This is sourdough barley made into a polenta bread. I’m slicing it up for our lunch. It’s good cold, but even better fried and I’ll be popping this in our cast iron pan with some home-rendered lard to get crispy! . The process for making this is detailed in a series of three videos I’ll be putting up on my site soon. I worked on some downloadable instructions today (that you can print out and pin up in your kitchen). . I’ll send everything out as part of a newsletter so soon as it’s ready. If you’d like to be in closer contact with my kitchen, use the link in my profile to sign up to my mailings. I am not *quite * there with the technology yet, but I’m planning to be in the next month or so :-)