Viewing entries tagged
fermentation

Sourdough as a Window Into the Microbiome

Sourdough as a Window Into the Microbiome

Article by Marcus Woo

Unlike most microbiomes, which contain up to thousands of species, fermented foods like sourdough, sauerkraut and kimchi have only a few to a couple of dozen species, making them easier to study. At the same time, they share commonalities with more complex microbiomes. For example, the microbiome on cheese rinds is similar to that on your skin.

Flour is a factor

Flour is a factor

Flour is often overlooked as an ingredient. A little funny considering wheat is and has been a staple crop for millennia and is ubiquitous in kitchens. This is a great article that gives an overview of biological activity of conventional vs. organic flours and their effects on fermentation. Article written by Benjamin Wolfe.