Comments on: A new batch of Sowans, the traditional Scottish fermented drink, ready for a 7-day ferment. . I make a batch of this every other week. It’s whole oats, flaked at home, then put through a sieve. The bits I use here are the crumbs that fall through the holes in the sieve. I put them into jars, add water, stir and then leave to ferment for a week. . Every morning during that week, I give them a quick stir. Towards the end of the week, I taste the liquid. When it’s funky enough for me (I like it funky), I stir it and strain it through a sieve to remove to bran particles. I leave the remaining liquid to settle. Over time it separates into liquid and oat starter. . I use the liquid, Sowans, as a drink, a starter and to bake bread. I cook up the oat sediment, called Swats, as a porridge, use it as a thickener and bake it into sourdoughs too. . Phew. Trying to explain that clearly took some thought. I’m hoping that, later in the year, I can put together some videos demonstrating how I make this and more of my kitchen alchemy projects. I’m also hoping to create a newsletter and have an exciting project with Andrea @farmandhearth on the burner. Lots of things fermenting – both literally and figuratively over here. . Happy weekend to you all. x

Comments on: A new batch of Sowans, the traditional Scottish fermented drink, ready for a 7-day ferment. . I make a batch of this every other week. It’s whole oats, flaked at home, then put through a sieve. The bits I use here are the crumbs that fall through the holes in the sieve. I put them into jars, add water, stir and then leave to ferment for a week. . Every morning during that week, I give them a quick stir. Towards the end of the week, I taste the liquid. When it’s funky enough for me (I like it funky), I stir it and strain it through a sieve to remove to bran particles. I leave the remaining liquid to settle. Over time it separates into liquid and oat starter. . I use the liquid, Sowans, as a drink, a starter and to bake bread. I cook up the oat sediment, called Swats, as a porridge, use it as a thickener and bake it into sourdoughs too. . Phew. Trying to explain that clearly took some thought. I’m hoping that, later in the year, I can put together some videos demonstrating how I make this and more of my kitchen alchemy projects. I’m also hoping to create a newsletter and have an exciting project with Andrea @farmandhearth on the burner. Lots of things fermenting – both literally and figuratively over here. . Happy weekend to you all. x https://ancestralkitchen.com/2021/01/23/https-www-instagram-com-p-cky-7dcgucl/ Sat, 23 Jan 2021 14:14:30 +0000 hourly 1 https://wordpress.org/?v=6.5.2