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Home » Instagram » Milk kefir-leavened wholegrain spelt sourdough nestled in my wonderful Emile Henry ceramic loaf tin. . For me, baking bread takes priority over comfort in the heat of August in Italy. Still, I try to time the baking for first or last thing and have two fans provide relief. . Taking the lid off the tin and seeing this makes it all worth it.
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Milk kefir-leavened wholegrain spelt sourdough nestled in my wonderful Emile Henry ceramic loaf tin. . For me, baking bread takes priority over comfort in the heat of August in Italy. Still, I try to time the baking for first or last thing and have two fans provide relief. . Taking the lid off the tin and seeing this makes it all worth it.

August 22, 2020 by Ali

Previous PostHere’s the non-egg garlic mayo (aka allioli) in progress! I’m reading from ‘Honey from a Weed’, a book I have completely fallen for. . It goes on to says this precise method is also used in Languedoc as a sauce for snails. . We didn’t eat it on snails, but atop home-made burgers and I roasted the garlic first to soften its flavour. . There are more adventures afoot with this sauce as a base. Perhaps capers or some anchovies? And apparently it’s traditional to fry some bread and then pestle (is that a verb: to pestle?!) it in with a big bunch of parsley. . My arm muscles are going to get a workout!
Next PostSometimes, just sometimes, I get breakfast by myself. This morning was one of those times. Oh. How. Wonderful. . This is what accompanied me: A local soft-boiled egg, a thick slice of sourdough rye slathered in butter, a tomato, still warm, from the garden sprinkled with salt and my teapot filled with roasted chicory.

Recent Posts

  • Have you ever tried an olive straight from the tree? . They’re incredibly bitter, verging on inedible! . These olives have been on my counter in a large bowl of water for nearly 2 months (and if you’ve seen the size of my kitchen you’ll know how difficult that’s been!). I’ve been changing the water every day. This leeches the bitterness from them. . Now I’m putting them into a herbed brine and will leave them for at least 6 weeks before tasting. . This is an age-old Italian tradition called olive in salamoia. The ‘sal’ referring to salt and the ‘muria’ being the latin for brine. . Is the first time I’ve ever done it. And as with so many of my kitchen processes, I need patience – because I want to eat these now!
  • This is a recipe from the 1929 book ‘The Scots Kitchen’ (check my story today to see it) for Scottish scones made with sowans, the oat fermentation. . The first thing I noticed biting in is that they are seriously squidgy, with a satisfying firmness! That’s important, right? After that came the tang (from the ferment) and the flash of the odd caraway seed. . I ate with butter – the scones have holes in them (a bit like English crumpets) perfect for melting butter. . I’m hoping to add this scone recipe to my sowans course over at @thefermentationschool. There’s a link to my course in my profile if you’re curious.
  • Sourdough Oatcakes
  • Chocolate-Covered Fermented Chestnuts
  • Sourdough oatcakes. . In researching Scottish oats (for a forthcoming article in the Weston Price journal) I was surprised to learn that the Scottish did not pre-soak or ferment the oats that they used for their staple ‘bread’ – oatcakes. . In my kitchen, anything that stands still for too long gets fermented, especially grains! So despite loving the standard Scottish oatcake, I really wanted to have a go at creating a fermented, sourdough version. . Here is the result. It’s got all the creaminess of oats, and fresh from the pan it’s crunchy. But the sour tang of the ferment makes it almost cheesy too! Warm, with salted butter, these have become a go-to breakfast the last few weeks! . The recipe will go out in my newsletter tomorrow. If you’re not on my list and you want to get it, go to ancestralkitchen.com/newsletter (link in my profile).

Recent Comments

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  • Ali on Sourdough Oatcakes
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  • Ali on How To Keep Your Sourdough Starter Warm

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