The last of this season’s chestnut flour made up into a castagnaccio, sprinkled with fennel seeds and ready to go into the oven. . I used the fermented oat liquid swats in this mix instead of water and I left the pan in the fridge overnight to allow the biotics in the swats to do their thing on the chestnut flour, lightly fermenting it. . Looking forward to trying the result. . If you want the recipe for the castagnaccio, send me a DM. If you want to know how to ferment your oats into a creamy porridge and a probiotic drink, check out my sowans course over at @thefermentationschool – there’s a link to it in my