Most kids don’t need much enticement to get involved in the kitchen. The sensory experience alone is what draws them in: the thunk of the wooden spoon against the bowl, the yeasty pop of bread as it is kneaded and … Read more
Monthly Archives: February 2012
Links on the Science of Fermentation
I’ve combed the interwebs to come up with some interesting links relating to the scientific and biological processes involved in fermentation. In researching these links, I aimed to steer clear of any articles which make specific health claims. Just the facts. … Read more
Making Miso (A Recipe in Pictures)
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and a grain (usually rice) which has been inoculated with the mold spore Aspergillus Oryzae. It is a long ferment, measured in YEARS. A summertime is considered a … Read more