Fermented foods

In which we enjoy the products of microbial digestion.

First, the breads:

Whole wheat artisanal loaf: https://theoddpantry.com/2013/07/21/how-bread-can-teach-you-patience/

Homemade Wonder Bread: https://theoddpantry.com/2013/10/07/wondrous-bread/

Oat-polenta bread: https://theoddpantry.com/2013/12/21/feeding-the-husbands-habit/

Dosas and Idlis:

https://theoddpantry.com/2013/11/18/beasties-in-my-batter/

Brewing alcohol:

The mead experiment: https://theoddpantry.com/2014/01/02/a-method-to-the-meadness/

Update on the mead experiment: https://theoddpantry.com/2014/01/08/a-method-to-the-meadness-update-after-6-days/

Soured milk:

https://theoddpantry.com/2014/01/18/curds-and-whey/

Pickles:

Sour mango pickle: https://theoddpantry.com/category/condiments/pickles/

 

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