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Sameday Sourdough e-cookbook by Nicole Allain of the Homegrown Show

posted 2 years ago

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Get stuck into this beautiful and practical e-cookbook from Nicole Allain, or Mama Niki, of TV's Homegrown Show. For those new to sourdough, Nicole will introduce you to the fundamentals and advise on how to get started. The e-book then goes on to provide inspiration and tasty ideas with a host of innovative sourdough recipes to try which will appeal to both beginners and those further into their sourdough journey.

Take a look at some of the scrumptious products you could make as you enjoy wholesome homemade sourdough and see just how versatile it can be.

Format: PDF
No. of pages: 31

About the Author:

(Taken from Nicole's biography in the book)
Nicole Allain is a baker, a mother, and a homesteader all rolled into one! Her culinary journey began in her early years, learning to cook and bake with a passion that has stayed with her: instilled in her by her mother. Nestled in a tiny home with her husband, Ben, and two young boys, their lifestyle revolves around self-sufficiency.

Growing up dealing with health challenges, she's adopted a philosophy of cooking from scratch - more out of necessity than anything. It allows her to have complete control over what goes into the family meals. She firmly believes in the crucial link between gut health and overall well-being. That's why she's embarked on a personal healing journey, incorporating fermented foods like sourdough into her family's daily life.

Beyond the kitchen, she's dedicated to sharing knowledge and empowering others. Her family is on a collective journey towards self-sufficiency, and she finds joy in teaching and learning together with her community.

Nicole and her family are the subject of the Homegrown show - with season 2 about to start!

Website: https://www.homegrownshow.ca/

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COMMENTS:

David Wieland

Posts: 371

Location: Manotick (Ottawa), Ontario

posted 1 year ago

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Aww, I'm disappointed to see that she omitted sourdough waffles. I've been making whole wheat ones for half a century, using an overnight ferment. That takes a lot less than a day, and there's no discard.

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