"That led to bakers yeast, which was a household item by 1900... Then we just seem to have gone completely downhill from there, to this place where on the shelves are these loaves made in a process that, if you showed a baker from three or four hundred years ago, they just wouldn't recognize, with all these additives in it... And people just think that's bread." - Alison, in Episode 7, Sourdough
"You basically need to be able to stir a spoon in a bowl. That's about the skill level that's needed." - Andrea
Mentioned in the podcast:
https://italymagazine.com/news/italian-ritual-fare-la-scarpetta (Fare la scapetta)
http://thefreshloaf.com/forum (The Fresh Loaf forum)
"There's about 18 million ways to do this, it can't be that hard." - Andrea
https://acoup.blog/2020/07/24/collections-bread-how-did-they-make-it-part-i-farmers/ (A Collection of Unmitigated Pedantry blog - Bread: Part I)
https://podcasts.apple.com/us/podcast/the-history-of-food/id1283511798 (The History of Food Podcast on Apple)
https://ancestralkitchen.com/resources/ (Sourdough Recipes on Alison's blog, Ancestral Kitchen)
"Spelt has a tendency to go stale quite quickly, also the crumb can be a bit hard; and the scald helps with both those things." Alison
https://store.capitalbooksonk.com/?q=h.title.links&parms[eisbn]=WE-DK7PwCwCIXEavqm01nA (Wild Fermentation by Sandor Ellix Katz)
https://store.capitalbooksonk.com/?searchtype=keyword&qs=sandor+ellix+katz&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (The Art of Fermentation by Sandor Ellix Katz)
https://store.capitalbooksonk.com/?searchtype=keyword&qs=artisan+breads+every+day&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (Peter Reinhart's Artisan Breads Every Day by Peter Reinhart)
"Each thing along the line has grabbed me and pulled me in more. Each step I've taken away from that 9 to 5 life slowly slowly slowly to intentionally build something else had rewarded me in ways that tell I'm on the right path. This feels in accordance with my nature far more than what I used to do and how I used to live." - Alison
https://store.capitalbooksonk.com/?searchtype=keyword&qs=nourishing+traditions&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (Nourishing Traditions by Sally Fallon Morell)
Bread flour sourced from http://azurestandard.com (Azure Standard)
EInkorn flour sourced from http://youngliving.com (Young Living)
"If we could just awaken everybody to the idea that their food is playing a role -- I don't have to tell you to make sourdough or how to make sourdough once you have the idea that food is affecting everything about your life you will begin to seek out and the things will come to you." - Andrea
Tara Couture of https://slowdownfarmstead.com/ (Slow Down Farmstead)
Andrea mentioned she was posting Charlotte Mason quotes online. You can see them here: https://instagram.com/charlottemasoncommonplace (instagram.com/charlottemasoncommonplace)
Alison's beloved http://emilehenryusa.com/products/bread-loaf-baker?variant=11472976511023 (Emile Henry loaf pan)
"I took my own journey and proved them wrong. Once you get a little taste of that, once you see what's possible, then you just can't stop." - Alison
Alison can be found at http://instagram.com/ancestral_kitchen (instagram.com/ancestral_kitchen)
Andrea can be found at http://instagram.com/farmandhearth (instagram.com/farmandhearth)
We can both be found at http://instagram.com/ancestralkitchenpodcast (instagram.com/ancestralkitchenpodcast)
Thank you for listening, reviewing and commenting!!!