The Cultured Club by Dearbhla Reynolds

Author:Dearbhla Reynolds
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-05-03T00:00:00+00:00

SOURING

Souring refers to the process of fermentation. Sourdough is probably the most widely known method of grain fermentation. Some of the traditional pancake batters mentioned on page 224 use this process. Souring is a book in its own right!

SPROUTING

In the simplest terms, sprouting is the process of seed germination. In the case of grains, the grain “seed” is kept warm and damp, just as it would be in the soil, and after a short period of time a tiny sprout begins to emerge from the very core of the grain.

Grains can be sprouted in large batches and dried for storage. They can then be ground into flour as needed and made into bread without the need for soaking or souring afterwards.

Sprouting is also a good way to prepare whole grains that will be consumed as a side dish.

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