[Level: medium]

What happens when the world’s most sexy ferments make a baby? In the episode we explain how to make a sourdough starter that has koji added to it. The enzymatic power of koji creates a bread with a texture, taste and softness that you would not expect from a sourdough. And for those still nervous about making koji, you can use store bought koji too. ;-) 

This episode is (for now) the last episode of the koji mini collection made together with Maxene Graze from the Koji Collection Substack. 

Like the podcast? Buy me a coffee!buymeacoffee.com/Fermentationcast