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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 :-)
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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

  • I love sauerkraut. But making it can often seem like a chore. There are other things I’d rather be doing…baking some bread, reading about the joys of lard, trying to replicate a dish I just heard about… . Creativity in the kitchen is important. Anything we can do to to minimise the time we spend on the routine – the things we want but the making of which doesn’t fire us up – allows us more time to engage with our passions, which keeps those fires of inspiration burning! . Sauerkraut doesn’t need to take all day, bread doesn’t have to be complicated, your sourdough starter should not run your life, herbal ‘supplements’ can be easily incorporated into food…all things that @farmandhearth and I talk about in this week’s podcast. Listen in to hear some easy ways to make your kitchen quicker and simpler. . And if you’ve got your own ‘easy way’, a time/energy-saving method that you’ve honed, do let us know! . You can find us as @ancestralkitchenpodcast on your app, or download/stream via the link in my profile.
  • #35 – The Easy Way
  • Have you wet-rendered fat? . I finally got some local grass-fed beef fat and since Ximena over at @thefunctionalforce opened my eyes to using water and salt in rendering I’ve been excited to give the wet method a go! . I watched Marisa’s @bumblebeeapothecary video on You Tube twice then dove in! It was more fiddly and took more time than my usual dry rendering *but* I’ve ended up with a tallow that is really clean and virtually odourless. . It’ll keep longer like this and I’ll be able to use it for face cream, something I’ve been wanting to make for ages. . This pic is from the first render, I’m straining the ‘cooked’ fat through muslin and catching the liquid (a mixture of tallow and water/salt) underneath. After this I did a second render of the tallow, with more salt and water, to help eliminate impurities. . Check my story today for more pictures and some video of the final product! . Happy July 4th to my USA friends :-)
  • Here’s the beautiful broth from the beef bones in my story today. . I’ve 6 jars like this. They’ll set like jelly, the fat layer available to take off or break up and mix back in. . I’ll drink the stock on it’s own, sprinkled with salt. I’ll use it to cook grains in. I’ll let it loosen up leftovers when I pull them from the fridge to heat up for a quick supper. I’ll add it to one pan meat and veg dishes for extra richness. . Do you have any unusual uses for stock you want to share?! . If you haven’t yet, check out the @ancestralkitchenpodcast on stock (it’s number 26), our most downloaded episode – there’s obviously a whole lot of goodness there! . Happy weekend from my kitchen to yours.
  • Creativity in the kitchen – how do you express it? . With me, it’s often in my bread and it often comes to life based on what needs using. . I wanted a basically spelt loaf and I also wanted to make it up as I went along. There was a packet of rye flour in the cupboard that needed finishing so I added the remains of that. Whilst in my cupboard-clearing-out mode, I noticed the end of a tub of dehydrated orange slices. I whizzed them up in the spice grinder with a generous handful of caraway seeds and added that to the dough. . There was some four-day-old rye sourdough starter in the fridge. I put a big blob of that in, added some honey, salt and water and got stuck in with my hands. . The resulting loaf is delicious and makes me want to play some more with orange and caraway. . Thank you to @ellys.everyday for making me feel OK about using ‘old’ sourdough starter and to @elliemarkovitch for being a wonderful intuitive baking ambassador! If you don’t already, go follow what they are up to in their exploratory kitchens :-) . I’d love to hear where you most like to ‘play’ in the kitchen.

Recent Comments

  • Ali on The Myth of Olive Oil Use in Italy
  • Diana martina on The Myth of Olive Oil Use in Italy
  • Ali on Sourdough Wholegrain Spelt Loaf
  • Cindy Young on Sourdough Wholegrain Spelt Loaf
  • Milk Kefir Spelt Bread - The Weston A. Price Foundation on How to Build a DIY Proofing Box for your Sourdough Starter and Dough

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