Fuhmentaboudit takes on bread! This week Chris Cuzme and Mary Izett are joined by Sarah Owens, author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.


“I’m not a fan of baking in warm weather because it really does affect the flavor of the bread.” [22:00]

“These are recipes I’m hoping you’ll make for yourself, for your families, for your friends and be really proud of how they come out.” [27:00]

–Sarah Owens on Fuhmentaboudit!