I'd like regular ancestral cooking emails!
Spelt beer made to a 5,000-year-old process is coming to life! After 2 days of fermentation (in the inside of my slow cooker as it’s the biggest thing I had!), water, spelt sourdough starter, spelt under-cooked bread and sprouted spelt has become ‘beer’.
Here are my 4 bottles, which I’m flavouring with interesting things and leaving for a day or so to carbonate.
And the stuff in the bowl is the left over ‘mash’. I just can’t bring myself to let this out of my kitchen, so my next task, whilst the beer is maturing, is to make bread with it.
It feels so whole to be seeing this through from grain to bread to beer and to bread again.
Planning to put all the videos I couldn’t help taking in my story. I have a new highlight – Bread & Beer :-)