February 20, 2025 3 pm GMT/ 7 am PST

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.

You will learn

  • 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

All Monthly Webinars are FREE for TFS Members

get this webinar, all archived webinars, and future webinars

Join Today

Meet your teacher

Creator Bio:

Alison Kay creates foods that enhance our biome, community and environment. She’s the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way. You can find her at www.ancestralkitchen.com or on your podcast app by searching for Ancestral Kitchen Podcast.

Alison Kay

Creator

You Might Also Like...

View more products