From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959
I am on day five. The smell is delightful--strong, but also slightly sweet.
Aside from the fact that it is not fall and I have not harvested any of my non-existent wheat crops, I think living in Climax, NC qualifies me as a "country person."
My recipe is from Sandor Katz' book, Wild Fermentation,