Originally Posted by kopher
I took an earlier version of my quinoa experiment (100% quinoa, using that pre-sprouted stuff) and dumped in the dregs of a Jolly Pumpkin La Roja -- I figured those bugs would be able to eat the starches. It now smells nicely sour and even has a pellicle! Not exactly gluten free but a quinoa lambic could be tasty.
Lol, I always thought GF sour beer was a good idea, but I didn't have anyone to drink it. Who cares about much conversion when you are dealing with Lacto!
As to answer your question, Dirtbag has found a mix of beta and alpha enzymes in the form of his...blanking on the name but it is earlier in this thread. I have not been able to source it anywhere for sale yet online.
EDIT: The name is Crosby & Baker.