Fermentation and Proofing

Gathers the techniques of fermentation and proofing used across the atlas's cuisines, including yeast and sourdough fermentation, lacto-fermentation of vegetables, and the fermenting of dairy, soy and alcoholic beverages, covering the microbial processes that transform raw ingredients into fermented foods and drinks. A successful ferment depends on time, temperature and the right starter culture, whether a wild sourdough starter, a vegetable brine or a yeast strain used in brewing.