Category Archives: Natural Fermentation

Let Them Eat Bread

Posted on May 1, 2016 by NearlyHomeGrown.com

Naturally leavened (ie. lacto-fermented) bread is believed to share a timeline with agriculture itself, dating back to the Neolithic age. Modern bread is an entirely different end product as a result of divergent ingredients, chemical reactions, processes and cooking methods.  … Continue reading →

Posted in Bread, Food Preparation, Natural Fermentation, Slow Food, Sustainable | Leave a comment