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	Comments on: The beginnings of a fermented gingerbread about to go down for a 2-plus month fermentation. And I couldn&#8217;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&#8217;d been researching long-fermented flour recipes for a while, having gone down a rabbit hole when I heard that Pain d&#8217;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&#8217;s half the fun, isn&#8217;t it?!
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Some pics of the process in my stories.	</title>
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