GUEST POST BY SHARON FLYNN OF THE FERMENTARY
An excerpt from Sharon’s forthcoming book – released by Hardie Grant in March 2017.
I love to think about how foods were discovered and different recipe’s developed, particularly the wild fermentation kind.
It was probably the wonder of the unknown, the quite invisible, but microscopic world I loved first, though. Bringing that alchemy into my kitchen as part of my everyday routine opened my mind to so many other possibilities. It brought science, art, life and wonder into my kitchen….