You are about to listen to one of the podcast's most popular episodes. Since it was released in February 2023, this episode has been downloaded thousands and thousands of times. That's just how popular sourdough bread is. And is testament to how many people are confused and have questions about it.

That's what we aim to help with in this episode!

We'll cover all manner of listener sourdough questions. We'll talk about where to begin with sourdough and all about starters. We'll give answers to your questions on flours, berries and milling including what to expect when using ancient grains. We'll discuss the flavour of your finished bread and the ways you can control that. We'll also share how we make dough and bread in bulk and store it. Along the way, we'll share loads of recipes and resources and and talk about some more unusual ways to use your sourdough starter.

Thank you to everyone who sent questions in and remember you can access Alison's course, 10 Tips for Creating and Maintaining a Sourdough Starter for free by going to ancestral kitchen.com/10 tips on entering the code STARTER100 at the checkout.

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What we cover:

We answer many listener questions covering the following topics...

Where to begin with sourdough
Sourdough starters
Flours, berries and milling
Consistency of your final loaf when using non-standard flours (i.e. ancient grains)
Flavour and how to control it
Making dough and bread in bulk and storing
The many other ways to use sourdough (with loads of recipes!)

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5* reviews on Apple Podcasts, mean the world to us!

Here's how you can leave one:

Open the Apple Podcast app
Find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews'
Click on 'write a review', give us 5*s and then tell us why you love listening in the box below

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Resources:

Alison's free course 10 Tips for Creating and Maintaining a Sourdough Starter: www.ancestralkitchen.com/10tips

Bread baking forum: www.thefreshloaf.com

Episode 10, "Elly from Elly's Everyday: Sourdough-Baking (and Soap-Making!)"

Probiotics, para-post-biotics and more: Episode 7, "Sourdough - Why We Love It"

Azure Standard: https://www.azurestandard.com/?a_aid=fDevVdRXWd

Activated sourdough starter from Azure: https://www.azurestandard.com/shop/product/food/baking-pantry/leavenings/bread-starter/bread-for-life-starter-refrigerated/14770?package=BP317&a_aid=fDevVdRXWd

Small-Scale Grain Raising by Gene Logsdon https://bookshop.org/a/86014/9781603580779

Weevils in grains?! An episode with Elly: # 42, How to Get (& Grind) the Best Flour for Bread

Rye sourdough episode: #41, Rye Sourdough Bread: Mastering the Basics

A guide to using all-purpose flour in artisan breads: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/

Sprouted grain sourdough: https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/

Alison's spelt loaf: https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/

Oven Thermometer: https://amzn.to/3Hqbxoi

Probe thermometer for loaves, if you wish to use one: https://amzn.to/3XVVXWM

Einkorn loaves: https://www.theperfectloaf.com/einkorn-sourdough-bread/

Peter Reinhart's book - he has quite a few, you only need one book to start! https://www.theperfectloaf.com/einkorn-sourdough-bread/

Baking & Cooking with Einkorn by Heidi Ellis: https://www.youngliving.com/us/en/product/einkorn-cookbook?enrollerId=2524222&sponsorId=2524222

The magazine Andrea referenced: Cook's Illustrated Make-Ahead Recipes, June 17, 2013

Article by John Moody on grain mill options: https://www.westonaprice.org/health-topics/home-grain-milling-machine/#gsc.tab=0

Milk-Kefir Spelt Bread on Alison's website: https://ancestralkitchen.com/2021/12/07/milk-kefir-spelt-bread/

Alison's Sourdough Pancakes: https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/

Sourdough Discard Soup on Alison's site: https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/

Alison's 100% Wholegrain Spelt Pizza: https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/

Naturally-Fermented Staffordshire Oatcakes on Alison's site: https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/

Traditional Scottish Oatcakes made sourdough on Alison's site: https://ancestralkitchen.com/2023/01/24/sourdough-oatcakes/

Sourdough discard crackers: http://homejoys.blogspot.com/2010/03/sourdough-crackers.html?m=1

Elly's audio on 5 top tip for wholegrain baking: https://youtu.be/ifvegcKDEkk

How to shape a boule: https://www.youtube.com/watch?v=hWXA8xFYu9A

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

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