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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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Making ‘imperfect’ looking chocolate is so incredibly more satisfying for the taste buds and soul than buying bars at the store. . This started life as a bag of raw cacao nibs. I roasted them, cracked them, shelled them, ground them and then mixed them with a small amount of melted cacao butter and coconut oil to make chocolate! . The result is rustic…one might say stone-ground. The flavour, however, is amazing. It’s so much deeper, more nuanced, more zingy and more satisfying than anything I’ve eaten from a wrapper. . And like all the foods we prepare with love in our kitchens there is some undescribable life in it *because* I gave it care and attention. . I’ve been making chocolate this way since I read the 700-page The Secret Life of Chocolate by @nocturnalherbalist and I can’t go back. There’s a set of videos that will walk you through how to do it yourself on the courses page of www.ancestralkitchen.com. . Fancy having a go?!
After a while using ground linseed, I’ve gone back to using psyllium husk to help gel my #glutenfreesourdough breads. . This is sorghum and millet, both ground at home, with a teaspoon of psyllium, some salt and my millet sourdough starter. It is so good fresh from the oven. . It’s both gluten and lectin free and much lighter than my other sourdoughs (which are spelt and rye). I like to eat it at supper, with butter and a boiled egg :-) . There’s a link to the recipe in my profile. Nestled in that recipe you’ll find a link to an article on how I create a glutenfree sourdough starter.
Lard and bread. They are so good together! . Here’s my recipe for Pane con Ciccioli a.k.a. lard crackling bread. It’s inspired by the litany of bread recipes that see the left over crunchy bits from lard-rendering cushioned in soft carby pillows. . Because I’m a sourdough girl, I make mine with wild yeast and because I adore spelt, that’s what I’ve used here. I thought I’d have a bit of fun by making a rolled up, strudel-style loaf and added some garlic and rosemary for an additional pep. . You can find a link to the recipe in my profile. . I know Italians have been combining lard and bread for a looong time and I’ve recently learnt about a crackling bread sold by street vendors in Argentina. I get access to so many cultures here on IG, anyone else got a lard crackling bread they want to share with me? :-)
Sourdough pancakes for lunch today! . I spent the morning filming the ‘what to do with your sourdough discard’ section of my upcoming rye sourdough course for @thefermentationschool. No sooner had I switched off the camera than I slipped this 100% wholegrain pancake out of the pan and onto my lunch plate! I topped it with leftover spicy lentils (cooked yesterday) and local salad. . I like to fold it up and see if I can bite into one end without the filling all falling out of the other :-)
If my terrified-of-fat 30-year-old self could see this bowl of crunchy pig skin I’ve just made, she’d have thought that I was making a terrible choice for my health and that I’d pile weight on. . How pervasive is the lie that fat makes us fat and when will it die? . Following on from yesterday’s post about the latest @ancestralkitchenpodcast episode where I talk about my 140lb weight loss, I wanted to celebrate my love of all things pig by making these again today. . Processed (and the new ultra-processed) foods are the enemy of our society’s future, not locally-sourced, nutritious fat. . I’m hoping to make a video of how to make these ancestral-popcorn style yummies out of pig skin soon. In the meantime I’ll keep practising and munching. . Thank you for the feedback on the podcast episode we’ve had – it’s challenging to be open and it makes a difference for me to hear such wonderful comments. If you’ve not listened yet, you can find us on your podcast app as @ancestralkitchenpodcast or download/stream from the link in my profile.

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