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Home » Instagram » My home-made medicinal bitters are ready! Locally-bought herbs plus grappa from the town where I live. . Check my story for more videos and a link to the list of herbs I used. . Anyone else make these at home?
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My home-made medicinal bitters are ready! Locally-bought herbs plus grappa from the town where I live. . Check my story for more videos and a link to the list of herbs I used. . Anyone else make these at home?

August 4, 2022 by Ali

Previous Post#37 – A Peek Into Alison & Rob’s Ancestral Lifestyle
Next PostBeing away from home does not mean you have to stop eating good bread. . Here is an impromptu sourdough spelt pizza topped with leftovers plus my tips for making sourdough bread away from home. . 1 – Feed your starter just before you leave and give it less water than you normally do. This will help it last longer. Refresh it when you get to your destination. . 2 – Take a silicone loaf tin with you for light, flexible bread-making. . 3 – Consider different containers to that which you normally use – I’ve used casserole dishes and foil-covered shallow dishes to bake whilst away. . 4 – If you don’t have access to a set of scales, use this as an opportunity to test your intuitive baking skills – add less water to the dough at the beginning and let your mixing tell you how much more you need. . 5 – Let go of your expectations! Sourdough is good even if it collapses or gets a little burnt. A bread’s worth is not measured by how Instgrammable it is…I promise! . If you have any sourdough-outside-the-home questions let me know :-) The recipe for this pizza is available in my profile.

Recent Posts

  • Sprouted Fermented Buckwheat Pancakes
  • Seeing wholegrain rye bread come to life in someone else’s kitchen thanks to the work I do fills my heart with such joy! . Repost of @jenniferments • Whole grain rye sourdough plus a bonus rye spice bread made with sourdough discard. I have been baking for a long while but shied away from making a whole grain rye sourdough. First, because I thought it was too difficult to get a good result. And second, because my kiddo and I have been basically gluten free for the past 4 years or so. Last year I discovered that we can tolerate Einkorn sourdough, and recently I’ve been reading that folx with gluten sensitivities might also be able to tolerate rye (and spelt – that’s next on the list to try!) I have been following Alison Kay @ancestral_kitchen for a while and I am so inspired by her food journey, plus the practical and down to earth manner in which she shares and teaches. So when I had the opportunity to take her class called Wholegrain Rye Sourdough Bread: Mastering The Basics at @thefermentationschool I took the plunge! I watched every video and with her experience and knowledge I felt very confident that I would be able to make a great loaf of rye sourdough… and I did! Not only a loaf of WHOLE GRAIN rye sourdough, but I also used my discard to make a rye spice bread! I am so grateful that @ancestral_kitchen and @thefermentationschool have made learning so accessible and easy! The photos show 1) the finished whole grain rye sourdough that I baked in a Pullman loaf pan, 2) rye starter bubbly and ready, 3) rye berries before milling, 4) my old “Whisper Mill” which sounds like anything but a whisper 😂 I’ve had this thing for ~18 years and though it’s loud it still works great! 5) preferment all bubbly, 6) finished rye spice bread- it has golden raisins, pecans, molasses and honey, plus cinnamon, ginger, and freshly grated nutmeg. It smells heavenly! 7) a slice of the spice bread – it was absolutely delicious with butter! 8) bubbly main dough after fermenting and ready for the pan, 9) beautiful crust on the finished whole grain rye sourdough straight out of the Pullman pan, 10) dense yet airy crumb that had a rich, gorgeous flavor!
  • When I first read Nourishing Traditions back in 2010 (I’m ever-grateful to you @jennierutzcom for passing the book my way), raw goat milk was one of the first things I brought into my transformed kitchen. . I had always had congestion problems with supermarket (aka ‘normal’) milk and my hubby, Rob, had found his skin peeled whenever he ate too much dairy. . These negative issues, which had caused both of us to stop eating dairy, disappeared when we consumed raw milk. We were amazed. . And then, 12 weeks into our son’s life, when I had to face the fact that I could not produce enough breast milk to feed him, we turned again to raw milk – making the Weston A Price baby formula at home from @elliesdairy goat milk. . Raw milk played a pivotal role in bringing us to ancestral foods and our son’s early days. It has brought us health (as well as amazing taste!). . And yet, when I look outside my bubble, I see how raw milk generates so much unfounded fear. Listen into episode 53 of @ancestralkitchenpodcast to hear about *real* milk; how it’s always been, and why industrialisation meant the advent of pasteurisation and the transformation of this amazing food stuff (and the places that produce it) into a shadow of what they could be.
  • How To Sprout Buckwheat (for incredible vitamin B content!)
  • #53 – Raw Milk: Our Ancestral Heritage

Recent Comments

  • Ali on Sprouted Fermented Buckwheat Pancakes
  • al on Sprouted Fermented Buckwheat Pancakes
  • Ali on Simple Gluten-Free (& Lectin-Free) Sourdough Bread
  • Anna on Simple Gluten-Free (& Lectin-Free) Sourdough Bread
  • Ali on Sourdough Pancakes

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