I'd like regular ancestral cooking emails!
Finding creative ways to use everything that comes into and is part of my kitchen feels like part of the reason I am here.
It is satisfying, helps me feel as if I am living with integrity, and brings me such creative joy.
Here we have a Spelt sourdough. It’s dough had a special addition – I cooked up the oat solids from the bottom of my fermenting jar of Sowans (a traditional Scottish ferment) into a smooth porridge and included them in the mix.
They bring softness to the crumb and their super-fermented tang adds to the flavour of the nutty spelt. Having said that, even if it’d been a taste disaster, the sound of my knife cutting the crusty crumb would have been enough to win me over.