It’s Alison here, presenter of Fermenting Ancient Grains.

Thank you for registering, you can access your webinar at any time by logging into The Fermentation School and choosing ‘my dashboard’ from the main menu.

Before you head off to The Fermentation School site to watch, I thought you might also like my free 30-page guide: Baking With Ancient Grains

The guide has five healthy and tasty 100% ancient grains recipes, including:

  • Traditional Scottish Oatcakes
  • Wholegrain Sourdough Spelt Bread
  • Millet Polenta Bread
  • Wholegrain Rye Sourdough Bread
  • Naturally-Fermented Buckwheat Pancakes 

Enter your details below to download the guide:

I’ve been baking with ancient grains for over a decade, using them to create delicious and healing breads, pancakes, treats and so much more and I’m excited to share this guide with you.

It’ll give you all you need to know to identify, understand and start working with these glorious grains in your own kitchen.

What you’ll get from Baking with Ancient Grains:

  • An understanding of the range of ancient grains and how they differ from modern wheat
  • Why ancient grains can offer a solution to our modern-day problems with bread
  • Practical information on five of my favourite ancient grains
  • Kitchen tips on how to bake with ancient grains
  • Five 100% ancient grain recipes that you’ll return to again and again (they are my most popular recipes!)
  • A ton of extra reading, listening and watching resources

“I made your rye sourdough this weekend – this was my first 100% rye loaf – and it turned out so well! Your recipe walked me through the whole process and was simple to follow. Thank you!” Debbie, reader of Baking with Ancient Grains

Whether you’re a complete beginner with ancient grains or you want some fresh inspiration for your current alternative baking, this guide has so much for you – and it’s free!

Fill your home with the smells and flavours of these wheat-alternatives that are delicious, sustainable and full of nutrition.

Not sure if ancient grains are for you? Read ‘5 Reasons To Start Baking With Ancient Grains’