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Home » Instagram » There’s pizza in my story today; this one! It’s wholegrain spelt sourdough topped with onions, lardo and herbs from the garden. My hubby made me smile by telling me it was the best pizza he’d ever tasted :-) . Check out the story to watch it coming to life. My dough is mixed by a pro and we shoot it into a super hot oven using our new pizza-professional toy!
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There’s pizza in my story today; this one! It’s wholegrain spelt sourdough topped with onions, lardo and herbs from the garden. My hubby made me smile by telling me it was the best pizza he’d ever tasted :-) . Check out the story to watch it coming to life. My dough is mixed by a pro and we shoot it into a super hot oven using our new pizza-professional toy!

May 26, 2020 by Ali

Previous PostHow to Build a DIY Proofing Box for your Sourdough Starter and Dough
Next PostSoda bread anyone? Here’s my latest version: wholegrain, ancient grain – this time baked in a tin. And it’s nutrient-dense, by that I mean the flour has been given time to soak in the sour milk, removing the phytic acid that stops you digesting all the minerals. . Soda bread, made in this way, is this month’s #ancestralcookup. You can use any flour you like – wholemeal, white, wheat, gluten-free…whatever you can find, whatever your body loves. You can use whatever ‘milk’ you like – kefir, soured, oat, barley…whatever works for you. . I’d love to have you cook along and enjoy the super-delicious outcome. Link to the recipe is in my profile.

Recent Posts

  • Up to 2 years ago, when I thought of beer, I thought ‘bitter’ and ‘it’s a man thing’. . So when I started researching historical brewing I was floored to find out that, for most of history, in most of the world, women have been the brewers. . Add to that the fact that the brews my ancestors in England would have made in their kitchens (yes, kitchens!) was sweet, not bitter and I realised that everything that I thought I knew about beer was wrong. . If you’re curious, listen to today’s @ancestralkitchenpodcast. In it, I share much of what I’ve both learnt and experimented with the last two years. . I’d love your feedback on this episode! Tell me what you knew, didn’t know, what surprised you the most and how you feel after hearing what @farmandhearth and I share :-)
  • #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • My new *free* sourdough course is all about your starter. 10 video tips that’ll help super-charge your starter whether you’re new to sourdough baking, have tried and failed at a starter or are experienced but would like some extra help. . You can sign up for the course via the button ‘*Free* course: 10 Tips for Creating & Maintaining a Sourdough Starter’ in the courses section of my profile link. . Do pass this on to any other sourdough bakers (or wanna be sourdough bakers) you know!
  • Have you ever lived without an oven? . For several months I had no oven. I had to change how I cooked. That’s nothing on kitchens a few hundred (let alone a few thousand) years ago though; ovens are a really recent thing. . Before ovens, in England, many dishes were steamed instead of being ovened. . Here’s my most recent steamed oat pudding. These were common in the UK (where in many parts oats were the staple cereal) and were often as simple as oats, stock and a bit of onion. Here I’ve added pork, walnuts and orange too. I steamed this for two hours in a glass bowl resting raised off the bottom of a large saucepan that had two inches of simmering water at the bottom. . It’s delicious and the recipe will be going in the book on oats I’m dreaming of writing! . See my story today for more information (and details of how I messed up the first one of these!)
  • Sprouted Fermented Buckwheat Pancakes

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