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Home » Instagram » My patience is being rewarded! Unpasteurised honey, water and time (almost 10 days) and my mead is bubbling like crazy when I give it a stir.
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My patience is being rewarded! Unpasteurised honey, water and time (almost 10 days) and my mead is bubbling like crazy when I give it a stir.

March 28, 2022 by Ali

Previous PostThere are some videos of this bread, steaming from the oven, in my story today. I could *not* leave it until cold. I’ve got pretty good self-control…but this was just too much! . It’s my latest lard bread experiment – rolled up sourdough spelt with cracklings left over from rendering lard inside. . Breads like this – with left over lard bits – have been made in Italy (and throughout the world) ancestrally. And tasting it, you’d know why. . If you want to have a go, use my sourdough spelt pizza base recipe (linked in profile) and follow the pictures in my story, sprinkling and rolling up. Then support in a loaf tin and cook at a temperature a little lower than you would a normal loaf. . Tell me if you make, or remember your family making breads with cracklings. I’d love to hear of other traditions.
Next Post#28 – Raising a Large Family the Ancestral Way

Recent Posts

  • 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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