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Home » Instagram » Bread, soaked in stock, layered with bolognaise sauce, topped with cheese and baked till it’s bubbling and crispy and all melded together. It’s this month’s #ancestralcookup – you can find the recipe via the link on my profile. I’d love it if you fancy cooking with me.
Instagram

Bread, soaked in stock, layered with bolognaise sauce, topped with cheese and baked till it’s bubbling and crispy and all melded together. It’s this month’s #ancestralcookup – you can find the recipe via the link on my profile. I’d love it if you fancy cooking with me.

June 29, 2020 by Ali

Tags:ancestralcooking ancestralcookup breadlasagna oldbread stalebread wapf westonaprice zerowaste
Previous PostBorodinsky sourdough rye. It’s been a year since I made one of these and I don’t want to go back to ‘normal’ sourdough rye now, despite the fact that this bread needs me more during the fermentation. . It’s flavour, which gets better from days 2 and 3, is deep, fragrant and rich – from the molasses I added, plus the malt grain and caraway seed mix that I toasted and included. It’s soft and cakey – from the scald (flour mixed with boiling water) that makes up a large part of it. . I prep the starter and the scald the evening before and then mix them together in the morning. Half way through the day I add the remaining flour and molasses. A couple of hours later it’s ready to shape and then it’s baked before tea. . Thanks to @theryebaker for the formula. It’s a beautiful homage to this wonderful grain.
Next PostSourdough Wholegrain Toad-in-the-Hole

Recent Posts

  • Rendering lard today with fat from @valledelsasso. We use lard as a cooking medium (for everything from pancakes to chard) and also as spread, much like butter. . It’s easy to render from back fat at home in a slow cooker. I get up early and put the slow cooker on low. I chop the fat into c. 2cm cubes (as you can see here) and then pop it in the cooker with the lid on. Every hour or so I tip the contents of the cooking pot into a metal sieve above a metal bowl. The liquid fat drains through and then I pop the solid fat back into the cooking pot. . The whole process usually takes about 9 hours. By tea-time we have warm, crunchy lard ‘niblets’ (as my son calls them) which are truly heavenly. I freeze 2/3rds of the fat and the supply (from 3kg back fat) will last us a month. . Do you render your own?
  • Breakfast fit for a king (well, my 7 year-old thinks he *is* The King, at least in our house!): Sourdough spelt pancake, local watermelon, ‘waste’ water kefir grains, ground linseed and soaked and dehydrated crunchy almonds. . He then gets to be in charge of the olive oil bottle, liberally dousing the goodies. . We usually eat a incidentally vegan breakfast. I wholeheartedly believe that any sustainable agricultural process needs animals at its core, but it doesn’t mean we eat their produce with every meal. This plate will be devoured by a little man who eats animal produce (including offal and lots of fat) at other meals and – importantly for me – everything on the dish comes from Italy, most of it from Tuscany. . I’d love to hear whether ancestral eating for you means animal produce at every meal and how you feel about the non-animal foods that you have available locally.
  • Spelt sourdough with left-over oat porridge mixed in before the fermentation. This is such an easy way to give a spelt loaf a softer crumb and to make it last longer…let alone the lovely oat tang you get. . If you want to try this, there’s a recipe linked in my profile for Spelt Sourdough with a ‘scald’. Just replace the scald bit with the same weight of cold porridge. Works a treat. . And if you are a porridge fan, do check out my fermented oats video (also linked in my profile) where I talk you through how to make a breaky that’s super tasty and super-healthy!
  • Gabriel, my 7 year-old son, loves being in the kitchen…but ideally he wants to be there on *his* terms. That means Mum has no say over what the ingredients are and what is done with them, she’s just there to reach/do the things he can’t. . Sometimes this produces ‘interesting’ results, but I like to let him do it. Because I want him to feel creatively expressed, because it’s fun and because I actually learn so much from him. (And Dadda can usually be relied on to eat whatever comes of the session!) . This morning was a winner. He took some local plums, chopped and cooked them on the hob, adding cinnamon. He then stirred in some of my fermented oat drink, swats. It ended up as a tart, sweet and warm fruit jam. Then he cut up some apple slices and served the dish as part of our lunch. . He ate almost all of it. I think that’s well-deserved! . Picture of the chef with his creation in my story today.
  • Cooking three meals a day from scratch, fermenting and baking bread – they all require kitchen equipment. But how much of it is actually essential? What’s really useful, and how do you manage it in a small space? . Andrea and I tackle this topic in today’s podcast episode. We talk about the equipment we have, how we use it and what we couldn’t live without. . I’d love to hear what you use in your home. What are your top 3 kitchen tools? . You can find @ancestralkitchenpodcast in all the usual places, or download/stream it from the link in my profile.

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