A seed loaf is the transformation of nuts or seeds into a well-shaped wheel that is naturally fermented and aged.
The only ingredients I use are the desired seeds, a self-made ferment, fresh water and good salt. This originates something completely new. Although the appearance resembles a cheese, the seed loaf has quite different characteristics.
The adventure of a nut flavoured transformation beginns in Patagonia.
In this book, Stefanie Horn describes her path to the development of delicious “cheese” loaves made from nuts and seeds that ferment and ripen naturally. Step by step she explains simple to complex recipes up to technical data for a professional production of lactose-free seed loaves. Practical knowledge and biographical are alternating in a creative, clear and humorous manner.
The author points out a parallel between the fermentation process of seeds and a transformation of our world today. Inspiring for those who are interested in an independent food supply and want to know how something completely new is created!
The book was published in October 2019 by Pala Verlag.
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Originally I moved to Patagonia to write a book. After several years of traveling and exploring outer and inner worlds I felt the need to express my impressions. I wanted to share them with others and thought I would explode if I did not. But nothing happened. Although I wrote for myself there was no flow, as I knew it from my life, which helped me to continue or to create something specific.
So what did I do? I cooked… and let go of my desire to write.continue reading