Wild Fermentation
by Sandor Ellix Katz, Nora Steinbrun · first published 2003
3mentions
2recommended by
3HN commenters
2010–2019first – last mentioned
67% recommend33% neutral
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…pretty sure you're right, though AB has been stubbornly wrong about enough things before that I prefer to fact-check him. Also: If your love of kitchen science extends to mad science, you might also like _Wild Fermentation_ by Sandor Ellix Katz. Making sauerkraut, sourdough, mead, beer, tempeh, miso, etc. Best cookbook, ever!
on “Common Programmer Health Problems” ↗For those interesting in fermentation in general, I can recommend the book "Wild Fermentation" by Sandor Katz.
on “The Basic Sourdough” ↗Yes traditionally oatmeal is soaked overnight, but how many of these producers of oat "milk" products will take the time to perform this extra step? I first found out about soaked oats from _Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods_ by Sandor Ellix Katz, but interestingly it is an older practice, we now know improves digestability (excerpt from page 118): > Oatmeal (or "oytmeal",…
on “The rise of alternative milks” ↗