(Black and White Interior Version) Finally, A Wheat-Free, 100% Rye Cookbook using Sourdough, Traditional Fats, and Natural Sweeteners From delicious brownies to rye tortillas to tangy sourdough bread...
Her latest book, Traditionally Fermented Food, is set to be released in May 2017.. com.
She chronicles her family\'s off-grid journey at nourishingdays.
She is the author of four books: Simple Food for Winter, Simple Food for Spring, 100% Rye and Traditionally Fermented Food.
The result is this collection of well-loved recipes from our home kitchen."About the Author: Shannon is a mama to five small children, homesteader, freelance writer, cookbook author, and fermented-food enthusiast.
Because we love the benefits of fermentation, I developed these recipes using sourdough and a long fermentation period.
It was less expensive than the spelt we had been using, it was well-tolerated by those with food sensitivities, and after some manipulation, we found it could be used to create everything from a hearty loaf of sourdough bread to soft tortillas to our favorite honey-sweetened brownie.
From Shannon: "After years of baking with alternative grains, rye seemed a good fit for our family.
This book is truly a unique look into what makes rye special, and how to turn it into dazzling and healthy food that will keep your family asking for more... you will wonder why you\'ve never eaten rye like this before. (Black and White Interior Version) Finally, A Wheat-Free, 100% Rye Cookbook using Sourdough, Traditional Fats, and Natural Sweeteners From delicious brownies to rye tortillas to tangy sourdough bread..
