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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

  • When someone with as much passion for photography as I’ve passion for sourdough spelt pizza makes and then takes her camera to my recipe, this is the heavenly result! . Becky from @thestoriedrecipe.podcast interviewed me last week and she, as a complete newbie to sourdough, made my pizza. What a result! Swipe for more pics. . You can listen to the podcast episode, titled “What is Ancestral Eating” by searching for The Storied Recipe in your podcast app, or by clicking on the link in my profile. It’s partly my story, partly me answering Becky’s insightful questions and partly sourdough chat!
  • What is Ancestral Eating? Interview with The Storied Recipe Podcast
  • If you want to bake with rye, listen to this week’s podcast. . In it, I talk through the four reasons I love rye sourdough: Its gluten content, its taste, the amazing, stress-free, starter it makes and the ease of working with it. I answer questions on mixing, ageing, health benefits, bringing out flavour and much more. . And I share a discount code for my new course Rye Sourdough Bread: Mastering The Basics, a thorough, hands-on course with over two hours of video that’ll walk you through understanding rye baking, creating and maintaining a starter, baking two wonderful sourdough loaves and equip you with delicious discard recipes. . Download the episode via your podcast app, by searching for Ancestral Kitchen podcast, or stream/download from my site (link in profile).
  • #41 -Wholegrain Sourdough Rye: Mastering The Basics
  • This bread was made using ale yeast I grew at home. . Last week I made ale. After brewing I decided to try using a bit of the same home-nurtured starter to make bread. It worked a treat – this beautiful wholegrain spelt loaf came from it. . Although I made this ale starter from rye flour, just like I do my sourdough starter, the two mixes are quite different. Ale brewing uses yeasts and avoids bacteria. This is different to a sourdough starter which encourages both yeasts *and* bacteria. So using my ale starter in this bread meant the flavour was different. . And you know what? I didn’t really like it! I am so used to sourdough and I missed the flavours the bacteria produce! . How quickly we get used to tastes! Have you had that? You try something you haven’t eaten for ages and you wonder how on earth you ever used to like it?! . I’m also guessing that this bread isn’t as nutritious, as it is lacking the transformations that the bacteria in a sourdough culture provide…

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