This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab.

This we talk the discovery of blue cheese mold's sexual potential, sourdough, carbonation, and plenty of follow-up.

This week we were excited to have the founder of Fermenters Club in studio. We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more.

This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate would not develop the flavor characteristics that make chocolate taste so good.

This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago.

This week Branden and Allison talk about the IBM Watson computer becoming a recipe author and how this could be applied to fermentation.

Joining us this week is special guest Sarah Kersten, the founder and ceramicist of Counter Culture Pottery. Sarah makes beautiful fermentation jars. In our interview she explains how these crocks are crafted and her passion for fermentation shows.

This week we check in on Tiny, talk about baby poop inspired fermented meats, discuss the economics of home brewing beer, and finish off with a challenging duel of a bake off.

This week we talk about kefir, sourdough, making fermentation habits, communal aspects to food and ferments, and the rotting food hiding in Allison's Fridge.

This week we talk finger yeast, kombucha clothing, backslopping, and more.