Easy-To-Follow Sourdough Starter Graphic
Download the drawing here. To access my free video course, 10 Tips For Creating & Maintaining A Sourdough Starter (over at The Fermentation School) click here
Download the drawing here. To access my free video course, 10 Tips For Creating & Maintaining A Sourdough Starter (over at The Fermentation School) click here
Slow-cooked beef heart is a staple in our house. It’s simple, economical and can feed my family all week. Those three things in one dish feels like the holy grail to me! A lot of people feel intimidated by organ … Read More
Want to move forward in your kitchen? Been meaning to try that new ferment? Find a bread recipe for your family? Tackle that recipe you’ve been avoiding?! Looking for ideas, support and encouragement? The Ancestral Kitchen Challenge is here to … Read More
This post talks about the live bake-up of a long-matured/fermented gingerbread dough. If you would like to see how to prepare the dough written down, check out other my post here. I’ve been making a rye spice bread with sourdough … Read More
There are so many other ways to naturally ferment bread than sourdough. Any form of live culture – yogurt, sauerkraut, beer – is a potential bread-maker! In this recipe, I’ll show you one of my favourite methods; using milk kefir … 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
In this interview with Emma Goodwin of Timeless Cookery, I talk about how and why my kitchen and diet has evolved. We touch on: My 140lb+ (65kg+) weight loss. Regaining my menstrual cycle naturally, after 5 years without a period. … Read More
Sowans is a traditional Scottish fermentation that wild ferments the oat grain, producing a smooth, creamy, zingy and super-nutritious porridge and I absolutely love it. When I love something, I also love to share it! And sharing my Sowans technique … Read More
I first learnt about the wonders of malted grains to enhance the flavour of bread when I made Russian bread and since then I’ve been an addict. What is malt? Malted grains are any grains that have been germinated and … Read More
The idea that cooking fermented foods kills the probiotics in them, therefore losing all the associated health benefits has always been a bit of a puzzle for both my mind and my body. Here’s why: Ancestral cultures the world-over have … Read More