OKOI by @shio.inc: a fermented bar brand that moves with the rhythm of fermentation. Pixel organic forms, tactile photography, and a website that feels like observation, not navigation. A design system that breathes, transforms, and grows.Retry
November 12, 2025 at 8:19 PM
OKOI by @shio.inc: a fermented bar brand that moves with the rhythm of fermentation. Pixel organic forms, tactile photography, and a website that feels like observation, not navigation. A design system that breathes, transforms, and grows.Retry
[🌎 La France vue de l'étranger🐓] 🇫🇷 🥖“Une nouvelle génération de commerces qui utilise des céréales anciennes et de la farine biologique, vend des pains au levain aromatiques à fermentation longue et fabrique moins de baguettes. Voire plus du tout”
En France, la baguette traditionnelle est en crise
bit.ly
November 12, 2025 at 6:45 PM
[🌎 La France vue de l'étranger🐓] 🇫🇷 🥖“Une nouvelle génération de commerces qui utilise des céréales anciennes et de la farine biologique, vend des pains au levain aromatiques à fermentation longue et fabrique moins de baguettes. Voire plus du tout”
En automne, la prudence est de mise dans les caves à vin, notamment à cause de la fermentation alcoolique. Voici pourquoi.
Un danger invisible: Le vin en fermentation peut transformer une cave en piège mortel
En automne, la prudence est de mise dans les caves à vin, notamment à cause de la fermentation alcoolique. Voici pourquoi.
www.blick.ch
November 12, 2025 at 6:45 PM
En automne, la prudence est de mise dans les caves à vin, notamment à cause de la fermentation alcoolique. Voici pourquoi.
Not far from the truth. Human spit is a necessary part of a lot of traditional fermentation methods.
November 12, 2025 at 6:34 PM
Not far from the truth. Human spit is a necessary part of a lot of traditional fermentation methods.
Mine is ultimately by feel, as I use the poke test. I learned the cold fermentation thing a few years ago from a story about the first North American guy to win the competition in Naples.
November 12, 2025 at 6:30 PM
Mine is ultimately by feel, as I use the poke test. I learned the cold fermentation thing a few years ago from a story about the first North American guy to win the competition in Naples.
For me it's mostly the handling. Oddly in all my dough tossing research, I was missing the cold fermentation bit. Same day room temp dough comes out stringy and is tough to work with. The hydration range relates to style. Think NY vs Sicilian. 66 is right between NY and Neapolitan.
November 12, 2025 at 6:05 PM
For me it's mostly the handling. Oddly in all my dough tossing research, I was missing the cold fermentation bit. Same day room temp dough comes out stringy and is tough to work with. The hydration range relates to style. Think NY vs Sicilian. 66 is right between NY and Neapolitan.
I already do cold fermentation, but have never noticed an appreciable difference after the first 48 hours. Based on this calc, I'm around the 60% mark. Was wondering if there was something magical about the 66%, or if based on the chew you're going for. 😉
November 12, 2025 at 5:44 PM
I already do cold fermentation, but have never noticed an appreciable difference after the first 48 hours. Based on this calc, I'm around the 60% mark. Was wondering if there was something magical about the 66%, or if based on the chew you're going for. 😉
SWEET-LIQUOR [sweet-lik•r] SWEET-WORT sb. Wort; new beer unfermented, or in the process of fermentation.
November 12, 2025 at 5:10 PM
SWEET-LIQUOR [sweet-lik•r] SWEET-WORT sb. Wort; new beer unfermented, or in the process of fermentation.
Sewage always bubbles up when left to fermentation. Prepare yourself. It's going to get stinky.
a close up of a dog with its tongue out
Alt: a close up of a dog with its tongue out
media.tenor.com
November 12, 2025 at 3:46 PM
Sewage always bubbles up when left to fermentation. Prepare yourself. It's going to get stinky.
Very complex, it's the amount of water to flour😏
Cold fermentation allows the dough to rise slower which improves flavor, texture and handling.
pizza-calculator.the-bread-code.io
Cold fermentation allows the dough to rise slower which improves flavor, texture and handling.
pizza-calculator.the-bread-code.io
The Ultimate Pizza Dough Calculator (perfect pizza)
With this pizza dough calculator you will make the perfect pizza every time. Hit calculate and make your superb yeast or sourdough based dough.
pizza-calculator.the-bread-code.io
November 12, 2025 at 2:19 PM
Very complex, it's the amount of water to flour😏
Cold fermentation allows the dough to rise slower which improves flavor, texture and handling.
pizza-calculator.the-bread-code.io
Cold fermentation allows the dough to rise slower which improves flavor, texture and handling.
pizza-calculator.the-bread-code.io
J'aime pas la lactose fermentation. J'aurais pu faire des bocaux au pressure-canner mais il fallait les blanchir et c'est trop de travail vu la quantité qu'on a!
