They are finished with grain, some of
it spent after fermentation at local breweries.
Not exact matches
After getting interested in grains and
fermentation, Tiernan
spent time at Tartine to «learn how to put flour and water together and ferment it,» Robertson says, before opening his take on a flatbread / kebab shop back in London.
Are the antioxidants in the red cabbage I eat still that effective
after 21 days of
fermentation (not to mention, since I make a larger amount than can be eaten in one sitting, the amount of time it will
spend sitting in the refrigerator until I get around to eating it)?