The Fermentation School

Alison begins by introducing you to the healthful, tasty and naturally gluten-free oat. She explains the different forms the grain can come to us in, best ways to process the it (including hand-rolling options), why your oat groats might not sprout and why you'd want to ferment oats.

She gives a sourdough oatmeal demonstration and then talks about the many ways you can take fermented oats much further than your breakfast bowl by incorporating them into your cooking and baking. Next, she takes you to the United Kingdom and explains how to make (plus gives you recipes for) naturally-fermented versions of two British oatcakes, one Scottish-style, the other an oat pancake from northern England. She also introduces you to other historical oat ferments from the United Kingdom, including, sowans, the Scottish oat ferment and, llymru, which comes from Wales.