About this episode
Why am I so obsessed with rye? It's because I love it... Rye is just so special. - Alison Where to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics . With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it's different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. - Alison Alison's course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye , and podcast listeners can use the code PODCAST15 to get 15% off! Rye has a different type of gluten than wheat. A lot of people who have ... sensitivities to gluten, may be able to eat rye. - Alison * * * * * * * * * * * * * * * * * * * * * * * * * * Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here. 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: Meals at the Ancestral Hearth Spelt Sourdough Every Day Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 . * * * * * * * * * * * * * * * * * * * * * * * * * * Our podcast is supported by a community of ancestral cooks around the world! 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. To read more about becoming a supporter and explore the various levels, click here! * * * * * * * * * * * * * * * * * * * * * * * * * * Bread is a fundamental - it's a staple... It's so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. - Alison The Run Down: 08:00 Rye Sourdough Bread 10:00 Benefit 1: Gluten Content 16:10 Benefit 2: Taste 17:40 Borodinsky Bread 20:57 Ageing Breads 24:41 Whole Grain/Wholemeal Rye Flour Huh. What do I know? I don't know how to eat soft eggs and I don't know what pumpernickel flour is. - Andrea 29:47 A tease - upcoming episode with Elly of Elly's Everyday Sourdough! You all asked for this topic! 30:30 Benefit 3: All About the Starter - and listen for the versatile ways Alison uses it! 36:10 Discard Uses 36:30 Alison's Course at The Fermentation School 42:10 Benefit 4: Working the Rye Dough - advantages, time savers 48:38 Alison shares about her course and what it includes Discount code! PODCAST15 * * * * * * * * * * * * * * * * * * * * * * * * * * 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 * * * * * * * * * * * * * * * * * * * * * * * * * * Resources : 20-minute documentary on: The Battle of Borodino - Napoleon's Bloodiest Day Alison's Course - Rye Sourdough Bread: Mastering the Basics - use code PODCAST15 for 15% off! King Arthur Flour At 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email - sign up for Alison's e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list - it isn't spammy or weird at all, it's just like getting cozy hugs and REAL kitchen inspirations delivered from a kitchen comrade. - Andrea) Previous Episode: #7 - Sourdough: Why We Love It Previous Episode: #10 - Elly from Elly's Everyday: Sourdough Baking (Patrons, check your private podcast feed for bonus content from Elly!) Previous Episode: #26 - Bones & Water: The Magic of Stock Organic Unsifted Whole Grain Rye Flour from Azure Standard (US only) 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! Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen 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