I'd like regular ancestral cooking emails!
There’s been an ancient beer lull here. My grains stopped sprouting. No sprouting means no malt and no malt means no beer. Rob’s been pining for it, so I had to do something!
Step in @molinobongiovanni who sell organic grains. I bought (from top left, clockwise) farro spelta (spelt), avena (oats), miglio (millet) and segale (rye). a little bit of each has gone in to soak, and then hopefully to sprout!
In the meantime, I’m heading off on a beer starter culture adventure. So far, I’ve been following @sandorkraut’s Bouza recipe in #wilfermentation, which uses a sourdough starter. The sourness in the resultant beer is sometimes overpowering and I’m ready to spread my wings and try another way of inoculating my ferment that’s yeast-led, rather than bacteria-led. Will report back on how it goes!
Luckily, Rob likes *almost* everything I create. On a good day, I think it’s because it’s generally tasty. On a not so good day, I’m sure it’s because he loves me ;-)