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
I cook three meals a day, every day of the week for myself and my family. As well as fresh, local food, our meals include home-rendered fats and ancient grain sourdough along with fermented drinks and vegetables. But I don’t … Read More
In this post I will show you how to make a wholegrain sourdough spelt bread which includes leftover oatmeal in the dough. By using both spelt and oatmeal you will end up with a nutty-tasting, delicious sourdough bread with a … Read More
I regularly make the fermented drink, boza, in my kitchen. It’s fun, tangy, fizzy and really satisfying as well as being probiotic. I love it and want everyone to be enjoying it, but I’ve noticed that most people have never … Read More
Fermenting oats into oatmeal (or if you are outside the US, porridge) is a delicious way to enjoy a healthy breakfast. This article will explain why you should be fermenting your oats, show you how to do it, and answer … Read More
Oats have an almost mythological connection with the Scottish. Maybe, as you stand in the kitchen making your breakfast oatmeal – pouring in rolled oats, adding water/milk and stirring – you imagine that you are doing just what your Scottish … Read More
As conscious eaters, we often think about how the meat on our plate was raised or what condition the chickens who laid our breakfast eggs were kept in. But how often do we stop and consider what happened to the grains that accompany our meals before they got to our kitchens?… Read More
This post outlines how I make unhopped ale of the kind my female English ancestors did in their own kitchens until just a few hundred years ago. Because, yes, ale was women’s work. For most of history, the realm of … Read More
Once you’ve made sourdough polenta (learn how in my video here) you can use the leftovers to make this sourdough polenta ‘loaf’. It’s easy, tasty and so handy – you can pop in the fridge (it’ll last at least five … Read More
Polenta doesn’t have to be all about corn, *and* you can ferment it making a tangy, pre-digested, filling dish. Watch the video below to see how easy it is! (Download written instructions here). I have another video that’ll show you … Read More