What pan should I use to bake my bread? Metal, ceramic, glass, dutch oven…there are so many out there. What are the differences? What about non-stick? What temperatures can I use for each one? How can I stop my dough from sticking? How can I work out how much dough my pan will take? And what about pizza? How can I make the best one at home?

These questions, any many more, are answered in today’s episode with expert wholegrain sourdough baker and dear friend of the podcast, Elly from Elly’s Everyday. Prepare for over an hour of beautiful sourdough bread geekery that will enhance your baking, however you do it.

And if you want more, Elly kindly stayed on to record an aftershow where we answered supporter questions including how to create the best crust, talked even more about loaves that stick and shared tips on getting pizza to rise. If you’d like that, come and join us as a supporter at The Kitchen Table.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

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Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.

To read more about becoming a supporter and explore the various levels, click here!

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What we cover:

• Different pan options you have for baking...

We have some exciting news!

We are pleased to announce that we’ve left the Patreon platform behind and are now hosting our membership system on our website.

None of the benefits or support that the community, that we’re now calling The Kitchen Table, provides are changing. All this move means is that, instead of us paying Patreon (and you potentially lining Apple’s pocket) all the money that you pledge comes straight to our team.

In order to celebrate this milestone, we’re offering 20% off annual memberships at every level.

We’d love to welcome you to our community in June. Go to https://ancestralkitchenpodcast.com/join and use the code June20 at checkout.

George Orwell writes, “If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization … but because the best manner of making it is the subject of violent disputes.” In this episode I got to sit down with Meagan Francis, a supporter and friend of Ancestral Kitchen and veteran podcaster herself. She is the host of The Kettle with Meagan Francis, which is a lovely podcast, and author of “The Last Parenting Book You’ll Ever Read” which just came out this spring. Meagan also owns a tea and variety shop and in this episode she shared with me some surprising and interesting tidbits on the history of tea and how it was introduced to Western civilization, some of the finer points of sourcing and brewing, where some of our familiar tea traditions came from and what High Tea really means.

We had so much to talk about that we overflowed into an Aftershow which will be available on Kitchen Table Chats, our private podcast of bonus episodes for podcast supporters. As a thank you to our podcast supporters for keeping us on the air, Alison also created a new recipe for Spelt Buttermilk and Honey Scones, which is available where supporters can log in to the podcast downloads section of our website. Sorry Orwell, no violent disputes broke out today, but I learned a lot. Pour yourself a hot cup of brew - whether you’re doing the dishes or just gazing across the lonely windswept moors as you listen - and let’s get into it.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * *...

Bone broth, sauerkraut, milk kefir – fundamentals of an ancestral diet and foods that we know do us good.

So what do you do if actually they're making you ill?

Histamine is a word that most of us have heard of and, thanks to the proliferation of health news, were also probably aware of histamine intolerance.

In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We'll explain what histamine is and the problems it can cause. We'll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.

Alison will share her own journey, eating low histamine for much of last year and, most importantly, we'll talk about how is possible to heal from histamine issues whilst continuing to eat traditionally.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

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To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom...

It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?

The dairy products in this episode are all delicious, high-value, low failure-risk, and don’t require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We’ve linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let’s talk home dairy.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.

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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link...

Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!

In this episode, we cover:

• Why Rebecca went gluten-free and the impact it's had on her.
• Examples of gluten-free breakfasts lunches and dinners.
• The mass of gluten-free carbohydrate options, and how we use them
• The basics of gluten-free breadmaking

...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.

And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

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What are some traditional foods we can eat for breakfast, and do we have examples of ancestral breakfasts in history? In this episode Alison and I got together to talk about what we eat to start the day. We included a variety of “types” of breakfasts. First, we start out with fast breakfasts, things you can make very quickly. Whether you’re going to school, you have kids going to school, or you homeschool - there’s not a lot of time in the morning typically to linger over a long breakfast. We then included some longer prep but hands-off breakfasts. Things you could make if you were getting up early; you could start it simmering or baking and then head off to chores and come back to a finished breakfast. Next, we covered some portable breakfasts. These are things you could take in the train, in the car, I guess in your carriage, and get out doing chores or heading into town.

We have a lot of delicious breakfasts here and went way over the number of breakfasts I intended! We got some really delicious ones for you! I am looking forward to hearing your feedback. For supporters of the podcast, I put all my notes including all the breakfasts Alison and I discussed here in the download section for podcast supporters. The resources for everybody listening to this episode are awesome, there are a ton of recipes linked in the show notes, so go down and grab those links so you can make all these delicious meals for your family!

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with

Download the free, 30-page guide Baking with Ancient Grains here

Alison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.

We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.

We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrains

I addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.

Let's dive in...

* * * * * * * * * * * * * * * * * * * * * * * * * *

One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.

For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a...