Millet "polenta" from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
- millet
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EYB Comments
Allow to sit for at least 24 hours before using.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.