I don’t know what to call this. So much of the food I make these days has no name 🙂
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It’s whole millet, ground, covered in water and the left in a warm place to ferment. I stir it like this once a day. After about five day the water is tart, probiotic and delicious and the millet is soft, super-digestible and makes lovely porridge.
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It’s a bit like Sowans, a bit like Bors and a bit like Ogi. Perhaps I should amalgamate all three names? Sbogi?
Soft crumb, nutty spelt, sourdough tang (and digestibility), smokey barley and crunchy hazelnut.
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We’ve eaten this every which way. Still warm (cheating, I know, but sometimes I just can’t resist), spread with lard for lunch, as sandwiches, toasted with butter and cinnamon…now I’m thinking about how good it’d be in a bread and butter pudding!
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You can make it (how cool would this look in your kitchen?!) and eat it (yum) too. I’ve written up all the details, with clear instructions and lots of photos. The link is in my profile.
Lasagna with home-made sourdough spelt pasta.
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The pasta is egg-free and made with organic, Italian spelt. It was put through the hand-crank #imperia pasta machine by my 7-year-old and I. The sauce is beef mince from my #farmerman Flavio @valledelsasso complimented with a tomato sauce bought at our town’s contadini market (from @radiciumane), tuscan onions and oregano from my crazily-growing plant.
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I grated some parmesan (which is always from raw milk here) on the top because I love the crunch and taste.
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Tomato doesn’t happen that often in our house, because, as we’ve worked out, my son is lectin-sensitive. A long health journey has taught me, that in our case at least, food intolerances can be complicated and health is a continuum, not static. Every so often we find out where our boundaries are with tests like this. Having food this way – fermented, local and organic – gives us the sure knowledge that we’re giving every ingredient the chance to tell its tale clearly.
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More pictures of the lasagna process in my story today (and saved in pasta-making highlight).
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Making Spelt Sourdough Pasta with my 7-year old son. He can *almost* do it himself but the pasta-maker is a hand-crank and we can’t channel Italian-Nonna enough to operate it single-handedly! Anyhow, it’s much more fun as teamwork.
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We have to clear the decks, literally, so there’s enough room to lay out the sheets of pasta to dry. And I have to accept flour everywhere!
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I’ve upped the pre-fermented, sourdough, portion of this dough to 50%. Once that is mixed into the main dough (which is egg-free), I leave it an hour to sit.
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We’re planning a lasagna with this. I’ve never done one with home-made (let alone sourdough spelt) pasta before.