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I enjoy fermented foods, whether it be sourdough bread, yoghurt and cheese, miso, or wine. A combination of good sourdough bread, great olive oil, well matured cheese and long-finish wine is hard to beat and great for sharing.
There is a huge array of on-line literature touting the health benefits of fermented foods. I take a cautious approach to many of the claims, but I think it's highly likely that we and our digestive systems have evolved in sympathy with some micro-organisms, allowing us to eat food that would otherwise have been unavailable.
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Monday
Sep122011

Cromarty Cob

DateMonday, September 12, 2011 at 7:21PM

Here is my version of the excellent Cromarty Cob from Andrew Whitley's book "Bread Matters". It is a mix of stoneground wholemeal flour and white flour with a Rye Sourdough starter. (Actually, I'm not very happy with this example but the recipe is great).

Cromarty Cob

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