Ganga on Nostr: #SandorKatz in #TheArtofFermentation says that the simplest way to ferment grains is ...
#SandorKatz in #TheArtofFermentation says that the simplest way to ferment grains is to soak them (in unchlorinated water). Soaking sets the grains life forces in motion (and would sprout under the right conditions) and also revives the bacteria and fungi that populate the grain's surfaces and initiates fermentation.
He says this works for whole grains and partially milled grain like cracked wheat/burghul and rolled oats.
He goes on to describe soaking with a live culture for max benefit, and times (from a few hours up to several days).
Who'd've thought? I soaked the whole urad about 15 hrs before cooking this morning, but I need to get a filter jug to minimise chlorine in the water.
Urad is considered a lentil, but it is more like a grain when you look at it. Katz doesn't address lentils but I am sure the same applies to some of the harder lentils, perhaps with shorter soaking times.
Rice is often soaked overnight in India before making dosa, idli and related items. (Also the whole urad used in the dosa.)
#FromTheKitchen #Fermenting #food
He says this works for whole grains and partially milled grain like cracked wheat/burghul and rolled oats.
He goes on to describe soaking with a live culture for max benefit, and times (from a few hours up to several days).
Who'd've thought? I soaked the whole urad about 15 hrs before cooking this morning, but I need to get a filter jug to minimise chlorine in the water.
Urad is considered a lentil, but it is more like a grain when you look at it. Katz doesn't address lentils but I am sure the same applies to some of the harder lentils, perhaps with shorter soaking times.
Rice is often soaked overnight in India before making dosa, idli and related items. (Also the whole urad used in the dosa.)
#FromTheKitchen #Fermenting #food