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
This sourdough soup is so good, I literally make discard for it when I don’t have any. And I’m not alone in believing it’s worth the effort. Traditionally, all over Slavic and Baltic regions, cereals have been purposely fermented into … Read More
If you’d have asked me this question 6 months ago, I’d have said a resounding, “Yes!”. I have been a whole grain poster-girl for many years. In my early bread-making days, back when I used a machine and yeast, I’d … Read More
*An updated, lighter version of this bread is part of my comprehensive course, Wholegrain Rye Sourdough Bread: Mastering The Basics. * Rye has been used to make bread for thousands of years. It’s not only super tasty, it’s also lower … Read More
I love spelt and I love eating whole grain. When I first started teaching myself sourdough baking, I was determined to work with this nutty, ancient grain and not leave out any of its bran. I wanted a well-risen, easy-to-make, … Read More
There aren’t many foods more amazing, yet seemingly humble, than garlic. It truly deserves the title of super food. Our ancestors knew of garlic’s medicinal power long before science explained the hows and whys. For centuries it has been lauded … Read More
Russian Bread Kvass is a favourite in our house. It’s sweet, it’s sour, it’s bubbly, it’s rich. And that’s before you’ve flavoured it – which you can do with fruit, herbs, spice and roots. Kvass is a less-well-known cousin to … Read More