Irish Soda Bread with a Sourdough Twist

During difficult times it is important to carry on important traditions whenever possible.  Traditions are traditions for a reason and, amongst other things, convey a needed sense of normalcy even during unprecedented times.  

As you know, over the past few years Ireland has become incredibly important to our family.  Last night we celebrated St Patrick’s Day with a delicious, nourishing homemade meal of corned beef and cabbage, “sourdough” soda bread, and raw fermented butter.  

We took the following steps to make this traditional meal as safe and nourishing as possible we:

• Used local beef brisket
• Didn’t use any nitrates/nitrites used in the “corning” process
• Kept all the fat on the brisket
• Peeled the potatoes (the peel is where most of the toxins in the potatoes reside)
• Took advantage of the bacterial fermentation in sourdough bread to transform Irish Soda bread into is safest and most nourishing form
• Slathered the bread with raw fermented butter! And, 
• Spent the entire dinner talking reminiscing about Ireland and our dear friends who live there.

The recipe I developed for the Irish Soda bread can be found by clicking the button below:

Get the Soda Bread Sourdough Recipe

These skills, the skills of our ancestors that we are being forced to reengage with (foraging, hunting,along things from scratch) are not survival skills – they are subsistence skills, the skills that built us as humans which meant we were doing them really really well and they were proving us incredible nutrition 

The act of foraging, hunting, fishing, etc can certainly provide us the
highest quality,
freshest,
most nutrient-dense versions
of each food in the midst of this but also so so much more –
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