#72 - All About Spelt Sourdough

Ancestral Kitchen

Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf.

Whether you've tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we'll celebrate the podcast's second ecookbook, Sourdough Spelt Every Day, that distils so much of my baking experience into a guide that'll get you rustling up all manner of spelt goodies to enjoy!

Get your copy of Sourdough Spelt Every Day here!

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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Get our two podcast cookbooks:

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Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!

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