Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home. Today, Andrea talks to Amanda Callahan, the lady who is doing just that.… Read More
This is how my home-grown veg are going to be *really* good come autumn: Fermented food waste a.k.a bokashi.
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I’ve been fermenting kitchen scraps. After a few weeks sitting inside a simple fermenting container in my kitchen, it comes out here to my container garden.
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My obliging helpers (so good to do things together!) dig a big hole in my pot. We take the fermenting food (you can see from the picture that it’s still recognisable – that’s fine) and put it in the hole. Then we mix it well with the existing soil and cover.
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It’ll sit here for a few weeks now, then I’ll be able to plant into it. I°m planning beets, carrots, parsnips and…in a slightly crazy move some oats!
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I cannot tell you how good our veg are grown in bokashi. Nor how great it feels to be reusing our kitchen scraps whilst not buying new compost!
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Check my story today for video (saved to bokashi highlight afterwards) and know that if you want to give this a go, you can get a 10% discount on the container and fermenting medium via the links in my story.
If I say the word beer, what do you think of? For me, it’s that men drink it, and it tastes bitter. Because of these two things, for most of my life I’ve thought beer wasn’t for me. Beer’s a … Read More
This is a clip from my course Rye Sourdough Bread: Mastering The Basics which explains the (massive) difference between baking with wheat and baking with rye If you’d like me to be your guide in bringing 100% wholegrain rye sourdough … Read More
How do I use ancient grains in sourdough bread?
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How do I get my sourdough to rise more?
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How do I freeze and store dough or finished bread?
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What flour is best for sourdough starters?
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We asked for your sourdough questions and, boy, you sent them to us! We spent a *long* time sorting and prepping for this episode – if you’re a sourdough baker, particularly one who loves ancestral food, you are in for a treat: it’s almost 90 minutes of Q&A plus *do* check the show notes…there are so many resources there!
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Let @farmandhearth and I know what you think! And if the explorations you dive into following the episode bring up *even more* questions, send us those and we’ll plan a round two!!
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You can listen to @ancestralkitchenpodcast in your podcast app or stream/download from my site: the link is in my profile.
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Happy baking 🙂
“How do I use different ancient grains in making sourdough bread?” “How do they behave differently from wheat?” “How do I freeze and store dough or finished bread?” “And why do all those loaves on Instagram look like THAT, and mine looks like THIS?” All these questions and many more crop up when we discuss sourdough bread.… Read More
These are naked oats…and I’m embarking on a new kitchen adventure!
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‘Normal’ oats (avena sativa) don’t sprout. They have to be heat-treated to stop them going rancid because removing their hulls damages the grain.
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These aren’t ‘normal’ oats! They are hull-less, naked oats (avena nuda). They don’t have to be processed in the same way and therefore come to a kitchen raw and because of that I get to sprout them!
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Silvia, the lovely lady at @lebarbarighe (the other side of Bologna to me) patiently answered my questions and then sent me 5 kilos.
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Check my story today to see me show more, talk about them and hear what I’m doing with these golden gems!
This is tempeh. But not just any tempeh. It’s made from black chickpeas in small batches by @mugellotempeh. I bought it at my local farmers market.
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It’s the second time I’ve tried tempeh. The first time I bought it, wrapped in plastic, from a nationwide health store. I did my best when cooking it, but it wasn’t that great.
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This time, with tempeh that’s come from a small creator, and armed with instructions I learnt in @kirstenkshockey’s 30 days of fermentation course, it is a totally different food!! Check my story today for a market-to-table walk through of the process!
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I am constantly amazed at how different food tastes when we pay attention and love to the process of creating it! Yes, it might cost us more to buy from a small producer but we’ll eat less because we’re satisfied *and* we’re actively building a world that is sane and healthy, not industrial.
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If you haven’t tried tempeh, go look for a local producer (or make some yourself – Kirsten has a book on it so you’re covered!)
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Listen to episode #48 of @ancestralkitchenpodcast to hear the interview with @kirstenkshockey where we talk about many things fermentation, including tempeh and her 30 day course.
It doesn’t have to be hard to get your daily dose of the amazing nutritional food that is bone broth! Check out my article My 5 Favourite Ways To Use Bone Broth and then cook up the simple, warming and … Read More
Bone broth is an absolute powerhouse of nutrition, and very easy to make. Yet often, we struggle with how to get it into our bodies; how to get that nutrition! This is particularly true if we, or members of our … Read More
