Rye – Ancestral Kitchen https://ancestralkitchen.com Wed, 17 Sep 2025 08:44:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 1:1 Mentoring: Troubleshoot Your Ancient Grain Sourdough https://ancestralkitchen.com/product/11-mentoring-troubleshoot-your-ancient-grain-sourdough/ https://ancestralkitchen.com/product/11-mentoring-troubleshoot-your-ancient-grain-sourdough/#respond Thu, 07 Sep 2023 13:25:41 +0000 https://ancestralkitchen.com/?post_type=product&p=4785 … Read More]]> Do you want to bake whole grain sourdough with ancient grains that rises well and is delicious?

 

Are your attempts not going as well as you know they could?

 

Perhaps your breads aren’t rising much? Or they are heavy and gummy?

 

Maybe you’re not sure whether you’re under-proofing, over-proofing or if perhaps it’s a problem with your starter…

 

Wholegrain sourdough baking with ancient grains doesn’t have to be complicated. Let me guide you:

 

Sourdough_consulting

 

Tailored 1:1 mentoring that will help you overcome issues and succeed with home-made wholegrain ancient grain sourdough.

 

I’ve been making sourdough with non-wheat grains for over a decade. I’m the author of Sourdough Spelt Everyday, the creator of the video course Rye Sourdough Bread: Mastering the Basics and half of the traditional cooking show Ancestral Kitchen Podcast.

 

With this one-on-one mentoring, I’ll spent an hour with you in your kitchen: Show me your breads/starter and talk to me about the problems you’re having. Together we’ll troubleshoot, figure out what’s going on and help move you forward!

 

I will guide you through my process, answer your questions, troubleshoot your issues, pass on my tips and advice (hard won through many failures) and get you baking loaves that you are proud of!

 

You might be:

 

  A sourdough baker who has tried to move to ancient grains but not been able to make successful bread.
  Turning our flat, gummy, or otherwise disheartening loaves.
  Unsure what the problem is – are you underproofing, are you overproofing, is it your sourdough starter?
  New to baking with wholegrain and sure that you can do better than the loaves you are currently producing.
  Wanting to move to home-milled grains and unsure where to start.

Spelt

What this session will give you:

  The opportunity to talk through your issues, problems and concerns with an expert in ancient grain wholegrain sourdough home-baker.
  A chance to get me in your kitchen with you; to show me your loaves, your starter and your dough!
  Feedback from a baker who’s had lots of failures (and lots of successes!)
  Clarity on your sourdough issues – what you’re doing right and where things might be going wrong.
  Focus to help you move your sourdough journey onward.

 

You’ll leave the session with a clear, actionable plan of what you are going to do in order to make better loaves!

 

In addition, you will have access to articles, graphics, videos and more that’ll support our work together.

 

Spelt

After our time together, you’ll have:

 

  More knowledge
  Confidence
  Focus
  Direction
  An actionable plan to move you forward
  Multiple resources, suggestions, tips – many ways to make your baking better!

 

I look forward to troubleshooting your ancient grain sourdough baking. Use the button at the top of the page to get going!

 

A note on us getting together: This mentoring is available Mondays 10.30am-12.30pm, Thursdays 4.00pm-6.00pm and Saturdays 2.00pm-5.30pm (all London time, use a time zone converter to check the equivalent in your time zone). If you cannot do these hours, email me at alison@ancestralkitchen.com before purchasing letting me know your needs, and I will do my best to accommodate you.
]]> https://ancestralkitchen.com/product/11-mentoring-troubleshoot-your-ancient-grain-sourdough/feed/ 0 1:1 Mentoring: Get Going with Ancient Grain Sourdough https://ancestralkitchen.com/product/11-mentoring-get-going-with-ancient-grain-sourdough/ https://ancestralkitchen.com/product/11-mentoring-get-going-with-ancient-grain-sourdough/#respond Wed, 06 Sep 2023 13:47:18 +0000 https://ancestralkitchen.com/?post_type=product&p=4713 Read More]]> Want to make ancient grain sourdough a part of your kitchen but struggling to actually make it happen?

