Exploration ·
A jar of flour and water raises a loaf with no packet of yeast. Follow it from the microbes in the starter, through temperature, time, water and gluten, to the oven — with the sourdough, bread and artisan-bread tools open beside the text.
Tool ·
Salt by weight for a ferment three ways — % of the vegetables (dry-salted kraut), % of the brine, or % of everything including the water — with the NCHFP's tested sauerkraut and dill-pickle proportions as percentages, NCHFP fermentation times by temperature with calendar check-ins, and a batch log of pH readings against the 4.6 line.