Do you love bread but struggle with gluten? Rye sourdough might offer you the chance to enjoy bread again. This post shares how rye is different to wheat, what the sourdough process does to make bread more digestible and explains … Read More
I’ve been baking exclusively with ancient grains for over a decade, and regularly hear these questions: Why should I bake with ancient grains? What’s wrong with modern wheat? How are ancient grains different from wheat? What do I need to … Read More
One of the common criticisms I hear of ancestral eating is that it romanticises the past. I am often chastised for idealising the food lives of our ancestors. People tell me that I’m wearing rose-tinted glasses, continuing with phrases such … Read More
Ancestral eating is a fairly modern term and one that I’ve seen confused in many places. In a previous article I defined what ancestral eating is; here, after reading several articles that mis-define ancestral eating, I thought I’d explore what … Read More
The world of collagen and gelatin has been very hyped and, for some time it confused me! I kept seeing words like ‘peptides’ and ‘hydrolysed’, I realised there were many different types and sources of collagen and I didn’t know … Read More
I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More
If you eat grains and follow an ancestral diet, you’ll probably have heard that we should soak our grains (or flour) in water and an acidic medium before cooking. This process not only softens and hydrates the grain, but it … Read More
Have you heard that you should be ‘eating more protein’, but not had the time to figure out how much more or how exactly to get more protein into your meals, especially that all-important breakfast? This article will explain protein … Read More
This is a clip from my course Rye Sourdough Bread: Mastering The Basics which explains the (massive) difference between baking with wheat and baking with rye If you’d like me to be your guide in bringing 100% wholegrain rye sourdough … Read More
A little over 200 years ago the industrial revolution started a chain of events that has led to our disconnection from not only the source our food, but also the thousands of years of handed-down skills and wisdom surrounding it. … Read More