Peasemeal, My New (Old) Favorite Thing

I love old school cooking, and recently started exploring the use of legumes in alcohol fermentation. Theoretically, they should be a good addition, and I found that in fact, beans and peas, malted or not, were used in beer making way back in the past. That led me onto other tangents, and soon I came... Continue Reading →

How to Make Sourdough Starter

I've read that there's an argument in anthropological circles about what exactly prompted early nomadic peoples to build permanent settlements. One side argues that bread - a grain-based staple whose mass production was aided by permanent ovens for baking - made agriculture make sense. The other argues that beer, a heavy liquid product derived from... Continue Reading →

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