Very true, and assumed I had that covered, as one of the ingredients of what I ferment is hard red winter wheat. That comprises maybe 10-15% of the mix I make up with chicken scratch, Kalmbachs Henhouse Reserve, and a small amount of chia seeds. That should take care of the prebiotics though no?I also do a short ferment but all year round. I also make sure I feed plenty of prebiotics as these are required for the probiotic bacteria to proliferate in the gut. The importance of prebiotics to 'feed' probiotics is often overlooked. Without prebiotics, probiotics can't do their lob effectively.