Finnish Malt Loaf with Toasted Koji


Whole Rye inoculated with Koji (Aspergillus oryzae), then toasted for Finnish Malt Loaf (Saaristolaisleipä) spired by a recipe by Magnus Nilsson @magnusfaviken, but using toasted koji and sweet magnolia tea.

Whole Grains. Flours. Sourdough. Fermented Grains. Koji. Love.

April Flours Benefit to feed Ukraine: $45 for the entire month of events. These events are recorded, edited, and subscribers to the entire series can watch them until the end of the year. The final two events, April 29 and April 30 can be gotten for $15 each but do not include ongoing access after that day and designated time period.

Some sessions are pre-recorded. An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 also gets you in. Full subscribers to Ferments and Cultures have access to hundreds of videos in our library as well as past, present and future events of 2022.

Please usePayPal.me/FermentsandCultures and note what it’s for. Full schedule at https://Cultures.Group. Follow us at Instagram: Cultures.Group for last minute updates and surprise events. 




Magnolia Flour Buds have a very cardamom and ginger like taste when used appropriately.

An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 also gets you in. Full subscribers to Ferments and Cultures have access to hundreds of videos in our library as well as past, present and future events of 2022. Please use PayPal.me/FermentsandCultures and note what it’s for.


Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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