In Retrospect and Beyond 2022



The latest version of the onion tangzhong sourdough bread with lactofermented onion salt. Just amazing. And a really great third attempt at a new type of bread I’ve been trying out. A sourdough starter that gets turned as if you had already made the dough.

It sits at 39F for a few days or even weeks during a very long autolyse, the step after you first mix the flour and liquid. No salt, levain, or any other ingredient gets added. It’s very important not to use a flour that has added malted barley (almost all commercial white flours in the US) or it will begin to ferment much more quickly.

It’s like bread bouillon. When needed, you remove some, add your levain such Incredibly tasty. I actually ground the berries myself because the malted barley that gets added to most AP flours eventually turns this into a super hard dough to work with. Should have used a hard red winter wheat, but the flavor of this soft wheat at 11% protein is great.

Incredibly tasty. I actually ground the berries myself because the malted barley that gets added to most AP flours eventually turns this into a super hard dough to work with. Should have used a hard red but the flavor of this soft wheat at 11% protein is great.

So this will be my breakfast treat. An olive oil and pepper cured two year old goat cheese labneh – use milk kefir grains to make the cheese, then strain and press – that has fresh herbs and toasted seeds that over time have developed amazing flavors. And yes I am going to eat the entire loaf.

Ferments and Culture 2022 

Now Playing. With over 6 years of re-edited and first time viewable videos on a wide number of topics. Interested?

InRetrospect is $75 USD for the entire year of 2022. There are already 400+ videos there, some that are an hour long, some much shorter, on everything from making shoyu, miso, pickling, making tempeh, wild fermentation, foraging, vinegars, curing meat, vegan cheese making, sake making, and much more.

More will be added as we go along. The passcodes and addresses get changed frewuently so stay in touch.

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. In the late 80s he was recruited to use his skills and training as a scientist to assist in scientific endeavors to find treatments to fight pathogenic viruses and microbes, including strains of Aspergillus, Bacillus, and other microbes. He collaborated with researchers, clinicians, government and industry to develop new treatments for viruses such as HPV, HCV, HIV, and immune system deficiencies as well. He founded The Access Project with The Kaiser Family Foundation and NASTAD, and The Network with the support of federal, state and corporate partners. He has cooked with Julia Child, Michel Guérard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many other 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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