Fermenting this ground unhulled millet has reminded me of visiting the English coast as a child and seeing little shops filled with glass jars of layered sand! The colours of the different parts of the grain are so pretty, and when I stir it I can’t help but watch and smile. . It’s been in a warm place for 5 days so far, and is starting to sour. I’m hoping that in a few days I’ll have a tasty probiotic liquid and some tangy ground millet to make into a porridge. . Looking around for something else I can ferment now ;-)