Came across this article:
Mini o m g!
What an interesting direction for breadmaking! I don't bake often, anymore, but I still love to bake-especially rye. I would think this would really be a natural for rye-based loaves.
Thank you, Mini!
I started reading about Mott Green and the cacao industry in Grenada. Fascinating story.So sad about Mott Green but his dream lives on. In regards to fermenting a sourdough starter from cacao powder, the correct product makes a difference. There is CACAO flour and COCOA flour. CACAO is the least processed, should be unheated and closest to the plant form and is the product that should be used for a sourdough starter. Much more info out there but I thought I'd start the thought processes going.