Fermented cauliflower in mustard seeds (Moungra) from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 102) by Georgina Hayden

  • strong white bread flour
  • yellow mustard seeds
  • Show all ingredients...

  • EYB Comments

    Allow to ferment for 3 to 4 days. To remove the need to ferment, can substitute levain for fast-action dried yeast and strong bread flour. Allow to store for 8 to 10 days before using.

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Notes about this recipe

  • Eat Your Books

    Allow to ferment for 3 to 4 days. To remove the need to ferment, can substitute levain for fast-action dried yeast and strong bread flour. Allow to store for 8 to 10 days before using.

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