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Home » Instagram » Starting the year as I mean to go on: With a beautiful sourdough spelt crust made by wild yeasties!

Starting the year as I mean to go on: With a beautiful sourdough spelt crust made by wild yeasties!

January 3, 2022 by Ali

Previous PostMy sous chef, fermentista-in-training, joy-infuser and part of the reason I have spent so much time focusing on health-giving food the last 7 years. . Happy new year from our kitchen (and all the ferments, including this ginger beer!) to yours. . Thank you. I look forward to more wonderful interaction next year.

Next Post#22 – Book Stacks for the New Year

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Sprouted Fermented Buckwheat Pancakes
Seeing wholegrain rye bread come to life in someone else’s kitchen thanks to the work I do fills my heart with such joy! . Repost of @jenniferments • Whole grain rye sourdough plus a bonus rye spice bread made with sourdough discard. I have been baking for a long while but shied away from making a whole grain rye sourdough. First, because I thought it was too difficult to get a good result. And second, because my kiddo and I have been basically gluten free for the past 4 years or so. Last year I discovered that we can tolerate Einkorn sourdough, and recently I’ve been reading that folx with gluten sensitivities might also be able to tolerate rye (and spelt – that’s next on the list to try!) I have been following Alison Kay @ancestral_kitchen for a while and I am so inspired by her food journey, plus the practical and down to earth manner in which she shares and teaches. So when I had the opportunity to take her class called Wholegrain Rye Sourdough Bread: Mastering The Basics at @thefermentationschool I took the plunge! I watched every video and with her experience and knowledge I felt very confident that I would be able to make a great loaf of rye sourdough… and I did! Not only a loaf of WHOLE GRAIN rye sourdough, but I also used my discard to make a rye spice bread! I am so grateful that @ancestral_kitchen and @thefermentationschool have made learning so accessible and easy! The photos show 1) the finished whole grain rye sourdough that I baked in a Pullman loaf pan, 2) rye starter bubbly and ready, 3) rye berries before milling, 4) my old “Whisper Mill” which sounds like anything but a whisper 😂 I’ve had this thing for ~18 years and though it’s loud it still works great! 5) preferment all bubbly, 6) finished rye spice bread- it has golden raisins, pecans, molasses and honey, plus cinnamon, ginger, and freshly grated nutmeg. It smells heavenly! 7) a slice of the spice bread – it was absolutely delicious with butter! 8) bubbly main dough after fermenting and ready for the pan, 9) beautiful crust on the finished whole grain rye sourdough straight out of the Pullman pan, 10) dense yet airy crumb that had a rich, gorgeous flavor!
When I first read Nourishing Traditions back in 2010 (I’m ever-grateful to you @jennierutzcom for passing the book my way), raw goat milk was one of the first things I brought into my transformed kitchen. . I had always had congestion problems with supermarket (aka ‘normal’) milk and my hubby, Rob, had found his skin peeled whenever he ate too much dairy. . These negative issues, which had caused both of us to stop eating dairy, disappeared when we consumed raw milk. We were amazed. . And then, 12 weeks into our son’s life, when I had to face the fact that I could not produce enough breast milk to feed him, we turned again to raw milk – making the Weston A Price baby formula at home from @elliesdairy goat milk. . Raw milk played a pivotal role in bringing us to ancestral foods and our son’s early days. It has brought us health (as well as amazing taste!). . And yet, when I look outside my bubble, I see how raw milk generates so much unfounded fear. Listen into episode 53 of @ancestralkitchenpodcast to hear about *real* milk; how it’s always been, and why industrialisation meant the advent of pasteurisation and the transformation of this amazing food stuff (and the places that produce it) into a shadow of what they could be.
How To Sprout Buckwheat (for incredible vitamin B content!)
#53 – Raw Milk: Our Ancestral Heritage

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