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, and 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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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 bread, focusing on wholegrain sourdough.
• Aluminium, steel, ceramic, glass, cast iron and silicone pans - the pros and cons of each.
• What’s unique to each type, what you have to watch out for/be careful with.
• Tips for using each type, including preparation, temperatures and baking.
• Sizing, including how to make a dough that will fit your pan...whatever its size.
• How to stop your bread sticking.
• Getting a good crust.
• Pullman pans - why they're special and how/why we use them.
• What we choose to bake with and why.
• Options for baking pizza and what both of us use.

The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.

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5* reviews on Apple Podcasts, mean the world to us!

Here's how you can leave one:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', give us 5*s and then tell us why you love listening in the box below

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Resources:

Ellys Wholegrain Sourdough You Tube channel

Elly's Soap-Making You Tube channel

Elly’s website

Elly’s video: My favourite pans for wholegrain sourdough

Elly’s video: Make sourdough bread recipes that fit your pan perfectly

Elly’s video: These pans taught me so much 100% whole wheat sourdough pullman pan loaf

Elly’s 6 year old video on various baking setup options (oldie but a goodie)

Alison’s video: How to tent a loaf with aluminium foil (really useful if you don’t have another pair of hands to help you)

Get Alison’s Emile Henry pan whilst supporting the podcast (without paying any more)

Get Alison’s Emile Henry pizza stone whilst supporting the podcast (without paying any more)

Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.

Thank you for listening - we'd love to connect more:

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Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen

The podcast is on Instagram at Ancestral Kitchen Podcast

The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay