Fermenting Ancient Grains
Ancient grains, a fount of nutrition, can be fermented into so much deliciousness - drinks, pancakes, porridges and bread. In this course, you'll learn the many ancient grain ferments you can explore in your own kitchen!
Explore the world of ancient grain fermentation!
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!
You will learn
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What an ancient grain is
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The different available ancient grains - those with gluten, low gluten and gluten-free
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How these grains differ from modern wheat
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The multiple ways you can ferment ancient grains; making porridges, polentas, drinks, pancakes, breads, pizzas and cakesHow these grains differ from modern wheat
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Of a unique Scottish, zero-waste ferment
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The detail on an ancient Eastern European fermented millet drink
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All about ancient grain sourdough
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Why you might be fine eating an ancient grain gluten-containing sourdough when standard wheat breads make you ill
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The differences you need to be aware of when making breads with ancient grains
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Includes a download with links to a plethora of resources for you to start straight away
Meet your teacher
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