monkey

 

Connect with Bill:

Modern Stone Age Kitchen Website

Modern Stone Age Kitchen Instagram

Bill Schindler 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