This post will show you an easy way to make a successful sourdough loaf from the ancient grain, emmer. You don’t need experience with ancient grains – this method is simple, requiring no kneading. You will be rewarded with a … Read More
This post explains what the Danish rye and ale porridge, øllebrød, is, how it was originally made and gives you a traditional recipe to try out in your own kitchen! Check my substitutions, serving suggestions and FAQs at the end! … Read More
Sourdough rye bread is incredible – it has a beautiful rich, deep flavour is and also very nutritious, with high levels of fibre and B vitamins plus all the benefits of sourdough. And, once you understand how rye works, you’ll … Read More
Do you love bread but struggle with gluten? Rye sourdough might offer you the chance to enjoy bread again. This post shares how rye is different to wheat, what the sourdough process does to make bread more digestible and explains … Read More
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
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
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
Fermenting oats into sourdough oatmeal or porridge is easy and has so many benefits: The oats will be softer, cook more quickly and be easier to digest. The resulting oatmeal will be more nutrient-dense thanks to reduction of the mineral-leaching … Read More
Millet is a wonderful grain to have in your cupboard. It’s quick to cook, gluten and lectin free, easy to digest and tasty. I use it in many ways in my kitchen; here I’m going to show you how I … Read More
1:1 Mentoring: Get Going with Ancient Grain Sourdough