wholegrainsourdough – Ancestral Kitchen

This is a wholegrain rye sourdough. I make one every week, along with my wholegrain spelt. My hubby eats the rye, it’s lower in gluten and suits him better. . Because it’s lower in gluten, the technique is quite different to my spelt loaves. In its simplest form, with a good starter, it pretty much looks after itself. . And horrah! The rye is local. Italy being a bread basket suits me ;-) . Anyone else love rye sourdough?

June 22, 2020 by Ali

This is a wholegrain rye sourdough. I make one every week, along with my wholegrain spelt. My hubby eats the rye, it’s lower in gluten and suits him better.
.
Because it’s lower in gluten, the technique is quite different to my spelt loaves. In its simplest form, with a good starter, it pretty much looks after itself.
.
And horrah! The rye is local. Italy being a bread basket suits me 😉
.
Anyone else love rye sourdough?

The crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?! . All of those places on the wholegrain spelt sourdough pizza I make are gooood. . What’s your favourite bit?

June 16, 2020 by Ali

The crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?!
.
All of those places on the wholegrain spelt sourdough pizza I make are gooood.
.
What’s your favourite bit?

I tried out a new method for my 100% wholegrain spelt sourdough. It included a lot of water and some super-stretchy letter folding. Coming out of the oven, it looks and smells wonderful. I feel like a proud Mum.

June 2, 2020 by Ali

I tried out a new method for my 100% wholegrain spelt sourdough. It included a lot of water and some super-stretchy letter folding. Coming out of the oven, it looks and smells wonderful. I feel like a proud Mum.

The best pizza dough maker in the house. Seriously, the dough he makes is far better than mine. I think it’s because he takes a loooong time over it so it gets super-worked. . Looking forward to eating this tomorrow – it will go in the fridge tonight to long ferment. I think I’m going to make a Fitascetta, which is a dough (in this case wholegrain sourdough spelt) topped with an enormous quantity of fried red onions.

May 4, 2020 by Ali

The best pizza dough maker in the house. Seriously, the dough he makes is far better than mine. I think it’s because he takes a loooong time over it so it gets super-worked.
.
Looking forward to eating this tomorrow – it will go in the fridge tonight to long ferment. I think I’m going to make a Fitascetta, which is a dough (in this case wholegrain sourdough spelt) topped with an enormous quantity of fried red onions.

Sourdough ‘Pane Marocca’ adapted for my family. Three ingredients: chestnut flour, wholegrain spelt flour (instead of wheat) and sweet potato (instead of white potato). It is delicious!

March 21, 2020 by Ali

Sourdough ‘Pane Marocca’ adapted for my family. Three ingredients: chestnut flour, wholegrain spelt flour (instead of wheat) and sweet potato (instead of white potato). It is delicious!

My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.

March 19, 2020 by Ali

My sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.