In this episode, Joey and I discuss what it means to be burnt out on real food–especially sourdough. Many of us felt the initial hype and excitement surrounding sourdough baking but soon abandoned our starters once the inital honeymoon phase wore off. As with anything in life, real food requires regular rhythms, intentionality, and fresh bursts of inspiration. We hope this episode gives you new ideas for utilizing your sourdough starter beyond the traditional artisan loaf– motivating you to get back to baking fermented foods of all kinds.Previous episodes mentioned:Choosing better for your family -- stone ground flour milling with Alyssa of Better Basics MillingSourdough 101 -- A beginner's guide to high hydration sourdoughEnrich Your Ecosystem -- food fermentation with microbiologist, Kaitlynn, of Cultured GuruSupport this podcast by shopping our Homegrown Resources -- real food curriculum, meal plans, coloring books, and moreConnect with us on Instagram: @lizhaselmayer, @joeyhaselmayer, @homegrown_education