I'd like regular ancestral cooking emails!

What’s cooking?
Writing
Courses
Podcast
About
Resources
My account
Cart

Instagram

Home » Instagram » We’re not the only family to eat spare water kefir grains on sourdough pancakes right?!

We’re not the only family to eat spare water kefir grains on sourdough pancakes right?!

January 25, 2021 by Ali

Previous PostChocolate Water Kefir. Totally 6-year-old son approved! . I had a brain wave whilst making cacao husk tea: man, this’d be goood fermented. So I cooled it, added sugar and let my kefir grains at it! After a second ferment with orange and cardamon it’s delicious.

Next PostThis thyme feels like more than *just* thyme to me. . I bought it, along with some cabbages and brussels, from a lady who grows and sells her veg at the tiny local market here in Pontassieve. . We’ve been in this town almost a year and in that time we’ve come to know (and love) the farmers from whom we buy our meat, eggs and dairy. . Vegetables have been the last part of our food shopping without a face. By that I mean, up until now, I’ve mostly not known the person who grew them. Finally, this month, I had the head space to make an attempt to change that. . Thursday evenings will host our ‘walk together to the market and get veg’ routine. I hope that we’ll get to know (and love) the small producers there, including the lady who picked and dried this wild thyme. . If so, it’d feel to me like we’d settled. We’d be part of the precious fabric of this land. We’d sustain and be sustained by the beauty, knowledge and effort of this community. . And I’d be able to breathe out.

Search for:

Recent Posts

#67 – 50 Ways to Save Money on an Ancestral Diet – Part 2
Oh how good to see those unhopped, home-fermented ale bubbles again! . I’ve not made ale since June. Italian summers are super-hot; t’s been 30C+ (not good for ale-making) in my kitchen and I don’t have fancy retarding equipment. How we’ve missed it. . This batch, following English pre-industrial measurements (the days when ale was made in a kitchen, by women) is, as an experiment, using a rye kvass starter. It’s looking and smelling good! . Check my story today to see how I°m using the spent grain for bread and to hear more about the batch.
Just handed the recipe for this sourdough spelt chocolate cake to the podcast patrons. I want to see how they take to it before it goes into the forthcoming spelt sourdough cookbook. . Meantime, we’re enjoying the last few slices of the latest bake in this rather decadent manner…I tried to make a ganache to ice it; it didn’t work, but the chocolate/cream mixture tastes amazing and looks really arty a-top the slice. Result :-) . If you’d like to come join the @ancestralkitchenpodcast community on patreon, and get access to the extra content @farmandhearth and I produce, plus a lively forum and monthly live chats, type the words ‘patreon ancestral kitchen podcast’ into Google and there we’ll be, waiting :-)
One bite, two dreams: . Cracklings from home-rendered lard on top of home-made oatcakes . 1/ A time when we realise to profound damage that industrial seed oils are doing to ourselves and our planet and re-embrace the wisdom of traditional, local fat rendered in our own kitchens (plus eat the crunchy left-overs!) . 2/ A time when local farms supply local needs and small producers can grow oats for the people around them; people who know oats aren’t just for oatmeal and create a myriad of dishes with them. . If you would like support to forward both of these check out @ancestralkitchenpodcast (we have a fats episode and will have an oats episode releasing in the next few week) and also visit my site (link is in my profile) for tonnes of oat recipes and details on how to render lard.
Do you crimp? How about slash? . I’m awash in the wonder that is pastry. The last month I’ve been honing a spelt sourdough pie crust recipe for the forthcoming @ancestralkitchenpodcast sourdough spelt cookbook. We’ve eaten a lot of pie: sausage, chicken, ground beef…even liver went into one! . My mum always crimped the edge of her pastry. To make it look nice, yes, but to seal it too. Do you? . And how about the slashes? I did these with scissors, to get that slight raised effect in the centre. Do we need to slash? Do you? How does it change the pastry and/or the filling?

Recent Comments

Ali on Fermented Oat Bake
Stacy on Fermented Oat Bake
Deb on High Protein Breakfast Ideas
Ali on Live Bake-Up: Fermented Gingerbread
Sumi on Live Bake-Up: Fermented Gingerbread

Archives

Categories

Ancestral Cook-up
Ancestral Cooking
Instagram
Italy
Kitchen Table Chats & Patron Content
My story
Podcast
Reading, Listening and Learning
Recipe
Recipes
Resources
sourdough
Sourdough
Uncategorized
Writing

Meta

Log in
Entries feed
Comments feed
WordPress.org

© 2023 Ancestral Kitchen - WordPress Theme by Kadence WP

Search for:

Search for:

What’s cooking?
Writing
Courses
Podcast
About
Resources
My account
Cart