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.....