Friday, April 9, 2010
I found this fermenting in a digital folder.... It's yogurt-barley bread. I'm going to embark on some wheat and barley sprouting adventures this summer, in the hope of developing a diastatic malt I'm happy with (to add to high-ish protein flour—with legume flour, either chickpea or fava bean—to approach something like the availible european and french flours)... we'll see.
Thursday, January 21, 2010
Have a tizer and some whippets handy and gathering dust since college? Michael Voltaggio - that's the assholeish one - shows us how to put those to good use: