by Gigi | May 1, 2024 | Food, FoodWISE, FoodWISE blog
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... by Gigi | Feb 3, 2020 | FoodWISE
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...