Hey friends, before you start listening to this episode just a quick note I use the wrong microphone setting

when I went to record this interview with Mary so you'll notice the audio on my end isn't as great as it normally is so please accept my sincere

apologies it'll be back to normal in the next episode technology is hard but I

think you're still going to get a ton out of this interview. Mary is amazing, so enjoy.

Hey friends, welcome back to the Old Fashion On Purpose Podcast. This is the show where we look at what we have lost as we have raced towards progress as a culture and how we can get all of the good stuff back into our modern lives.

I'm your host, Jill Winger, I've been living out here on the Wyoming Prairie for almost 15 years

learning these old-fashioned skills and now teaching these old-fashioned skills and I'd say one of the very first things I ever

tried I was really passionate about getting it right

when I started to cook more homestead style,

was whole wheat bread, specifically whole wheat sourdough bread.

And like many of you, I kind of view that as the ultimate,

because it's like as close to the original form as possible, right?

You just take the wheat bear, you grind it up,

and you use it in your bread with wild yeast and it sounds romantic and perfect and I

mean there's really nothing that encapsulates this idea of heritage cooking better than that.

But as many of you probably already know from your own experimentations, the idea of mixing

a whole wheat flour with sour dough is not as easy as I would like it to be and it stumped me for years and years because I'm like how can this be so difficult?

Why does the processed factory flower work better than the original flower and honestly it just annoyed me to the point where I gave up on it for quite a while.

So I've come back to it. I've talked about it a little on the podcast. I've had some success but sometimes I feel like that success is a little bit up and down.

So I was so excited when I got an email from Mary of the Rose Homestead in my inbox a couple

weeks ago.

This is her passion. She has experimented with us a ton. She has so much

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