Fermentation of refined grains

[Guest guest]

I'm reading Ramiel Nagel's book Cure Tooth Decay and am itching to get started

on refined flour recipes. I don't have a mill of my own, but I want to get as

close as possible to making fermented grain recipes from scratch. Nagel suggests

that Sally Fallon's recipes can be used as is with the only modification of

sifting the flour rather than leaving it with the bran and germ. I'm wondering

if anyone has experimented with that and what their results have been. Also, if

anyone has links to books with truly old, traditional refined flour recipes and

techniques, I would love to know.

fina