Comments on: 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!

Comments on: 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! https://ancestralkitchen.com/2020/12/12/https-www-instagram-com-p-cisvcpxarix/ Sat, 12 Dec 2020 13:21:47 +0000 hourly 1 https://wordpress.org/?v=6.5.2