One of Katie's "Love of Learnings"

SLOW TRADITIONAL COOKING

Here you can see Katie has soaked wheat and then laid them out to dry (in the oven). This way, the phytic acid has been released from the wheat berry (soaking 3-4 days) so it can be digested properly. Then she can grind it in her electric grinder to make flour for cookies or cakes or in the blender for cracked wheat cereal.
This is her spelt sourdough bread. It's sourdough starter can be made from rye, wheat, spelt or kamut grain. It has no oil, honey or yeast. This saves our honey and oil for other uses and prevents us from depending on commercial yeast. Yeah. Spelt has been in our diets lately because Samuel and Joesph have been having severe symptoms of eczema. We are hoping this traditional cooking will help their bodies digest these foods better, thus not having symptoms of intestine irritation. It has been a great experience to learn more knowledge in the kitchen and with our real food.