Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods by Holly Davis

  • The creamiest oat and rye porridge (page 28)

    from Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods Ferment by Holly Davis

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; rolled rye; whole oats; milk
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  • The leaven

    • grace_xe2lnk on April 15, 2026

      Took 3 weeks but turned out great. Even used unfiltered tap water…

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  • ISBN 10 1743368682
  • ISBN 13 9781743368688
  • Linked ISBNs
  • Published Oct 05 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.

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