Written by I truly appreciate the two instant pots we have in our kitchen. A month ago I made instant pot “sourdough” bread with wheat bread and yogurt with just milk and yogurt. The wheat bread tasted slightly gummy and it was enjoyable with the soup we had for dinner, however I’ve found that large quantities of wheat make me incredibly sleepy, so today I made a batch with King Arthur gluten free flour.
Here’s a month ago:
Here’s today in the pot…mead on the floor.
Go make some fermented foods ya’self.
