SEARCH FOR THE HOLY GRAIN: Baker Seeking Biodynamic Barley

摘要

HELLO, FARMING FRIENDS. I am abaker originally from Holland, but have been in the United States for more than twenty years now. I had a bakery in Holland called John Barley Corn Brood Cafe, where I made a bread with a new leaven that I developed basedon sprouted barley. I was inspired by Hugo Erbe's "Back Ferment" bread, which was based on the honey salt bread. My thinking was that, if sourdough and yeast are not serving the spiritual development of humanity at this time, if they are unspiritual-ized products, how can they be made in a better way and where do they originally come from?