fermented Recipes

A distinctive Polish soup with a pleasantly sour flavor from fermented rye. Traditional for Easter but enjoyed year-round, often served in a bread bowl.

Perfect way to use up sourdough discard — takes maybe 10 minutes to put together and comes out of the oven crackling crisp.

Just two ingredients and a warm oven overnight — you wake up to a full litre of fresh, tangy yoghurt.