Fermented cannibus waffle probiotic sourdough starter
Cannibus was fermented using probiotic sourdough starter Malawi cob style and cured two weeks at 40 c one week was vacuum bag one curing in cob in traditional atmosphere. Then mixed with some tamarind concentrate and whole wheat and chick pea batter fermented overnight at room temperature with the same starter culture then toasted in the waffle maker. What do you all think it's like a modern twist on the old recipe.
Cannibus was fermented using probiotic sourdough starter Malawi cob style and cured two weeks at 40 c one week was vacuum bag one curing in cob in traditional atmosphere. Then mixed with some tamarind concentrate and whole wheat and chick pea batter fermented overnight at room temperature with the same starter culture then toasted in the waffle maker. What do you all think it's like a modern twist on the old recipe.