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My “Sourdough Porridge, Polenta and Polenta Bread” video series is ready to go! I’ll be sharing it first with my newsletter community. Just got to rope Rob, my hubby, into showing me how to use the newsletter-creator he made for me. Hopefully it’ll go out next week.
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If you want the videos in your inbox, or if you want to be on my newsletter and aren’t, use the link in my profile to pass me your details.
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In the meantime, I’ll be off to eat all the the fermented porridge I made in order to shoot the videos 🙂

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All three of the Sourdough Porridge/Polenta/Polenta Bread videos are below: Let’s start simple…Sourdough Porridge: I’ll show you how you can easily ferment any flaked grain into a nutritious, delicious porridge (download written instructions here):  From porridge to….Sourdough Polenta: Polenta doesn’t … Read More

Sandor’s #wildfermentation recipe for 5,000-year old beer uses sourdough starter. Now I’m used to brewing it (I’ve been doing it 6 months), I’m keen to start making it mine.
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Instead of creating a new starter each time, here I’m ‘backslopping’ my yeasts from a previous batch into the new brew. Looks active, doesn’t it?
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And I also want to try creating a starter that cultivates yeasts alone, not lactic acid bacteria too. That’ll make my brew less sour.
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Feeling like I’m starting to spread my ‘brewster’ wings!

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I love opening the tin and seeing how my un-scored loaves want to express themselves with their bursts.
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This loaf is spelt, made with a technique new to me – I heated 2/3rds of the water to 80C and mixed it into the flour. After letting the mix return to room temperature, I added a tiny amount of starter along with the rest of the water and then let the bread rise overnight at room temperature.
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I cooked it in a lidded ceramic tin and, when it was almost done, I took it out of the tin completely and put it back in the oven for 5 minutes.
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The crust is very thick and crunchy. The inside is spongy and has bigger holes that I usually see. I’ll be playing around with this technique a bit more over the coming weeks. Thank you @ellys.everyday for passing it to me 🙂
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Will pop some more pictures in my story today.

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Underneath this home-made cheese is half a savoury spelt muffin.
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The cheese was made by leaving raw goat’s milk out on the counter until it soured and then straining the mixture through a muslin.
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The muffin was leavened with my pineapple sage yeast water and is streaked with beetroot from our garden (you can see the purple dough in my yeast water story).
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Delicious for supper after a podcast-recording afternoon 🙂

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I have my own definition of food perfection. That definition includes the words fun, engaging, useful, honest, real and healthy.
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These little nuggets are literally just cacao beans. I bought them from a farm in Nicaragua. I roasted, cracked and shelled them. I warmed my marble mortar and pestle and then set my husband Rob’s biceps to work grinding the beans into a paste. On my gosh the house smelt good.
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When he’d had enough (after about an hour and a half – he is dedicated as this stuff is good!), I plopped the paste into some chocolate moulds.
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Because there is nothing other than cacao beans in these (no extra fat) and because I don’t want to use an expensive machine that pulverises my beans into a smooth paste, my chocolate isn’t as runny. So, as you can see, it’s not, by societal definition, ‘perfect’.
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But I don’t care! These little gems taste amazing! I can eat them as is, I can melt them into a porridge or I can mix them with warm milk or water, add some spices and make an ancestral cacao drink.
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They tick all my boxes.
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If you’re into chocolate (is there anyone who isn’t?), and haven’t yet listened to last week’s @ancestralkitchenpodcast episode ‘The Secret Life of Chocolate’, I would totally recommend it. You’ll learn things you didn’t know about this wonderful food stuff – I promise! Link to stream or download is in my profile. or you can find us in you podcast app by searching for Ancestral Kitchen Podcast.

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Sowans is a traditional Scottish fermentation that wild ferments the oat grain, producing a smooth, creamy, zingy and super-nutritious porridge and I absolutely love it. When I love something, I also love to share it! And sharing my Sowans technique … Read More

Spelt pancakes leavened with left-over pineapple sage yeast water topped with yogurt made from local raw goat milk, ground Italian linseed and some artistically ‘thrown’ local olive oil.
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Pancakes need not be complicated. My staple mix is simply flour, water and a leavener – here it’s a yeast water, but it’s more often sourdough discard. There are instructions in the recipes section of my profile. And if you need further encouragement there are more pictures in my story today!

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I’m working on getting all of my plate to have a face.
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And I’m getting closer…here we have slow-cooked goat (so tender that I shredded it like pulled-pork) from Francesca, onions from Irene and courgettes (including a beautiful flower) from Masi and a spent beer-grain rye/spelt bread topped with home-rendered lard made from back fat from Flavio’s pigs.
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Everyday I am grateful for those around me who are passionate enough about proper farming to dedicate their lives to it. Thank you @aziendaagricolapodereruggeri, @valledelsasso and #mercatointransizione.
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Now I need to find myself a grain-grower….

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All the little holes in this muffin were made from yeasts that came from the pineapple sage plant in my garden. How cool is that?!
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Gabriel, my son, mixed the muffins, which are spelt, adding his choice of cocoa powder and strawberries. We used a starter made with the pineapple sage yeast water (there’s a shot a few pics back in my feed) and also added the same yeast water as the liquid component of the dough.
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The cocoa powder was un-dutched, it makes so much difference to the taste and nutrient levels (if you’re a chocolate fan, check out my latest podcast).
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Thanks to everyone who suggested ideas to help make my muffin crumb softer a while back – this time I used olive oil. It made a huge difference. There’s more mileage here though and I’ll be experimenting again for the next batch.
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There are more photos and a little video in my story today.

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