Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough 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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