The most fundamental technique for fermenting grains is extremely simple: soak them. Bacteria and yeasts are naturally present on dry grains, but they are dormant in the absence of water. This is true whether the grains are whole, cracked, or finely ground, so long as they are raw. As soon as the grains are soaked, the dormant organisms awaken and begin metabolizing nutrients and reproducing
Scotch eggs are pub snacks. Cut in half, fresh from the fryer, egg yolk gently relenting, they are beautiful.