I'd like regular ancestral cooking emails!
Every time we grind grains for sourdough, I am astounded by how deep and rich the bread tastes.
We have a Marcato Marga manual grain grinder. It’s quiet, beautiful and therapeutic. I organise everything whilst my husband (and occasionally my son) grinds. All three of us listen to a podcast/book or I read aloud.
Then I take the flour and facilitate the wild yeast fermentation. We don’t usually get to eat the bread until the next day, but when we do, it’s something magical.
Here is this week’s result: Italian rye sourdough. In my stories you can see pictures of the process. I’ve a saved highlight called rye sourdough where you can see further rye adventures too!