Download the free, 30-page guide Baking with Ancient Grains here

Alison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.

We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.

We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrains

I addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.

Let's dive in...

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Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

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Resources:

Free, 30-page ebook Baking with Ancient Grains

The Ancestral Kitchen Podcast Guide to Milling Your Own Flour

Spelt Cookbook

Alison’s Rye Course with 10% off automatically applied

Episode 41 - Wholegrain Sourdough Rye Bread

Episode 72 - All About Spelt Sourdough

Episode 82 - Home Milling Flour for the Best Bread!

The Man Who Tried to Feed the World (PBS documentary on Noman Borlaug, originator of The Green Revolution)

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The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay