Sourdough Sorcery
Sourdough Sorcery is a podcast for home bakers, bread lovers, and curious cooks who want to turn simple ingredients into something truly magical.
Hosted by Gloria MacDonald, the Sourdough Sorceress, this show blends stories, science, and a sprinkle of sourdough magic to help you bake better bread, nourish your body, and fall in love with the slow, satisfying art of sourdough.
Each episode dives into:
- The health benefits of sourdough and long fermentation
- The why behind the process—from starters and fermentation to flavor and texture
- Practical tips, techniques, and troubleshooting for real home kitchens
- Creative ideas for using sourdough beyond bread, including discard recipes and seasonal bakes
- The deeper joy of slowing down, baking with intention, and sharing food with the people you love
Whether you’re brand new to sourdough or a seasoned baker looking for fresh inspiration, Sourdough Sorcery is your cozy companion in the kitchen—here to make sourdough feel approachable, empowering, and a little bit magical.
New episodes serve up knowledge, encouragement, and plenty of crusty inspiration to help you bake with confidence and create loaves you’re proud to share.
Learn more, explore recipes, and discover tools of the trade at SourdoughSorcery.com.
Sourdough Sorcery
Gluten Isn’t the Enemy - We Forgot Fermentation
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For years, we’ve been told that gluten is the problem.
That bread is something to fear.
That our bodies just “can’t handle it anymore.”
But what if gluten was never the enemy?
In this episode of Sourdough Sorcery, we take a step back, way back, to explore what gluten actually is, how it’s created, and why fermentation has always been the missing piece in the conversation around bread and digestion.
Inspired by the Air episode of the Netflix series Cooked, this episode dives into the ancient origins of bread, how humans discovered fermentation thousands of years ago, and why fermented flour and water became one of the most sustaining foods in human history.
You’ll learn:
- Why gluten is not an ingredient, but something created when flour and water come together
- How fermentation transforms gluten and makes bread easier to digest
- Why ancient civilizations relied on fermented bread to sustain life
- What changed when modern bread became fast, processed, and rushed
- And why many people who struggle with store-bought bread feel completely different eating real sourdough
This episode isn’t about trends, fear, or cutting things out.
It’s about understanding bread the way it was meant to be understood.
Because bread isn’t broken.
Gluten isn’t the enemy.
We just forgot how bread was meant to be made.
If you want to learn how to bake sourdough the traditional way, with simple ingredients, long fermentation, and confidence, visit SourdoughSorcery.com for recipes, guides, and classes.
Thanks for being here, and happy fermenting 🥖✨