I'd like regular ancestral cooking emails!
There is something so satisfying about shaping a rye loaf. Finishing spelt or wheat loaves ‘properly’ involves skin-creation and many other hard-won techniques, but rye, without it abundance of gluten, needs the love and attention of a potter!
Wet hands, wet board and a lot of pushing, squeezing and guiding. This one’s ready to go into my tin and then into the oven.
You can find the recipe for this 100% wholegrain rye sourdough loaf in my profile. It’s this month’s #ancestralcookup. I’d love you to bring your potter-self into the kitchen and really enjoy giving this a go.