 

Feel overwhelmed by all the sourdough information out there and want a simple, clear way to bring wholegrain ancient grain bread to life in your kitchen?

 

Struggled with making wholegrain sourdough bread in the past and want an experienced, calm guide to help you step-by-step through the process?

 

Sourdough_consulting

 

Tailored 1:1 mentoring program that will help you succeed with home-made wholegrain ancient grain sourdough.

 

I’ve been making sourdough with non-wheat grains for over a decade. I’m the author of Sourdough Spelt Everyday, the creator of the video course Rye Sourdough Bread: Mastering the Basics and half of the traditional cooking show Ancestral Kitchen Podcast.

 

With this four-session one-on-one mentoring, I’ll come into your kitchen, take you by the hand, and show you how simple, joyful and empowering it is to be make wholegrain sourdough bread from ancient grains. Meet me once a week for a month and let me guide you through the process, answer your questions, troubleshoot your issues, pass on my tips and advice (hard won through many failures) and get you baking loaves that you are proud of!

 

You might be:

 

  A complete sourdough novice

 

  A sourdough baker who wants to move to ancient grains

 

  Someone who’s tried sourdough baking with alternative grains but struggled to get loaves that work

 

  A want-to-be baker who’s not been able to create and maintain a strong sourdough starter

 

  An occasional alternative-grain baker who wants to up the non-wheat side of their baking

 

  A fan of wholegrain rye, spelt or one of the other ancient grains who wants to bring these to life in their kitchen

 

  Someone who’s previously made white sourdough bread and wants to transition to wholegrain

 

  Having issues digesting wheat (or know people who are) and want to turn to the more-easily-digestible ancient grains

What we aim to cover:

 

Week 1
   Determining your sourdough story – your goals, experience, issues, schedule and restrictions.
   Starter 101 – Looking at/sharing your starter situation. Passing on my full starter creation and maintenance plan. Addressing your particular starter questions.
   Creating a roadmap for our four-week mentoring and giving you a take-away plan to move you forward in the week ahead.

 

Week 2
   Checking in on your starter – sharing your experiences/issues and working through them.
   Sourdough discard uses.
   Working on your starter maintenance routine.
   Planning your bread-baking and getting you clear on the steps.

 

Week 3
   Checking in on your starter maintenance routine.
   Reviewing your first bread – talking through concerns/issues and giving you actionable changes for your next loaf.
   Planning your next loaf.

 

Week 4
   Reviewing your second and any further bakes.
   Troubleshooting and giving you confidence to continue experimenting.
   Determining your next sourdough steps.
   Giving you resources to support your continuing sourdough journey.

 

You’ll leave every session with a clear, actionable plan of what you are going to do that week in order to move your sourdough baking forward.

 

You’ll get access to articles, graphics, videos and more that’ll support our work together.

 

Each session will be tailored to you. As you see above, I have a plan of what we could cover but we’ll respond to your own specific needs. They’ll be time for you to bring your questions to each of our meetings and get them answered.

Wholegrain Sourdough Spelt Bread

The mentoring will bring you:

 

   Accountability
   Mentorship
   The ability to pick my brains in a one-on-one situation
   The opportunity to get your questions answered
   Focus
   An actionable plan to move you forward
   Feedback from an experience wholegrain sourdough baker
   Multiple resources, suggestions, tips – ways to make your baking better!

 

I used to be a life coach! Here, I’ll mix that coaching expertise with my decade-plus experience of baking wholegrain sourdough with ancient grains to help you bring these loaves to life in your kitchen. Use the button at the top of the page to get going!

 

A note on us getting together: This mentoring is available Mondays 10.30am-12.30pm, Thursdays 4.00pm-6.00pm and Saturdays 2.00pm-5.30pm (all London time, use a time zone converter to check the equivalent in your time zone). If you cannot do these hours, email me at alison@ancestralkitchen.com before purchasing letting me know your needs, and I will do my best to accommodate you.
]]> https://ancestralkitchen.com/product/11-mentoring-get-going-with-ancient-grain-sourdough/feed/ 0 Wholegrain Rye Sourdough Bread: Mastering The Basics https://ancestralkitchen.com/product/wholegrain-rye-sourdough-bread/ https://ancestralkitchen.com/product/wholegrain-rye-sourdough-bread/#comments Wed, 14 Sep 2022 07:06:14 +0000 https://ancestralkitchen.com/?post_type=product&p=3256 Read More]]>

Sourdough bread made from rye is a healthy alternative to wheat, has a rich history and is so tasty! Learn how to create 100% wholegrain rye sourdough breads in your own kitchen, whether you are a novice or seasoned baker.

