This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducin...
For this episode, we went to one of the funkiest events of the Netherlands: Rotfest. During the day we cornered some interesting macroorganisms to ask them all about what fermentation means to them, their worst ánd their best ferments. We discovered black garlic-citric miso, pigeon feather distillate and hybrid soy yogurt that tastes like the real deal.
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33:08
#5 cider
We are from an apple-producing country, but we produce ánd consume very little cider. Why is that? We walk you through different types of European ciders (including some Dutch ones), how it is made and how yeasts can be either introduced from a pouch or as a WILD fermentation. Cheers!
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27:48
#4 yeast bread
Baking bread with yeast from a pouch can be seen as cheating, but it is also a great shortcut for baking bread fast. In this episode we will tell you about the origins of industrial yeast, what yeast needs to live, what is exerts and how to bake a bread without kneading.
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18:27
#3 sauerkraut
Lactic fermentations have little to do with milk, which might surprise you! In this episode we ferment cabbage into sauerkraut using so-called wild fermentation. How do you make sure you don't accidentally kill yourself by eating your ferments? And did you know that LAB can also be homo and hetero?
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17:12
#2 yoghurt
In this episode we dive into the world of LAB - also known as lactic acid bacteria. What distinguishes them from other microbes? What variables influence our fermentation? We finish the episode with tasting two yogurts that are made from the same milk, but fermented at different temperatures.
This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.
Netherlands