I'd like regular ancestral cooking emails!
This is Sowans, the Scottish oat ferment. My stirring action is so nifty that even my ‘posh’ camera can’t handle it!
This one’s been fermenting a couple of days. When it’s ready, it’ll give me a super-easy-to-digest porridge and a probiotic-rich drink. Both are delicious.
Check my story today: I’ve got quite the Sowans ‘factory’ going on here, having filmed a batch of videos explaining how to make this wonderful ferment this week.
The course will be out next month, it’s going up at @thefermentationschool – a fabulous women-owned and women-led B corporation. I’m proud to be with them :-)
September 30, 2021