Many of us see bread as the staff of life, and certainly sourdough bread has been for many cultures. But there is a fermented grain-based food that has probably been more available, easier to make, and the base of a very simple diet.
These are fermented porridges. Lightly cracked grains don’t require heavy milling as flour does, which would have been very difficult and tedious before mill-access was widely available.
So it is quite possible to grow your own grain, harvest and thresh it, and then turn it into a nourishing porridge base for many meals – not just breakfast.