Ancient grains, a fount of nutrition, can be fermented into so much deliciousness – drinks, pancakes, porridges and bread. In this free video, a recording made with Kirsten Shockey at The Fermentation School, you’ll learn the many ancient grain ferments you can explore in your own kitchen!
The session begins by explaining what ancient grains are, and how they differ from modern wheat. I give examples of ancient grains and explain how they’ve been utilised in fermentation for many thousands of years.
I then get down to practicalities and walk you through the ways you can ferment ancient grains in your own kitchen. From porridges to flat breads, sourdough to bubbling drinks, there’s something here for every fermenter, whether you’ve just started or are an old hand!
In this session, you will learn:
- What an ancient grain is
- The different available ancient grains – those with gluten, low gluten and gluten-free
- How these grains differ from modern wheat
- The multiple ways you can ferment ancient grains; making porridges, polentas, drinks, pancakes, breads, pizzas and cakesHow these grains differ from modern wheat
- Of a unique Scottish, zero-waste ferment
- The detail on an ancient Eastern European fermented millet drink
- All about ancient grain sourdough
- Why you might be fine eating an ancient grain gluten-containing sourdough when standard wheat breads make you ill
- The differences you need to be aware of when making breads with ancient grains
Download the free PDF that accompanies this training by clicking here.
Bring ancient grain baking into your kitchen!
Download my free 30-page guide with five healthy and tasty 100% ancient grains recipes.