Make us homepage
Add to Favorites
FAIL (the browser should render some flash content, not this).

Main page » Black Hole » Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted). - Mark Knoblauch

Dear user! Your publication has been rejected as it seems to be a duplicate of another publication that already exists on Englishtips. Please make sure you always check BEFORE submitting your publication. If you only have an alternative link for an existing publication, please add it using the special field for alternative links in that publication.
Thank you!

Tags: control, Fermentation, fermentation, processes, earliest, Fermentation, Foods, Culture, Flavor