This recipe will walk you through a traditional cookie process – transforming a ‘fermented’ honey dough into festive cookies and also guide you through some precious moments of reflection during the often busy weeks of holiday preparation. In order to … Read More
Spelt is a wonderful, economical alternative to wheat. I’ve been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility – many people who don’t get on with wheat can enjoy spelt, especially if it’s in a sourdough loaf. Whether you’ve tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen.… Read More
These are the show notes for a podcast episode recorded especially for patrons of my main show (Ancestral Kitchen Podcast). These patrons pay a monthly subscription to be part of the podcast community and in return receive monthly exclusive recordings … Read More