Rye sourdough

Rye Sourdough Bread: Mastering The Basics

Rye is an ancient grain packed with a rich, deep flavor that has a long history of being used to make bread. It’s low in gluten and brought to life in sourdough loaves, making an exciting, tasty, and healthy alternative to wheat.

In Rye Sourdough Bread: Mastering The Basics, you’ll learn everything you need to know to create delicious, nutritious 100% wholegrain rye sourdough bread in your own kitchen, whether you are a complete beginner or a seasoned baker. You’ll be taught why rye is a wonderful flour for sourdough starters, and be walked through, step-by-step, creating your own. Then, armed with this starter, you’ll create a rye bread you can make and eat daily, along with a more adventurous Russian-style rye loaf. You’ll also also learn ways in which you can use your sourdough discard to create even more rye deliciousness!

You will learn:

• From over 240 minutes of step-by-step video, plus photos and downloadable instructions (all available to keep, forever)
• Why rye is such a great choice for sourdough bread, including its health benefits and history
• How to create a 100% wholegrain rye starter from scratch and how to easily maintain this starter, no matter how often you bake
• How to create a reliable, delicious everyday wholegrain rye sourdough bread
• How to use more advanced techniques to create a Russian-style wholegrain rye sourdough bread
• How to use your sourdough discard, including recipes for wholegrain rye pancakes and spice bread

Course curriculum

Welcome & Course Overview

Module 1: Why Rye & Why Whole Grain?

• The rich history of rye and rye breads
• Why rye, why wholegrain and why sourdough
• Bread-making with rye: The low down – part 1 – introduction
• Bread-making with rye: The low down – part 2 – comparison
• Bread-making with rye: The low down – part 3 – the bottom line
• In pictures! Bread-making with rye v. bread-making with wheat
• Sourcing your flour, grinding grain and storing rye

Module 2: How To Make & Maintain a Rye Sourdough Starter

• Get ready for this module!
• What is a sourdough starter and why use wholegrain rye?
• The equipment you’ll need
• In pictures! Downloadable starter creation and maintenance graphic.
• How to create a rye sourdough starter
• How to maintain a rye sourdough starter
• Rye sourdough starter FAQs

Module 3: The Breads: Equipment & What To Expect

• Useful equipment for baking rye sourdough bread
• Equipment listing to download
• How to tent a loaf tin with aluminium foil
• What to expect from your breads

Module 4: Everyday Rye Sourdough Bread

• Introduction to the everyday rye sourdough loaf
• Everyday rye sourdough bread recipe to download
• Making the pre-ferment
• Mixing the main dough
• Panning your fermented bread
• Is your bread ready to bake?
• Just out of the oven!

Module 5: Russian Borodinsky-Style Rye Sourdough Bread

• Introduction to the Russian Borodinsky-style rye sourdough bread
• What to expect from the Russian Borodinsky-style rye sourdough bread
• Russian Borodinsky-style rye sourdough bread recipe to download
• Making the scald
• Making the sponge
• Combining the sponge & scald
• Mixing the main dough
• Shaping and panning the fermented bread
• Is your bread ready to bake?
• Just out of the oven!

Module 6: Recipes for Sourdough Discard and Leftover Rye Bread

• Sourdough porridge, polenta and polenta bread
• Sourdough pancakes
• Rye discard spice bread
• Traditional Danish Rye Bread Porridge Øllebrød
• Russian Rye Bread Kvass
• Wholegrain Rye Sourdough Crackers

Module 7: Where Now? Inspiration, Thank You & A Gift

• Where next with your rye sourdough bread
• Thank you and a gift for you
• More inspiration and help

Wholegrain rye sourdough

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