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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

  • 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.
  • What’s your favourite grain? . I think mine are oats. It’s that creaminess they create. I guess it comes from their higher-than-normal fat content. . And I love to ferment oats. This picture is of a fermented oat bake – I fermented the freshly-rolled oats overnight and then mixed with eggs and cheese before baking. I want to try this again and add some bacon and onions, as well as herb-it-up! . Check my story today for more fermented oats goodness.
  • Is crunch important to you? . The crust of a sourdough, pork crackling, toast…all things I love largely because of the crunch. I miss the satisfaction of that noise and sensation if I don’t have it! . Crunchy pork skin hits that spot 110% *and* it’s made at home, local and a ‘waste’ food. So good that I wanted to glorify the treats in some arty pictures! . Check my story today for videos of the process (and the crunch!) and click on my profile to find the youtube video recipe

Recent Comments

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