There are a lot of articles out there telling you how to create a sourdough starter. Despite this, as a sourdough baker, the most questions I get asked are about sourdough starters. I’ve birthed a lot of starters over my … Read More
There is a lot of equipment out there aimed at the at-home sourdough baker. In my experience, most of it is non-essential and will just fill up your cupboards. There are however, a few things that really will help you … Read More
100% wholegrain spelt leavened solely with milk kefir. I’d forgotten how good this bread is. It has a creamy, milky flavour – which I guess is from the predominance of lactic acid bacteria in the ferment (as opposed to acetic, which is more dominant in ‘normal’ sourdoughs).
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The crumb is very open for a wholegrain loaf. I’ll snap a pic later and post so you can see.
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Quite a few people have said they are interested in trying this loaf themselves. The good thing about it is that you don’t have to have a sourdough starter. I’ve made a little file in my brain entitled ‘figure out how to explain how to make the kefir loaf’ 🙂
I’m making Kefir Bread. That is a long-fermented loaf leavened solely with milk kefir. Here is the first part – a mix of 50g goat milk kefir/50g wholegrain spelt flour. It’s like a sourdough starter (but without the days of preparation). I’ve left it in a warm place for just over a day and it’s done this.
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Next will come more wholegrain spelt flour, salt, a little honey and some water. And again a warm place.
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I’ll show you the loaf when it’s done. It is a recipe I worked on for a long time in the UK, but this is the first time I’ve made it here in Italy, with Italian spelt. Fingers crossed.
My Birthday Borscht! This includes home-made beet kvass, chicken stock, beef stock, beef, lots of cabbage and lots of beets. I ate it with foraged dill (quite a feat, considering lockdown!), fermented ginger carrots and a chunky slice of wholegrain spelt sourdough covered in goat butter.
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Thanks @darra.goldstein for the recipe. It helped make turning 45 very special.
Identifying food intolerances and restricting can be a super-hard thing to do. My son, now 6, has had them since birth. We’ve been on an incredible journey to work with these, and our own, health issues.
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It is, however, just this restriction plus a generous dollop of passion that has guided me in my kitchen creativity.
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Here’s what came out for lunch: Left-overs Bread ‘Lasagne’
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Restriction – no tomatoes or dairy for my son for a few weeks as we fine-tune his responses to stuff.
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Passion – I’ve been really fired up recently about bread waste (the UK throws out 40% of the bread that it buys).
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I fried up some onions, mushrooms, garlic and red pepper. I added left-over chicken, red wine and some capers. I created a ‘lasagne’ with layers of this mix alternated with sourdough bread. I covered the lot in ample chicken stock. I baked for 40 minutes. Whilst baking I whizzed up some fresh basil, parsley, garlic, nutritional yeast and cashews into a ‘pesto’.
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It was amazing and, I hardly ever say this, perhaps even better cold.
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And my son doesn’t feel like he’s restricting at all 🙂
I am well and truly a cat person….but I haven’t had a cat for over a decade. We’ve moved too much. Fingers crossed – now we are back in Italy, my soul’s home – we might be able to give a home to one soon. For now, my sourdough starter semi-takes its place! I carry it around with me, giving it priority, finding it the warmest place in the house.
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Here it is with me as I cooked courgettes in yesterday. The heat from the cast iron pan helped give it the boost it needed to be ready to raise some sourdough pizza.
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Keeping a sourdough starter warm if your house isn’t is hard. There are plenty of ways to do it though – check out my article How To Keep Your Sourdough Starter Warm (get to it by clicking on the link in my profile) if you’re curious or need help.
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And if you want to share cat pictures or tales with me, I can live vicariously through your cat-ownership for now 🙂
Cakey, moreish, chompable, satisfyingly-squeezy, rich, comforting…soda bread it so very good. And with my guide, you can bake it easily whilst still ensuring it’s nutrient-dense. The link is in my profile…I’d love it if you’d cook along with me this month.
May I introduce spleen crostini? It’s new to my acquaintance, but I think it’ll become a firm friend. It is (I am not joking) really good!
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We we offered the pig spleen free by our local farm when we were buying liver. I searched the internet for how to cook it. I should have guessed, being in Italy, where offal has been prized traditionally, there’d be a traditional recipe making it heavenly. I was really happy to find @julskitchen telling me what to do.
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I mixed it up a bit – onions, garlic and carrots, no celery. White wine not red. Some spare chicken stock. No tomato paste. Lots of oregano. The bread we served it on is the soda bread from this month’s #ancestralcookup that I toasted then smothered in lard. The spleen tastes smooth and delicate, much less strong than liver.
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I sent a photo to our farmer. Food like this is connecting – to the animal whose life it was, to the farmer, to the food cycle, to creativity, to tradition. I love it.
Next week it is my birthday. I will be 45. And what is the ‘treat’ I’ve requested? I want to make Borscht – the Eastern European beet soup/stew – for the first time. I’ve been eyeing the recipe in the Russian cookbook from @darra.goldstein for months.
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So here’s the beet kvass, that I need to let ferment for at least 5 days before I can use it as one of the ingredients. The spice mix you can see in the jars with the beets (garlic, caraway seeds, coriander seeds and cumin seeds) was inspired by my Polish friend. I’ve only every made beet kvass with just beets before – but apparently this is how they do it where she comes from and the thought got me excited.
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We also need, among other things, a beef joint, a whole load more beet and a cabbage. I think it’ll take about 3 and a half hours.
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My kitchen apron is purple. It was meant to be 😉