Friday, April 9, 2010

Ages Ago

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.