a little tahini, fresh chopped thyme and sage, ground black pepper, turmeric, and water.
Tim Seaward wrote:Or should I take up basket weaving instead!?
Beth Wilder wrote:I think, if I were going to try aging a sunflower seed ferment, I would either inoculate it with koji and treat it like miso (like the sunflower hozon that Momofuku makes, but I can't find a recipe online) or with tempeh spores and treat it like tempeh.
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