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Home » Instagram » Which to choose?! Three different sourdough wholegrain local-flour breads on our breadboard today. . Top left is a Borodinsky-style, deep-flavoured, rye, Further down on the left a spelt loaf leavened solely with milk kefir and then, on the right, another spelt, this one a standard sourdough that I’ve been practising my letter-folds on. . Coming for lunch?
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Which to choose?! Three different sourdough wholegrain local-flour breads on our breadboard today. . Top left is a Borodinsky-style, deep-flavoured, rye, Further down on the left a spelt loaf leavened solely with milk kefir and then, on the right, another spelt, this one a standard sourdough that I’ve been practising my letter-folds on. . Coming for lunch?

July 23, 2020 by Ali

Previous PostSourdough Wholegrain Toad-in-the-Hole
Next PostSomewhere near you there are some beautiful sausages just waiting. Waiting for you to take them home, surround them with a bubbly bed of wholegrain goodness and bake them up. . So they can fill your house with their amazing smell, adorn your dining table with crisp, golden-brownness, treat your taste buds to a warm-bread-plus-sausage heaven and pamper your tummy with easy-to-digest goodness. . Can you tell how much I’m in love with this combo?! Sourdough Wholegrain Toad-in-the-Hole is this month’s #ancestralcookup. It can be made with wheat, or a #glutenfree grain. . You can find the recipe on my profile and cook it along with me this month.

Recent Posts

  • This is a recipe from the 1929 book ‘The Scots Kitchen’ (check my story today to see it) for Scottish scones made with sowans, the oat fermentation. . The first thing I noticed biting in is that they are seriously squidgy, with a satisfying firmness! That’s important, right? After that came the tang (from the ferment) and the flash of the odd caraway seed. . I ate with butter – the scones have holes in them (a bit like English crumpets) perfect for melting butter. . I’m hoping to add this scone recipe to my sowans course over at @thefermentationschool. There’s a link to my course in my profile if you’re curious.
  • Sourdough Oatcakes
  • Chocolate-Covered Fermented Chestnuts
  • Sourdough oatcakes. . In researching Scottish oats (for a forthcoming article in the Weston Price journal) I was surprised to learn that the Scottish did not pre-soak or ferment the oats that they used for their staple ‘bread’ – oatcakes. . In my kitchen, anything that stands still for too long gets fermented, especially grains! So despite loving the standard Scottish oatcake, I really wanted to have a go at creating a fermented, sourdough version. . Here is the result. It’s got all the creaminess of oats, and fresh from the pan it’s crunchy. But the sour tang of the ferment makes it almost cheesy too! Warm, with salted butter, these have become a go-to breakfast the last few weeks! . The recipe will go out in my newsletter tomorrow. If you’re not on my list and you want to get it, go to ancestralkitchen.com/newsletter (link in my profile).
  • Traditional Scottish Oatcakes

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