Oatcakes were the one of the staple foods of the Scottish, Welsh, Irish and nothern English populations long before the advent of the more modern grain, wheat. The ‘cake’ in their name may make our modern minds think that they … Read More
These oatcakes have been a staple way to start the day in the north of England for centuries and are traditionally made thin and pliable, like pancakes, and then stuffed with breakfast foods such as eggs, bacon and sausages. When … Read More
There’s a wealth of fat-enriched breads in many cuisines because we’ve known, for a very long time, that fat and bread are so good together. The Italian recipe litany, where this bread originates, is no exception! Fat-enriched breads were particularly … Read More
Eating gluten-free (or lectin-free) doesn’t mean you have to go without sourdough bread. It’s simple to create and maintain a gluten-free sourdough starter and use that to make your own gluten-free (and lectin-free) sourdough bread – I’ve been doing it … Read More
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
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
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
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
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