The beginnings of a fermented gingerbread about to go down for a 2-plus month fermentation. And I couldn’t be more excited!
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I mixed this dough up alongside @elliemarkovitch (using Zoom, across an ocean!). She did hers with rye whereas here I used local spelt flour along with chestnut honey from @thecreatorscastle.
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Thanks to Annie at @kitchencounterculture for the nudge. I’d been researching long-fermented flour recipes for a while, having gone down a rabbit hole when I heard that Pain d’Epices was originally fermented for 3 months. When I saw her posting about a @sandorkraut inspired fermented gingerbread, I knew I had to get doing it.
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This dough is now on the bottom shelf of a cupboard downstairs in my apartment. Our flat is on a hill, cut into the Tuscan soil, so it tends to stay the coolest down there.
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Will I be able to resist getting it out and checking/sniffing it between now and December? Probably not. But that’s half the fun, isn’t it?!
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Some pics of the process in my stories.
![](https://scontent.cdninstagram.com/v/t51.29350-15/246787656_241852024665798_3104668882719997325_n.jpg?_nc_cat=110&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=cQRGr4JUkd4AX_mvUlH&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&oh=88f8a1ac40b0b9364e7a9f6ebb013412&oe=617168A5)