I'd like regular ancestral cooking emails!
Ancestral Kitchen
  • What’s cooking?
  • Writing
  • Courses
  • Podcast
  • About
  • Resources
  • My account
  • Cart

Instagram

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.
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.

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

  • 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.

Recent Comments

  • Ali on 5 Simple Ways to Start Cooking Ancestrally
  • Erica on 5 Simple Ways to Start Cooking Ancestrally
  • Ali on #4 – The 5 Most Expensive (And Yet The Cheapest) Foods
  • Gerhild Turner on #4 – The 5 Most Expensive (And Yet The Cheapest) Foods
  • Ali on What Does Eating Ancestrally Mean?

Archives

  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020

Categories

  • Ancestral Cook-up
  • Ancestral Cooking
  • Instagram
  • Italy
  • My story
  • Podcast
  • Reading, Listening and Learning
  • Recipe
  • Recipes
  • Resources
  • sourdough
  • Sourdough
  • Writing

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

© 2022 Ancestral Kitchen - WordPress Theme by Kadence WP

  • What’s cooking?
  • Writing
  • Courses
  • Podcast
  • About
  • Resources
  • My account
  • Cart