Sourdough Millet Crackers
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
My Sourdough Spelt eCookbook!
Want to bring sourdough spelt breads, pancakes, pizzas and cakes to life in your kitchen? My new book, Sourdough Spelt Everyday will help you do just that. I’ve been baking with spelt for a decade and LOVE it’s versatility and … Read More
My Favourite Bakeware
I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More
Want to Freshly-Grind Grains for Bread?
This post contains affiliate links, which means that if you click on one of the links and make a purchase, I may receive a small commission. This commission comes at no additional cost to you and helps me to continue … Read More
4 Reasons To Bake With Rye
Looking around at the loaves you see in the modern mainstream world, you’d think bread is all about wheat, wheat, wheat! But for many centuries our ancestors in Europe baked exclusively with the dark, tasty grain, rye. Rye brings so … Read More
Sprouted Fermented Buckwheat Pancakes
I would much rather eat nutrient-dense real food than take a supplement. Why pay extra for a supplement (which has been packaged and shipped to you) when you could generate the same thing in your own kitchen from real food?! … Read More
Differences Between Bread-Making With Wheat And Rye
This is a clip from my course Rye Sourdough Bread: Mastering The Basics which explains the (massive) difference between baking with wheat and baking with rye If you’d like me to be your guide in bringing 100% wholegrain rye sourdough … Read More
Pane con Ciccioli – Lard Crackling Sourdough Bread
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
Sourdough Spelt & Carrot Cake
Making a cake should be easy. But what if you can’t eat eggs, you don’t use refined sugar and you want it to be sourdough? That’s where this recipe came from and if you want to have a go, you’ll … Read More
Simple Gluten-Free (& Lectin-Free) Sourdough Bread
Eating gluten-free (or lectin-free) does not mean you need to give up baking and eating good bread. Making sourdough bread at home with grains that are gluten-free (or lectin-free) is simple. Many gluten and lectin-free recipes I see for sourdough … Read More