In this episode, we delve into why bread and pizza in Italy may be more digestible than their American counterparts. The discussion centers on differences between European and American bread-making techniques, particularly focusing on types of wheat and fermentation processes. Experts Don Guerra, a master baker, and hosts Oren and Pete, highlight the significance of ancient grains, like einkorn, and traditional sourdough methods that contribute to better digestibility and health benefits. They explore the role of wheat varieties, fermentation, and agricultural practices in crafting nutritious and delicious bread. The conversation also touches on the negative impact of modern industrial practices, such as the use of glyphosate, and how local sources like Arizona's Hayden Flour Mills are leading a healthier, more sustainable approach to bread-making.

00:00 Introduction: Missing Italy

00:19 The Magic of Italian Bread and Pizza

00:55 New York Times Article Validation

01:55 Guest Introduction: Don Guerra

04:42 Understanding Wheat Types

08:04 Fermentation Process in Bread Making

17:45 The Lifecycle of Bread

22:31 Agricultural Practices and Health Impacts

26:28 The Rise of True Sourdough in America

27:23 The Patience and Complexity of Bread Making

28:42 Arizona's Unique Agricultural Environment

30:38 The Impact of Glyphosate on Health

34:09 The Growing Popularity of Sourdough

37:37 Community and Transparency in Baking

43:08 The Importance of Ingredient Transparency

47:40 Conclusion and Future of Barrio Bread