[Level: Beginner]

We thought vinegar was not the sexiest topic when talking about fermentation. Little did we know! Upon writing the episode and diving deeper into this product we discovered there is so much more to this tangy liquid than one could imagine. We talk you through what acetic acid bacteria are, how balsamic vinegar is made and we teach you how to properly pronounce chinkiang vinegar!

Like our show? Buy us a coffee!

[Level: Beginner]

Beer is what brought our fermentation guru Ivana to fermentation! Discovering how different yeasts can turn the same wort into two completely different beers blew her mind. In the episode we talk about how temperature influences aroma development in yeasts, how to make a delicious alcohol-free beer and how to make a bad tasting one ;-)

Like our show? Buy us a coffee!

[Level: Beginner]

THIS should be your New Year's resolution: start making your own sourdough bread. We visited our favourite sourdough bakery in Amsterdam, Maarten Langeslag's, "Fort 9", and picked his brain on how to make the perfect starter and most of all: how not to be afraid of sourdough and just start!

Like our show? Buy us a coffee!

[Level: Beginner]

For this episode, we went to one of the funkiest events of the Netherlands: Rotfest. During the day we cornered some interesting macroorganisms to ask them all about what fermentation means to them, their worst ánd their best ferments. We discovered black garlic-citric miso, pigeon feather distillate and hybrid soy yogurt that tastes like the real deal.

Like our show? Buy us a coffee!

[Level: Beginner]

We are from an apple-producing country, but we produce ánd consume very little cider. Why is that? We walk you through different types of European ciders (including some Dutch ones), how it is made and how yeasts can be either introduced from a pouch or as a WILD fermentation. Cheers!

Like our show? Buy us a coffee!

[Level: Beginner]

Baking bread with yeast from a pouch can be seen as cheating, but it is also a great shortcut for baking bread fast. In this episode we will tell you about the origins of industrial yeast, what yeast needs to live, what is exerts and how to bake a bread without kneading.

Like our show? Buy us a coffee!

[Level: Beginner]

Lactic fermentations have little to do with milk, which might surprise you! In this episode we ferment cabbage into sauerkraut using so-called wild fermentation. How do you make sure you don't accidentally kill yourself by eating your ferments? And did you know that LAB can also be homo and hetero?

Like our show? Buy us a coffee!

[Level: Beginner]

In this episode we dive into the world of LAB - also known as lactic acid bacteria. What distinguishes them from other microbes? What variables influence our fermentation? We finish the episode with tasting two yogurts that are made from the same milk, but fermented at different temperatures.

Like our show? Buy us a coffee!

[Level: Beginner]

During this episode you will get to know the hosts, Tessa and Ivana. We will explain you how this podcast came together and what you can expect. It is an introduction of our fermentation tree, the backbone of our podcast. Episode by episode we hope to alleviate your fear of microbes, if you have any.

Here you find the fermentation tree

Like the show? Buy us a coffee!