Mar 03 2025 80 mins 12
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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For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
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Resources:
Free, 30-page ebook Baking with Ancient Grains
The Ancestral Kitchen Podcast Guide to Milling Your Own Flour
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)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
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The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
