#273 Small Changes to Make Better Bread with Karen O’Donoghue
The Doctor's Kitchen Podcast
Dr Rupy Aujla
4.8 • 2.5K Ratings
🗓️ 13 November 2024
⏱️ 47 minutes
🧾️ Download transcript
Summary
Karen O’Donoghue is a champion for not only better bread, but also better food quality, choices and better growing methods.
We originally recorded this session in the studio as a recipe to be cut down and edited for YouTube. But when I watched it back I thought that this could easily be a podcast episode. The way Karen breaks down in simple terms the benefits of processes like soaking to maximise the accessibility of nutrients in the flour, is perfect for a long form listen.
You can watch the full episode on YouTube if you’re interested in how this recipe turned out, but I think you’ll be able to imagine just how good it looked, smelt and tasted from our descriptions alone.
Karen and her company, Happy Tummy Co inform people about the need to spend more on health by spending more on better quality food, invest in the soil and re-engage with the food supply. You can check out Karen’s bread, recipes and idyllic bakery in Ireland at www.thehappytummyco.com PLUS, we cook up a bunch of different bread recipes on our YouTube channel, just search ‘Karen’ on The Doctor’s Kitchen to find the videos.
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Transcript
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| 0:00.0 | Doctor's Kitchen |
| 0:01.1 | Recipes, Health, Lifestyle |
| 0:04.6 | Welcome to the Doctor's Kitchen podcast. |
| 0:13.0 | The show about food, lifestyle, medicine and how to improve your health today. |
| 0:20.6 | I'm Dr. Rupi, your host. |
| 0:22.5 | I'm a medical doctor. |
| 0:23.6 | I study nutrition. |
| 0:24.9 | And I'm a firm believer in the power of food and lifestyle as medicine. |
| 0:31.6 | Join me and my expert guests where we discuss the multiple determinants of what allows you to lead your best life. |
| 0:44.5 | Today I've got Karen Adonoghue back in the kitchen. Now we actually originally recorded this |
| 0:50.3 | in the studio as a recipe to be cut down and edited for YouTube. But I watched this back |
| 0:57.3 | and I just thought to myself, this could have easily been a podcast episode recorded in the |
| 1:03.5 | podcast studio. Because the way Karen breaks down in very simple terms, the benefits of processes |
| 1:09.7 | like soaking to maximize the accessibility of |
| 1:13.3 | nutrients in the flour, I think it's just perfect for a long form listen. So whilst this is a video, |
| 1:20.0 | you can also watch on our YouTube channel, this is something I think our audio listeners |
| 1:25.9 | would also benefit from and appreciate. |
| 1:29.5 | Again, you can watch the full episode on YouTube if you're interested in how this recipe |
| 1:33.3 | turned out, but I think you'll be able to imagine just how good it looked, smell and |
| 1:38.6 | tasted from our descriptions alone. And I think the value in this episode is in what Karen does best, the way she |
| 1:47.5 | galvanizes everyone around bread. I mean, I'm not a baker myself, but she just really makes me |
| 1:53.4 | want to jump into the kitchen and start messing around with flour and diving into techniques that are |
... |
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