I'd like regular ancestral cooking emails!
This is a spelt bread risen solely with the power of the liquid that’s created when I wild ferment oats into the Scottish Sowans.
I mixed up my oat residue (check my Sowans story highlight if you’ve not seen this in my feed before) with ample water and left the bacteria and yeasts on the grain to do their thing. Once it tasted tart (7 days) I used the water – botanical liquid – to, over 2 days, build a ‘starter’.
I’m pretty impressed that my Sowans managed to raise a 50% wholegrain spelt loaf all by itself.