Fermenting Oats
The healthy, tasty, gluten-free oat grain can be fermented into a myriad of dishes, including porridges, jellies, oat cakes, pancakes and ovened bakes. This course will share how and give you recipes to create in your own kitchen!
presented by Alison Kay, the creator of our popular offering 'Sowans, the Scottish Oat Ferment',
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.
Why fermenting oats is so beneficial and tasty.
What criteria are important when selecting your oats.
How to make 'sourdough' oatmeal.
Ways to use fermented oatmeal, including a recipe for a fermented oat bake.
How to make Alison's own fermented oatcakes.
How to make a naturally-fermented, 100%-oat version of the historical English Staffordshire oatcakes.
Two ways the Scottish traditionally fermented their oats and another historical British oat fermentation from Wales.
Fermenting Oats: The Video
Fermenting Oats: The Recipes & More
$40.00
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