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Some New Things!
Podcasting is new to me, and I’m still learning. This last week I learned quite a bit!
First of all, I submitted my podcast to iTunes so that it has a dedicated listing. When searching for “Know Your Food with Wardee” on iTunes, you’ll see it comes up on its own, or with the other shows on Preparedness Radio Network. Choose the former if you want just my show, or choose the latter if you want my show plus all the shows on PRN.
The photo below shows the iTunes search results. Unfortunately, my show as a stand-alone doesn’t have cover artwork… YET. I’m working on that. 
Next, my friend Renee Harris from MadeOn Hard Lotion told me about the incredible Stitcher app. This app lets you easily subscribe and listen to podcasts on your mobile device — without downloading. Plus, you can pick up where you left off if you had to set one down for a bit. Here’s my podcast on Stitcher. Or go to your app and search for “Know Your Food with Wardee”.
Finally, Apple’s got a brand-new app — Podcasts — for browsing, listening, and subscribing to podcasts much more easily than syncing up with your iTunes. Just click and listen. This app does download the podcasts, but only according to your settings. Install the app, then search for “Know Your Food with Wardee” to add mine. Once again, you’ll get two choices (as above in iTunes) — choose Know Your Food with Wardee as a stand-alone or along with the other PRN shows. Cover artwork is coming…
If you listen to my podcast on iTunes or Stitcher, please leave a comment or a rating! I appreciate it
I think that’s it — I’ll see you on Friday for the fifth episode of Know Your Food with Wardee!
About Wardee Harmon
New: 
Two hard 'g's and stress the middle syllable. 
Ever since your podcast on emergency preparedness, I’ve been trying to realign our families goals along the same path. What would you say would be the #1 small investment of money we could make right now to get started on moving toward a more self-sufficient lifestyle? We have a very limited budget already, so I want to make a list of things that, if some extra money comes our way, we can work our way through that list.
Leslie — Thanks. Great question!
Hi Wardeh,
Katie Imming from your ecourse. I love your new podcasts and I’m listening to all the ones I missed. It’s so great to hear your beautiful voice on my long drives.
My question: So last week was all about traditionally preparing grains. I had a question about oats as you said they do not contain phytase to break down phytic acid. Well I have to be wheat, dairy, and egg free for now. (It’s really not as hard as you think.) So, oatmeal has become my go to breakfast. I buy steel cut gluten free oats and do a long soak (24 hour) in vinegar and warm water. But it sounds like I’m not really accomplishing much since there is no phytase present. Is there a gluten free flour (maybe buckwheat) that I can add to the soak that would supply the needed phytase? Or can you sprout steel cut oats? I would not think you can, since they are cut up, but maybe it works anyway? Any advice you may have for getting the most out of my morning oats would be great. I really enjoy them and make them as healthy as possible by cooking them in stock and adding some crispy nuts, molasses, cinnamon, sea salt, and maple syrup. I reeeeaaaalllly will be sad if there is no way to break down that physic acid without gluten added. Thanks so much! (And feel free to paraphrase if you use the question…I know I have a tendency to be lengthy.)
Hi,
What about its digestibility if the beans haven’t been soaked / sprouted and cooked in water? Would it be possible to make bean flour at home (I have a komo mill)?
thank you Wardeh for your podcast with very interesting and useful ideas.
Is this the right place to ask a written question?
In the last but one episode you mentioned garbanzo bean flour. I wonder whether it (and other bean flours) could be used as an enrichment to sourdough bread. Especially gluten-free sourdough, which I now bake a lot and it comes out quite nicely
Zdenka — I’ll save this question for next week’s podcast (5/23). I’m just seeing it now. So sorry for missing it up until now.
Wardee Harmon recently posted… KYF #033: Listener Questions (botulism in ferments, tooth decay, rashes from cheese, sourdough challah, candida, and more)
I just ran across your website looking for an easy egg substitute. Thank you for that. I see that you make sourdough, and I love sourdough and all breads, but have found out I have food allergies to wheat, yeast, eggs and cow’s milk to name a few. Have you ever tried making sourdough with another type of flour besides wheat? If so, what did you use and found it to work the best.
Hi Lisa, if you don’t mind rye, you can easily make a sourdough starter with rye. In fact this is the traditional way in many European countries.
If you must avoid all gluten, there are also many possibilities. I now bake with quinoa and also with millet starter. Buckwheat and rice should also work well (they are on my to-do list)
I didn’t mention spelt because it’s a kind of wheat. And it can replace wheat everywhere, including sourdough.
Lisa,
I use mostly spelt. Are you able to have older grains? That’s a possibility for you.
Also, you can do gluten-free sourdough. We have some modifications of sourdough recipes to be gluten-free in my Sourdough A to Z eBook:
http://gnowfglins.com/ecourse/sourdough-ebook
I’m going to answer your question on next week’s podcast 5/27. Thanks for asking it!
Zdenka — thanks for helping out by sharing your expertise.
Wardee Harmon recently posted… KYF #033: Listener Questions (botulism in ferments, tooth decay, rashes from cheese, sourdough challah, candida, and more)