# Episode 126: What If Better Bread Isn’t About Gluten, But About Time

Page: https://stenobird.com/podcast/under-the-canopy-6490121/episode-126-what-if-better-bread-isn-t-about-gluten-but-about-time
Text version: https://stenobird.com/podcast/under-the-canopy-6490121/episode-126-what-if-better-bread-isn-t-about-gluten-but-about-time.md
Podcast: [Under the Canopy](https://stenobird.com/podcast/under-the-canopy-6490121)
Published: 2026-01-05T14:00:00+00:00
Episode link: https://www.buzzsprout.com/2221923/episodes/18452001-episode-126-what-if-better-bread-isn-t-about-gluten-but-about-time.mp3
Audio file: https://www.buzzsprout.com/2221923/episodes/18452001-episode-126-what-if-better-bread-isn-t-about-gluten-but-about-time.mp3
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JSON: https://stenobird.com/v1/public/podcasts/under-the-canopy-6490121/episodes/episode-126-what-if-better-bread-isn-t-about-gluten-but-about-time
Duration seconds: 5299

## Resource

Looking for a better loaf and a calmer life? We start with snow, dogs, and learning to heat a home on wood—choosing species, managing airflow, taming coals, and moving heat through a mid-century bungalow—then step into the bake room with Edmonton’s Bonjour Bakery owner, Yvan Chartrand, for a masterclass on real bread. Yvan’s journey runs from Montreal to rural Hokkaido and back to the prairies, carrying lessons on heritage grains, stone milling, and the slow magic of fermentation. Yvan break...

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## Transcript

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