Home
Categories
EXPLORE
True Crime
Comedy
Society & Culture
Business
News
Sports
TV & Film
About Us
Contact Us
Copyright
© 2024 PodJoint
Podjoint Logo
US
00:00 / 00:00
Sign in

or

Don't have an account?
Sign up
Forgot password
https://is1-ssl.mzstatic.com/image/thumb/Podcasts211/v4/b5/ba/52/b5ba529c-319b-fd2a-4284-9785d800403c/mza_14600937080400688336.jpg/600x600bb.jpg
Fermentation Cast
Tessa van der Geer and Ivana Mik
17 episodes
1 day ago
This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.
Show more...
Food
Arts
RSS
All content for Fermentation Cast is the property of Tessa van der Geer and Ivana Mik and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.
Show more...
Food
Arts
https://d3t3ozftmdmh3i.cloudfront.net/staging/podcast_uploaded_nologo/41519446/41519446-1730988028092-bf197c0baf468.jpg
#7 sourdough
Fermentation Cast
24 minutes 20 seconds
10 months ago
#7 sourdough

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!

Fermentation Cast
This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.