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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!
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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

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
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