Join Kirsten Shockey as she talks with Alison Kay about ancient grain fermentation. Alison is the school’s resident ancient grain expert, whose bubbling and baking has been modern wheat free for over a decade.
Alison begins by explaining what ancient grains are, and how they differ from modern wheat. She gives examples of ancient grains and explains how they've been utilised in fermentation for many thousands of years.
She then walks you through the ways you can ferment ancient grains in your own kitchen. From porridges to flat breads, sourdough to bubbling drinks, there's something here for every fermenter, whether you've just started or are an old hand!
What an ancient grain is
The different available ancient grains - those with gluten, low gluten and gluten-free
How these grains differ from modern wheat
The multiple ways you can ferment ancient grains; making porridges, polentas, drinks, pancakes, breads, pizzas and cakesHow these grains differ from modern wheat
Of a unique Scottish, zero-waste ferment
The detail on an ancient Eastern European fermented millet drink
All about ancient grain sourdough
Why you might be fine eating an ancient grain gluten-containing sourdough when standard wheat breads make you ill
The differences you need to be aware of when making breads with ancient grains
Includes a download with links to a plethora of resources for you to start straight away
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