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I love chestnut flour. This is my first go at a sourdough ‘Pane Marocca’: a Tuscan chestnut flour, wholemeal wheat flour and potato. All ingredients are Tuscan and organic. It is sweet and nutty. This is the closest I have stayed to a recipe (thank you lievitonaturale.org!) for ages and now I’m going to go off on a tangent and change it to suit my two boys: I’ll use spelt instead of wheat (for my husband) and sweet potato instead of white potato (for my son). I think it might even end up as muffins…we’ll see. For now, I’m going to enjoy this one..

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Welcome to Ancestral Kitchen. I’m Alison Kay, a writer, podcaster and teacher. I specialise in bringing the wisdom of ancestral food to modern kitchens in a joyful and practical way. If you love being in the kitchen and believe in … Read More

This is an example page. It’s different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to … Read More