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Home » Resources » Sourdough » Easy-To-Follow Sourdough Starter Graphic

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Easy-To-Follow Sourdough Starter Graphic

February 7, 2022 by Ali

Download the drawing here.

Tags:sourdough sourdoughstarter

Previous PostFermented chips in progress! . When I saw the extent of @kirstenkshockey’s recent crazy potato chip fermentation, I knew I had to join in! This is a bog-standard white potato, chipped roughly and then covered in a 5g salt/1cup water brine. . I’m planning to leave this for 3 days to do its bubble magic and then bake the chips up. . My son can’t eat white potatoes, so I’ll be popping out later today to get some sweet potatoes in and will give them the same treatment. . Are you curious too? Want to join in?

Next PostNumber 14 of The Ancestral Kitchen challenge is ‘use fat in a new way’. . I love mayonnaise. But I’ve not had it these last few years because the only oil I’ve been prepared to make it with is olive. And decent olive oil is strong; too strong for me to like the mayo it creates. When I heard @farmandhearth was making hers with bacon fat, I knew I wanted to have a go with my home-rendered lard. . The most important thing to remember, as I’ve learnt, is to use half lard, half olive oil and to warm the lard so that it is just liquidy (not hot hot). This way you can drizzle the lard, along with your olive oil, into the yolky mixture slowly. . Not wanting the buzz of my food processor, I turned to the mortar and pestle. It was *so* much more satisfying this way. . This is 2 yolks, lemon juice (I don’t like mustard in mayo), 1/2 tsp of miso (why not?!) and, I think, about a cup of fat. . I’d love for you to join in the challenge. It’s 22 prompts to inspire you to get creative in your kitchen. Check my story or click the link in my linktr.ee for more details.

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I just wrote a piece on my five favourite kitchen tools for the soon-to-be-born @ancestralkitchenpodcast cookbook. . I included the beautiful wooden chopping board that is underneath this pizza (it raises my low work surface about 3 inches which, for someone who is nearly 6 foot, is heaven sent). But I didn’t have space to wax lyrical about the pizza stone and the pizza peel that helped bring this sourdough spelt pizza to my table (even though they bring so much pizza-fuelled joy to my kitchen). . My home is tiny…the kitchen, and it’s accessories (even though I don’t have many!) take up way more space than is ‘normal’. Just like food takes up way more space in my head than ‘normal’. But then, we get to eat *such* amazing meals. It’s worth it! . Sourdough pizza recipe is in my profile if you’re in need of pizza this weekend! . Wooden board, pizza stone and pizza peel optional ;-)
Kitchen Table Chats #20 – Lots Of Scottish Oats, Food ‘Fashion’ & Andrea’s Chicken House
Do you want to know how to transition your kitchen to ancestral methods? Maybe you’ve tried before? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don’t know where to go next? . In today’s episode of @ancestralkitchenpodcast (#50), we will make it easy for you! Listen in for a road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we’ll detail them all, tell you how we both started and give you many resources to help your journey! . You can download the free printable ’20 Steps To An Ancestral Kitchen’ from www.ancestralkitchen.com/20steps. The link is in my profile. . This is our 50th episode!! Thank you to everyone for listening, sharing and sending us such wonderful and interesting messages. We hope your enjoy our half century :-)
20 Small Steps To An Ancestral Kitchen – Free Printable
#50 – 20 Small Steps to an Ancestral Kitchen

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