Comments on: Slow Spiced Honey & Oat ‘Fermented’ Cookies – Part 2 https://ancestralkitchen.com/2023/12/12/fermented-oat-cookies-part-2/ Mon, 29 Jun 2026 07:00:42 +0000 hourly 1 https://wordpress.org/?v=6.6 By: Alison Kay https://ancestralkitchen.com/2023/12/12/fermented-oat-cookies-part-2/#comment-5270 Mon, 29 Jun 2026 07:00:42 +0000 https://ancestralkitchen.com/?p=5053#comment-5270 In reply to H.

Traditionally it was just the flour and the honey that were left to ferment and I don’t know how comfortable I personally feel putting baking powder and butter into something that I leave in the cupboard for months and months. Feel free to try it though. It’d be great to see if it works that way too.

]]> By: H https://ancestralkitchen.com/2023/12/12/fermented-oat-cookies-part-2/#comment-5255 Wed, 24 Jun 2026 12:09:43 +0000 https://ancestralkitchen.com/?p=5053#comment-5255 Hey, why not add all these ingredients in at the beginning and let them all ferment?

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