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Home » Instagram » Home-rendered lard from very-close-to-home raised piggies on home-made spelt sourdough. One of the joys of my eating life :-)
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Home-rendered lard from very-close-to-home raised piggies on home-made spelt sourdough. One of the joys of my eating life :-)

February 18, 2021 by Ali

Previous PostI am so happy that #jerusalemartichokes (do you know them as #sunchokes?) are still in season here in Italy as I’ve got quite a taste for them fermented. A week of lactic acid magic, with some added flavours (here garlic and black pepper) and they are crunchy and super yum. . Look good, don’t they? And fermenting them is a great way to get the prebiotic, inulin (which our resident gut bacteria need to do their work) in a less windy way than eating them unfermented. . Apparently these can be foraged by waterways here. When I find my personal forging and ancestral preserving wise Nonna (I’m looking for one!), I’ll ask her to show me some :-)
Next PostI regularly make the glorious Turkish fermented drink ‘Boza’. I mix cooked millet with a home-made starter and golden cane sugar. After 5 days in the warm it has transformed into a lacto-fermented, fizzy-on-the-tongue, sour, sweet-edged, probiotic-rich drink. . Having got the basics under my belt, I’m starting to experiment. Here’s the latest two batches both using alternative sweeteners – the first with local, raw honey from @thecreatorscastle as the second using seriously dark unrefined cane sugar. My son’s looking forward to trying the results!

Recent Posts

  • Up to 2 years ago, when I thought of beer, I thought ‘bitter’ and ‘it’s a man thing’. . So when I started researching historical brewing I was floored to find out that, for most of history, in most of the world, women have been the brewers. . Add to that the fact that the brews my ancestors in England would have made in their kitchens (yes, kitchens!) was sweet, not bitter and I realised that everything that I thought I knew about beer was wrong. . If you’re curious, listen to today’s @ancestralkitchenpodcast. In it, I share much of what I’ve both learnt and experimented with the last two years. . I’d love your feedback on this episode! Tell me what you knew, didn’t know, what surprised you the most and how you feel after hearing what @farmandhearth and I share :-)
  • #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • My new *free* sourdough course is all about your starter. 10 video tips that’ll help super-charge your starter whether you’re new to sourdough baking, have tried and failed at a starter or are experienced but would like some extra help. . You can sign up for the course via the button ‘*Free* course: 10 Tips for Creating & Maintaining a Sourdough Starter’ in the courses section of my profile link. . Do pass this on to any other sourdough bakers (or wanna be sourdough bakers) you know!
  • Have you ever lived without an oven? . For several months I had no oven. I had to change how I cooked. That’s nothing on kitchens a few hundred (let alone a few thousand) years ago though; ovens are a really recent thing. . Before ovens, in England, many dishes were steamed instead of being ovened. . Here’s my most recent steamed oat pudding. These were common in the UK (where in many parts oats were the staple cereal) and were often as simple as oats, stock and a bit of onion. Here I’ve added pork, walnuts and orange too. I steamed this for two hours in a glass bowl resting raised off the bottom of a large saucepan that had two inches of simmering water at the bottom. . It’s delicious and the recipe will be going in the book on oats I’m dreaming of writing! . See my story today for more information (and details of how I messed up the first one of these!)
  • Sprouted Fermented Buckwheat Pancakes

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  • Ali on Simple Gluten-Free (& Lectin-Free) Sourdough Bread
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  • Ali on Sourdough Pancakes

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