I'd like regular ancestral cooking emails!
Bubbles made by milk kefir!
This is a starter made with 50% spelt flour and 50% milk kefir – I’m about to use it to make a bread.
I’ll be showing this bread, along with the mulled drink I make from my Scottish oat fermentation as part of @thefermentationschool Festive Feast live Zoom on Sunday. There are so many wonderful fermented recipes being demo-ed – if you are interested in an inspiring session to get you in mood and tooled up, you can check the ‘menu’ on their profile and still get a ticket by buying a course.
I’ve had lots of requests to write up the recipe. I’ll be posting it soon :-)