Our Kind of Cake

  by Lars. To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the idea has fluttered past our intuition as we ruminated on other flickering possibilities while absentmindedly snacking on bits of our fermented barley.Yes, that’s what this is- our barley that we have carefully inoculated and cajoled into a lovely firm matrix of taste augmenting mold. Taste transforming. Better. Smarter. Faster. So we merely sliced our “loaf”, yes it does slice like a cake, and fried a piece in a pan for a bit of maillard. And to warm it through of course. It was amazing. Sweetness, with a palatable umami. Still a proper flavor from the barley. René found traces of iberico fat- and it is certainly does have a intense nutty luxury. The process is relatively simple: Soak organic virgin barley for … Read more