This doesn't have the mouth feel of bread but it does have most all the flavor (the only thing missing is that roasty toasty flavor of being baked but it is very good none the less.). Whole, hull less barley in water with sourdough culture, put in blender and pulsed a couple times to crack the grains and get a bit of starch into the water so as to feed the culture. Let sit about 12 hours. Here it is, ready to cook; bowl is in CrockPot in water bath to work as double boiler/“rice cooker”. The white foam is of course all the CO2 from the collective exhalation of billions of sourdough micro-beasties enjoying their last supper.
Meditation followed by a solid workout and now, time to break-fast; piping hot and ready to eat. I used a bit extra water because it is a cold, drizzly day and I thought more of a potage than solid grains would go even better. Pretty much all the fiber fully intact and Mmm-mmm good! This also contains caraway seeds which to me are ambrosia in sourdough
Did you know that caraway combines very well with cinnamon? And with fruit? Almost endless possibilities both savory and sweet can go with the sour… Also made a thick veg soup to got with, beet root, Laciento kale, red and green cabbage, mushrooms, curry powder, and a little no salt mustard (Westbrae).