Be part of our community & join our international next generation forum now!
I ask this because by necessity I dont have easy access to amylase or other starch conversion additives. This is still kind of mystery to me as I have not experimented with starch based ferments.
Typically I have available to me things like native Dalo/Taro, Cassava, Plantains, Bananas, Potatoes, Breadfruit, and Rice. I know that boiling or cooking can liberate some sugars, but what things can I add to convert the starches that I might find at a standard grocery store or might come from a plant or be made from things in nature or might be found outside brewery supply.
these solutions dont have to be 100% solutions either, I'm fine with something like a 70% conversion or even a 50% conversion if it's cost effective for me.
I'm open to all sorts of ideas about anything you may know about. dont assume I know this already please.
What can be made to work?