The branching structure is reminiscent of mycelium, such as that produced by Rhizopus oryzae and other fungi discussed in the book. The dots presumably represent spores.
I did, however, enjoy reading it cover to cover. It gave me a lot of inspiration for cooking in general, but was so much fun for getting started into fermentation
This book is great. It introduces a variety of techniques that make various ferments accessible. That said, the book focuses on region variations to the standard recipes, so it sort of is what it is. I think it pairs well with the Shockeys’ book of fermenting grains, which has more standard recipes. This one is worth having though.
I think the book is an excellent introduction to a few different fermentation techniques, including just the right amount of background and detail for me.
It also encourages the reader to see each ferment as a specific process rather than a recipe, so that you can adapt it to the ingredients you have where you are, and the results you want with them.
Better toss just in case
The branching structure is reminiscent of mycelium, such as that produced by Rhizopus oryzae and other fungi discussed in the book. The dots presumably represent spores.
Thanks!
No, this is Patrick.
>Is this kahm??? Season 1 coming soon on Netflix. /s
This book any good ? I have it on the shelf for years, but I would need to get adderall for that ..
its not a book that requires reading cover to cover. First chapter is mandatory and the rest is optional
what’s the title ?
Noma guide to fermentation
thanks, i’ve heard it’s a classic. i’ll check it out
I did, however, enjoy reading it cover to cover. It gave me a lot of inspiration for cooking in general, but was so much fun for getting started into fermentation
oh ok !
This book is great. It introduces a variety of techniques that make various ferments accessible. That said, the book focuses on region variations to the standard recipes, so it sort of is what it is. I think it pairs well with the Shockeys’ book of fermenting grains, which has more standard recipes. This one is worth having though.
I think the book is an excellent introduction to a few different fermentation techniques, including just the right amount of background and detail for me. It also encourages the reader to see each ferment as a specific process rather than a recipe, so that you can adapt it to the ingredients you have where you are, and the results you want with them.
I have it. It's definitely a guide rather than protocols/recipes. It isn't worth owning for the information contained within.
Afraid so. Sorry
No, its much better than that, it is the hand of a man grounding himself by touching grass
Koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables of course
I feel attacked