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
How to Create a Gluten-Free Sourdough Starter
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
Easy-To-Follow Sourdough Starter Graphic
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
Milk Kefir Spelt Bread
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
What Does Eating Ancestrally Mean?
A little over 200 years ago the industrial revolution started a chain of events that has led to our disconnection from not only the source our food, but also the thousands of years of handed-down skills and wisdom surrounding it. … Read More
Sowans Spelt Sourdough Bread
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
Sourdough Spelt ‘Porridge’ Loaf with Chocolate Malt & Hazelnuts
I first learnt about the wonders of malted grains to enhance the flavour of bread when I made Russian bread and since then I’ve been an addict. What is malt? Malted grains are any grains that have been germinated and … Read More
#4 – The 5 Most Expensive (And Yet The Cheapest) Foods
What if eating real food didn’t have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest – conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.… Read More
Sourdough Discard Soup
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