Using Liquid Foam from Lentils to make Mediterranean Sourdough
I read on a website regarding Mediterranean Sourdough starter making it in the early days - something to the effect - Keeping the chickpea water in the sun and the foam rises, then using this to make sourdough starter.
But the weather must be hot to help with the rising foam. Not much sun where i live still winter.
I had soaked split yellow mung overnite and boiled them this morning and a thick layer of foam was on top of the lentil water. Can i use this foam to make sourdough?
Appreciate your help. Thank you for reading my post.