Does anyone have any experience of fermented grains? I was watching "The Great British Menu" on BBC (a professional cheffing competition) and one of the chefs, Nathan Davies, used fermented grains in his starter dish.
He said he fermented the grains in yoghurt whey for a month and then cooked them in a Punk IPA beer reduction. I couldn't find any more details. I did find a couple of references to fermented grains on the Interweb, but they only seemed to ferment for a couple of days, with diluted yoghurt whey.
I guess you don't want the grains to sprout too much, if they're in there for a month. Maybe 100% yoghurt whey will stop or reduce sprouting, or maybe the grains are blanched first?
Anyway, for my first stab, I took a cup (not like me to use cups!) of mixed grains - 2 types of heritage wheat/emmer/rye and covered them in pretty acidic yoghurt whey. Lets see what happens.....
I have seen people ferment flaked grains (oats most often, used as a base for starters or in things like overnight oats) but not whole grains. I'm not sure there would be a lot for the wee beasties to eat unless the grain access to the endosperm, via flaking vs cracking vs milling to some degree. It will be interesting to see how your experiment progresses.
Thanks for your thoughts, Mary. I'm thinking that the fermentation will come from the lactic acid bacteria in the whey.
On the other hand, the lactics in yoghurt are thermophilic, so I don't know how much activity there will be at our 18C ambient.
We will see!
I know you're talking about fermenting Wheat ...
Fermenting brown rice is very common in the East:
Despite the benefits touted by this site, do a little more research; I've read elsewhere that there can be risks.
Russian Red Rye malt is fermented. Here is a recipe for making it at home:
Thanks for the links; the pH of my grains is currently 4.3, so I'm pretty happy there are no nasty beasties there at the moment.
Curious how this experiment finished up and what you decided to do with the fermented grain?
Hi Mary, it went something like this:
On the plate:
The final dish: