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Home » Instagram » The stardust in my cells did a little jiggle when I read this comment on my wholegrain sourdough spelt pizza. . It wasn’t from my hubby this time, but from @lvtrevino who cooked it up using the recipe in my profile. And this lady has eaten in both NYC and Italy. . Eating a good sourdough wholegrain pizza base with nutty spelt flour is a joy…so much so that you don’t want many toppings, the dough itself is the star. . Check out the recipe in my profile :-)
Instagram

The stardust in my cells did a little jiggle when I read this comment on my wholegrain sourdough spelt pizza. . It wasn’t from my hubby this time, but from @lvtrevino who cooked it up using the recipe in my profile. And this lady has eaten in both NYC and Italy. . Eating a good sourdough wholegrain pizza base with nutty spelt flour is a joy…so much so that you don’t want many toppings, the dough itself is the star. . Check out the recipe in my profile :-)

October 5, 2020 by Ali

Previous PostI bought some celeriac which still had the abundant green tops on. What better excuse to try out a new ferment? . I added some garlic, black pepper and coriander seeds. Just have to wait a few days now – the most difficult part!
Next PostI have just finished “Honey from a Weed” the amazing cookbook by Patience Gray. I refuse to put it on my shelf. I want to start it again. I want to dip into it over tea. I want to cook everything in it (OK, well maybe not the recipe for garden snails). . These are Borlotti beans cooked ‘alla Toscana’ as per page 62. Check out my story today to see how they came to life – there’s even some bean art in there :-)

Recent Posts

  • They’re alive! Microbes, doing their job in my ancestral ale, just like they would have done in the kitchens of females in my home country, the UK, five hundred years ago. . This ale is kitchen-made, grain malted at home, starter culture created here, glass bowls, saucepans and jars used. . I learn something new with every batch. This time, I’m using the spent grain in three, quite different, sourdough breads. I’ve taken tonnes of video…you can see it all in my story today.
  • Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!
  • Food that makes you feel at home is so important. This dish, goetta, was invented by German immigrants to Cincinnati. It’s still made there and often eaters think it actually comes from Germany…but there’s no dish like it there! It was a Cincinnati creation; made to help people (who’d transported their entire life half way around the world) feel at ‘home’. . It’s pork, long-cooked in water, shredded, then added back to the broth created. After this, onions, celery and (my favourite!!) oats are added. You cook it until your spoon stands up in the mix. . Gosh, it’s good. . Comfort. In. A. Bowl. . We ate it with cauliflower and a glass of ancestral ale (oats in there too!). See my story today for lots of pictures (including the spoon standing up in my pot!). . My newsletter goes out tomorrow – if you’re not on it and want to be you can find the details in my story today or by clicking on the link in my profile.
  • Two ingredients, old bread and sugar, and you can have Russian Bread Kvass. . I find home-made sourdough rye and some very dark brown sugar pretty unbeatable taste-wise. And I use the bread cubes again and again, brew after brew, so that they become a bit like kefir grains – a colony of probiotic yeasts and bacteria. . Here are the said bread cubes being filtered out as I pour the fermented liquid into a swing-top bottle for a second fermentation. . My favourite flavouring for this second ferment is raisins and mint. But orange and ginger are good too. . Some more pictures in my story today and the recipe (which includes videos) is the top link in my profile.
  • #58 – Ancestral Cooking for Schools & Retreats with Hilary Boynton

Recent Comments

  • Ali on #35 – The Easy Way
  • Christie Russell on #35 – The Easy Way
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Probióticos para hacer en casa on Milk Kefir Spelt Bread

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