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Listener Questions (genetically modified grains, digestibility of garbanzo bean flour, sourdough bread without wheat, raw milk that sours quickly, favorite bean and lentil recipes, getting started with traditional cooking)In this episode of Know Your Food with Wardee, I'm taking listener questions, including: whether soaking helps with genetically modified grains and corn, whether garbanzo bean flour can be used in sourdough bread, digestibility of garbanzo bean flour, grinding garbanzo bean flour at home, making sourdough bread without wheat, raw milk that sours very quickly to the point of smelling bad, favorite bean and lentil recipes, now what? -- where to start with traditional cooking, how to approach loved ones who give candy and processed treats to the kids, and more.
Links, free PDF, and more at the show notes
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