2 Ergebnisse.

Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to experimentation with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. Easy-to-follow information that is both technical and practical. This book seeks to help readers improvise and adapt new knowledge to safely create novel flavors and unique f...

As craft distilling and craft brewing become increasingly localized, producers are likewise looking for local materials-grain, hops, fruit, spices and other ingredients. Floor malting offers the small brewer or distiller an opportunity to source barley from farmers in their area and turn it into malt, the backbone of beer and malt whiskey. While floor malting was largely supplanted by industrial-scale drum malting in the 20th century, the olde...