Fermented wheat

The tradition is to ferment white rice to make the sweet sour rice dessert 酒釀, but I am curious to see what happens when other grains are used, the ferment should work on any starch.

So I try with whole wheat grain, actually an old variety called Kamut, which has more flavor and nutrients. The fact is wheat has 12% protein on top of carbohydrate and rice has only carbs!

cooked Kamut

1. Soak wheat grains in water for 24 hours, change water a couple of times.

2. Cook wheat grain in fresh water, cover to a cm above the grains, until soft, stirring now and then, around 15 minutes.

3. Pour out excess water, let it cools to around 30˚C, add rice ferment, mix well, cover with lid and keep in a warm place, like in the oven or wrap up with duvet.

4. After 48 hours, the grains tasted sweet and sour, success! Keep in fridge to slow down fermentation.

warm up fermented Kamut dessert

5. I like to have it at breakfast, warm up with a little water then stir in an egg.