Putting food into jars: is it really hard? Is it complicated? Am I going to make my family sick? Does it taste better, am I going to save money, or both? What is the point? All this and a lot more is covered in this episode.… Read More
4 reasons to bake with rye:
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1/ Rye has a lower gluten content than wheat. If you or anyone you know struggles with gluten, or if you want to try a lower-gluten bread, rye is a great option.
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2/ Wholegrain rye has unbeatable flavour! There’s a reason why traditional German and Russian rye breads taste so good. With all of the bran, you get all of the deep, dark flavour of this sweeter-than-wheat grain.
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3/ Sourdough starters are better with wholegrain rye. There is no better flour to kick-start you starter and to make it easy to maintain. It’ll be really active and you won’t need to refresh it as often, it can go in the fridge and you can get on with other things.
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4/ With rye, there’s no need to knead or shape. Due to their lack of gluten, rye bread do not rise using the same mechanism as wheat-style breads. This means no kneading and no worrying about whether you’re shaping it right.
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The words in the image are from a lovely lady @weissenhofnicole who, prior to taking my course Rye Sourdough Bread: Mastering the Basics, did not have a sourdough starter and had not made rye sourdough bread. You can get fantastic results even if you are a beginner.
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There’s a link in my profile to the course, which has a free preview (you can check out my style and decide whether it’s for you). I’ll add a clickable link to my story today too. If you want to know more about baking with rye and like podcasts, listen to @ancestralkitchenpodcast #41 where you’ll hear @farmandhearth quiz me about rye bread-making 🙂
I render lard in a slow cooker. After it’s been going 6/7 hours and there’s not much more liquid fat coming out, I rescue the cracklings and transfer them to the cast iron pan to crisp up further.
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We then eat these cracklings (they are called niblets in our home!) on everything. They are wonderful on salads or cooked vegetables, sprinkled over sourdough or as ‘croutons’ on soups before serving. I love oatcakes topped with them (I’ll post a pic in my story!) and include them in bread-making, as our ancestors have done for many years.
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I’ve got a recipe on my site (in the resources section of www.ancestralkitchen.com) which has a recipe for a sourdough version of a traditional Italian crackings bread – pan di ciccioli. If you have cracklings around, it’s a delicious way to enjoy every part of the lard-making process!
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How do you eat your cracklings?!
The last two weekends our tiny kitchen has felt like a lard production factory – we’ve rendered over eight kilos (18 pounds) of pork back fat. Every container in the house has been requisitioned to hold the resulting lard and … Read More
Everything we eat is an opportunity for us to get closer. Closer to the plant, the farmers, the soil and the environment, yes…but *also* closer to ourselves – to understanding what we care about and why, involving ourselves in the process, using our bodies, and in doing so learning on a deep level something ‘more’.
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That something ‘more’ is beautiful and it’s what being engaged with our food offers us.
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But we have to be gifted this opportunity to get closer to our food and then have the strength to heed the call. It ain’t easy. When I was 18, driven by addiction, I regularly visited the local supermarket and bought kilogram bars of sugar-laden white chocolate. I took these bars home and ate them alone in my bedroom, often in one sitting. I used chocolate as a way out.
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Nearly 30 years later, I sit here shelling home-roasted cacao beans that I chose based on their variety and the farm they came from. I will make these into a 95% cacao chocolate in my own kitchen, without the help of machinery that costs chocolatiers thousands of pounds. The resulting chocolates will last me at least a few weeks and I’ll make tea with the cacao husks that come off in the process.
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It was my failing health that gifted me the opportunity to start doing things differently. For so many people who I talk to here, that’s also the case. My prayer is that we’d all be gifted the opportunity to see there’s another way (and want to take it) *without* being ill…through curiosity, taste sensation, farm visits, reading, a friend, a podcast.
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Because tasting chocolate like this, supporting farmers, bringing back to life ancestral traditions, giving a damn…they are things that can fill a life with *such* joy and make it *so* worth living.
Long-matured oat and honey cookies.
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I finally have a good-looking cookie…I can’t tell you how many cookies my family have had to eat to get to these photogenic ladies 🙂
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I wanted to keep them simple. The dough is based on equal amount of oat flour and honey, ‘fermented’ together for 6 weeks. Then, before baking, I add butter, spices and baking powder.
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Along the way I’ve learnt how cookies baked with butter are liable to spread more than those baked with oil (as the dough is more solid and therefore more susceptible to ‘melting’ in the oven) and also how refrigerating dough before baking really helps cookies hold their shape better.
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This recipe will go into the oat cookbook I’m dreaming of writing. If, in the meantime, you love oats, check out my $8 course ‘Fermenting Oats’ at @thefermentationschool. Or, if you fancy having a go at a long-matured/fermented cookies in general, there’s an article on my site explaining how to make them. You can find a link in my bio under the recipes section.
When I read Rebecca Holden’s article about how she has become ‘one of the herd’ at the dairy farm she looks after, I was mesmerised and knew I wanted to bring her and her work to listeners of @ancestralkitchenpodcast.
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Our chat touched me; I was left in awe of the daily life of @hafodcheese. I learnt much about the incredible sensitivity of the cows, how Rebecca communicates with them and what they’ve taught her. She showed me how it’s *all* interconnected – the landscape, the cows, the husbandry, the team, the milkings…they all create the beautiful raw cheese produced onsite (which I’m really hoping to try this summer!).
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We also talked about another thing super-exciting to me: the heritage black oats that the farm is including in its rotation as part of the @thegaiafoundation revival project.
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If you’re subscribed, the episode is in your feed. If not, find us on your podcast app (@farmandhearth and I are at Ancestral Kitchen Podcast) or you can stream/download from my site (link is in my profile)
Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk. What made us want to bring Rebecca to you is an article she wrote for the farm’s blog which she called ‘Part of the Herd’ where she talks about the farm being an interconnected community and how she herself communicates with the cows and has become part of the herd.… Read More
My 9-year-old son’s breakfast:
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In the glass is Boza, the ancestral fermented drink made from millet that is traditional in Turkey and the Balkans (you can hear more about it in the latest @ancestralkitchenpodcast episode ‘What Fermented Drinks Can I Make?’). It’s fizzy, sweet, tangy and full of probiotics; my son loves it.
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On the plate is apple and pecorino cheese (both from the local cooperative @vicaspontassieve) and a home-made bean-to-bar 95% cacao chocolate from my last batch.
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It’s really important to me that I can put together my son’s breakfast quickly. He eats at 6.30am. This plate is flavourful, nutritious and, importantly, it only took me 5 minutes to put together. That means that not only could I get all his stuff ready for school and tend my ferments, but I also got an early morning cup of tea and a quiet sofa moment before the day was unleashed!
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If you want to have a go at my son’s two favourites, video courses for Boza and Bean-to-Bar Chocolate are available in the ‘courses’ section of my website 🙂
These are the show notes for a podcast episode recorded especially for patrons of my main show (Ancestral Kitchen Podcast). These patrons pay a monthly subscription to be part of the podcast community and in return receive monthly exclusive recordings … Read More
