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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

  • This ancestral beer, made with Italian spelt, gets fermented with the help of sourdough starter and the yeast and bacteria I have living around me. There are no commercial yeasts in it. And there wouldn’t have been in any beer further than a hundred or so years back, as yeasts were not a commercial thing. . For centuries, before industrialisation, yeasts were valued so highly that they were associated with divine intervention and when they appeared they were honoured and nurtured. . My favourite example of this is the yeast log. This was a piece of carved wood that was placed in the fermenter as the beer was in progress. It would catch the yeasts and bacteria. When brewing was complete, it’d be taken out and hung up to dry. The live organisms would remain on it in a dormant state. Then, when it was time to brew again, it’d be taken down and placed in with the liquid. Crazy simple, yet so effective. . I want a yeast log. I can’t tell you how much I want a yeast log. . Getting all my ancestral beer inspiration kicks from the #stephenharrodbuhner book Sacred and Herbal Healing Beers. Will put a few pictures in my story if you want a nose. . Shame you can’t have a taste of the beer too. It’s unusual. But good.
  • I love bread that bursts where it feels like. . I’m not into ‘ears’ and I haven’t got the patience for patterns on my bread. As you can see, sometimes I even forget to score! . There’s such beauty in the cracks that loaves naturally make, left to their own devices. The processes involved in bread are so much bigger than me and, as a home-baker, I control so many of them. Why not just let this one be? . And I often wonder if, like tea leaves, bread ‘bursts’ could be read. . I wonder what this one’s telling me? Any ideas?!
  • This is porridge – but not like I’ve ever known it. It is porridge made out of ‘waste’; left-overs from my ancestral beer-making process. . To make the beer (which is again, not like any beer I’ve ever known!), I use local spelt, that I sprout and bake before fermentation. When the drink is ready, I sieve out the large spelt chunks and use them in bread-making. I then pour the liquid into bottles, flavour and then leave for a few more days to ferment. As that happens the sediment falls and settles on the bottom. It’s this that I use, after we’ve drink the beer, for porridge. . This batch of beer was flavoured with molasses, fennel seeds and orange zest. . Those flavours sit so beautifully on top of the tangy spelt and the consistency is smooth and creamy. . It’s pre-digested and full of postbiotics and paraprobiotics. . And, it makes the beer that we love completely zero-waste :-)
  • We made lard this weekend and, as always happens, after we’d created a stash of the creamy-white fat we had, leftover, the crunchy, delicious ‘cracklings’. . Last time, I ground these up and made a sourdough layered Slovakian biscuit (thanks to @almostbananas). This time, I thought I’d keep them whole and stay in Italy – so I made this sourdough spelt sea salt, rosemary and lard crackling focaccia. . It was delicious, the lard cracklings gave off even more of their fat into the dough whilst cooking. Think crunchy, salty, nutty, fatty. We ate it warm from the oven.
  • I didn’t move to Italy for lemons…well, not totally, at least ;-) . Raisin and Sicilian lemon yeast water on the go. I’m hoping this will raise a bread in a few days. And I’m going to have a go at drinking anything that’s left over – a probiotic bitter lemon, I’m hoping.

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