My favorite recipe is from Tassajara….but it’s the fermented grains that make it a whole food…..You can buy them, or just soak the wheat berries overnight, dry, then mill. The sponge is created with gentle stirring and kneading, creating a wet mixture, ready for rising. Add the rest of the rye and wheat flours, oats,…
Tag: fermented grains
Wild fermentation
We just Skyped with fermentation and ferment guru Sandor Katz in my Ecogastronomy: The Art and Science of Food class at Western Washington University. He had a lot of good advice and good humor about ferments—thank you, Sandor! And, from me: I store my sourdough starter in a loosely-covered mason jar in the fridge,…