The microbiology of bread, beer, cheese, and miso. Controlled decay as craft and culture.
The biochemistry from Pasteur's 1856 discovery to enzymes and metabolic pathways.
The practical side: bread, beer, kimchi, cheese, and dozens more.
The self-described "fermentation fetishist" whose books launched a movement.
A short, beautiful video with the world's foremost fermentation evangelist.
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