Corn Sourdough with wild yeasts and S.bayanus

We typically have an ongoing sourdough starter that we feed at least once a day. We never throw out any of it because we have so many uses for it. It’s fermented dough. We typically feed the starter based on the formula described below. If you are taking it out …

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Walnut Amasake Bittersweet Chocolate Muffins

Baking with microbes Almost everything we bake, brew cook or ferment contains one or more microbes. Bacteria, yeasts, fungus and other fermented products that already contain microbes (like miso, milk kefir, and vinegar) work exceptionally well in and with baked goods. Even if you set aside the yeasts common in …

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Making Koji, Malting

Making shio-koji Shio A fermentable sugar is something that a yeast or bacteria uses as an energy source. Grains (cereals) such as barley or millet or rice have a lot of starch. To be useful they have to be broken down into smaller pieces called simple sugars. Filamentous fungus are …

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