Fermentation
4 articles
How to Make Authentic Neapolitan Pizza Dough: The AVPN Rules, a Real Recipe, and the Fermentation That Ties It Together
Learn how to make authentic Neapolitan pizza dough by following the strict AVPN regulations, focusing on just four essential ingredients and mastering a long, controlled fermentation process for true flavor and texture.
How Koji's Enzymes Turn Grain Into Umami: The Fermentation Engine Behind Miso, Soy Sauce and Sake
The mold Aspergillus oryzae, known as koji, transforms grains by secreting enzymes that break down starches into sugars and proteins into amino acids. These fundamental products are the basis for the umami and sweetness found in iconic fermented foods like miso, soy sauce, and sake.
Hatcho, Sendai, or Saikyo? How Ingredients and Fermentation Time Define Your Miso
Miso's distinct flavors are shaped by the grain used for koji, salt levels, and fermentation duration, creating regional variations like Hatcho, Sendai, and Saikyo. Understanding these core elements empowers you to select the ideal miso for any culinary application.
How Fermentation Works: Wild vs. Starter-Culture Methods, and Your First Vegetable Ferment
Fermentation is a natural process where microorganisms convert sugars into lactic acid, preserving food and creating tangy flavors. This article explains the differences between wild and starter-culture fermentation methods and provides a step-by-step guide for beginners to make their first vegetable ferment.