I'd like regular ancestral cooking emails!
Spelt sourdough with left-over oat porridge mixed in before the fermentation. This is such an easy way to give a spelt loaf a softer crumb and to make it last longer…let alone the lovely oat tang you get.
If you want to try this, there’s a recipe linked in my profile for Spelt Sourdough with a ‘scald’. Just replace the scald bit with the same weight of cold porridge. Works a treat.
And if you are a porridge fan, do check out my fermented oats video (also linked in my profile) where I talk you through how to make a breaky that’s super tasty and super-healthy!
September 16, 2021