I'd like regular ancestral cooking emails!
Pumpernickel-style sourdough made with rye grains that had previously given me ancient ale!
I love that after sieving my rustically-fermented rye brew, I can use the ‘waste’ to create something more. Here, I dehydrated the spent grains and added rye sourdough starter, some chocolate barley malt, molasses and salt. After an overnight ferment, it baked up beautifully.
It’s delicious warm with melting butter (but what bread isn’t?!). More pictures in my story today.