I begin by introducing you to the healthful, tasty and naturally gluten-free oat. I explain the different forms the grain can come to us in, best ways to process the it (including hand-rolling options), why your oat groats might not sprout and why you’d want to ferment oats.

I then give a sourdough oatmeal demonstration and talk about the many ways you can take fermented oats much further than your breakfast bowl by incorporating them into your cooking and baking. Next, I bring you to my home country, the United Kingdom, and explain how to make (plus give you recipes for) naturally-fermented versions of two British oatcakes, one Scottish-style, the other an oat pancake from northern England. I also introduce you to other historical oat ferments from the United Kingdom, including, sowans, the Scottish oat ferment and, llymru, which comes from Wales.