Comments on: This jar of rosemary, sultanas and apple is the beginning of a wild-fermented botanical water. Once it’s fizzy, I’ll strain and then use it, along with flour, to build a starter. I’ll then use this starter (as I would a standard sourdough one), to leaven a loaf. . What a cool technique?! It’s from Naturally Fermented Bread by @morgancarsandbread – a book that I found via an IG live Paul did a few months ago. . Aside the leavening power of this ferment, the liquid will also give my bread flavour. And I’m guessing it’ll be delicious, because it smells amazing already.

Comments on: This jar of rosemary, sultanas and apple is the beginning of a wild-fermented botanical water. Once it’s fizzy, I’ll strain and then use it, along with flour, to build a starter. I’ll then use this starter (as I would a standard sourdough one), to leaven a loaf. . What a cool technique?! It’s from Naturally Fermented Bread by @morgancarsandbread – a book that I found via an IG live Paul did a few months ago. . Aside the leavening power of this ferment, the liquid will also give my bread flavour. And I’m guessing it’ll be delicious, because it smells amazing already. https://ancestralkitchen.com/2021/04/10/https-www-instagram-com-p-cnflbqegjj0/ Sat, 10 Apr 2021 13:34:29 +0000 hourly 1 https://wordpress.org/?v=6.5.2