Making Koji Flour, Controlling Water

We have thousands of videos we want to share and hundreds of thousands of videos, but to what end? Information changes so quickly that trying to keep up with it prevents people from learning from each other, let alone even listening.

So, we’re going through them all and only posting the ones we think are useful now and in the next year at the very least.

If you have a specific question after you watch one of our videos or read one of our posts, please ask. We will distill your questions into compact, easy to understand posts and videos as best we can.

This video is about the role of water in chemical and other enzymatic reactions. In other words, knowing how to manipulate the water content of food on a macro or very microscopic level is the key to preserving food, fermenting food, cooking food or just preparing it to ingest it.

Hopefully, the videos will help you to see how we apply our knowledge of both science and cooking to create great tasting foods and beverages. The only thing you won’t learn about here is how to buy something we make or write.

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