November 12, 2025 at 2:05 PM
J'aime pas la lactose fermentation. J'aurais pu faire des bocaux au pressure-canner mais il fallait les blanchir et c'est trop de travail vu la quantité qu'on a!
J’ai eu peur pour toi que tu tente les feuilles de bettes en lacto fermentation.
Les cardes c’est sympa si on aime les légumes lacto fermentés.
Par contre je déconseille de tenter les feuilles... 🤢💩
Les cardes c’est sympa si on aime les légumes lacto fermentés.
Par contre je déconseille de tenter les feuilles... 🤢💩
November 12, 2025 at 1:57 PM
J’ai eu peur pour toi que tu tente les feuilles de bettes en lacto fermentation.
Les cardes c’est sympa si on aime les légumes lacto fermentés.
Par contre je déconseille de tenter les feuilles... 🤢💩
Les cardes c’est sympa si on aime les légumes lacto fermentés.
Par contre je déconseille de tenter les feuilles... 🤢💩
‘New Milk’ signals new phase for recombinant dairy, says
Remilk: ‘It doesn’t look like another alternative product’
agfundernews.com/new-milk-sig...
#Lab-grown_milk #fermentation
Remilk: ‘It doesn’t look like another alternative product’
agfundernews.com/new-milk-sig...
#Lab-grown_milk #fermentation
‘New Milk’ signals new phase for recombinant dairy, says Remilk: 'It doesn't look like another alternative product'
"If you can unlock triple digit titers this is the real game that's needed to achieve competitive pricing and profitability" says Remilk CEO.
agfundernews.com
November 12, 2025 at 1:37 PM
‘New Milk’ signals new phase for recombinant dairy, says
Remilk: ‘It doesn’t look like another alternative product’
agfundernews.com/new-milk-sig...
#Lab-grown_milk #fermentation
Remilk: ‘It doesn’t look like another alternative product’
agfundernews.com/new-milk-sig...
#Lab-grown_milk #fermentation
That’s when I realised how creative you can be with fermentation, and it completely changed my path.
Now I’m brewing at Rye River, and still experimenting every day.
Now I’m brewing at Rye River, and still experimenting every day.
November 12, 2025 at 12:42 PM
That’s when I realised how creative you can be with fermentation, and it completely changed my path.
Now I’m brewing at Rye River, and still experimenting every day.
Now I’m brewing at Rye River, and still experimenting every day.
🌾 #UPRISE partner @CNRsocial_
attended the International Conference on Fermented Foods in Italy🇮🇹 presenting research on #Umqombothi production, nutrition, fermentation, innovations & safety especially #mycotoxin risks
ℹ️ Find out more about #Umqombothi uprisefoodsafety.org/practice-abs...
attended the International Conference on Fermented Foods in Italy🇮🇹 presenting research on #Umqombothi production, nutrition, fermentation, innovations & safety especially #mycotoxin risks
ℹ️ Find out more about #Umqombothi uprisefoodsafety.org/practice-abs...
November 12, 2025 at 12:08 PM
🌾 #UPRISE partner @CNRsocial_
attended the International Conference on Fermented Foods in Italy🇮🇹 presenting research on #Umqombothi production, nutrition, fermentation, innovations & safety especially #mycotoxin risks
ℹ️ Find out more about #Umqombothi uprisefoodsafety.org/practice-abs...
attended the International Conference on Fermented Foods in Italy🇮🇹 presenting research on #Umqombothi production, nutrition, fermentation, innovations & safety especially #mycotoxin risks
ℹ️ Find out more about #Umqombothi uprisefoodsafety.org/practice-abs...
While you're there you can vote for all of your favourite food and drink establishments and producers in Greater Manchester. Your continued support is very much appreciated and we're looking forward to another good year of introducing even more people to the funky world of mixed fermentation. 🍻
November 12, 2025 at 11:43 AM
While you're there you can vote for all of your favourite food and drink establishments and producers in Greater Manchester. Your continued support is very much appreciated and we're looking forward to another good year of introducing even more people to the funky world of mixed fermentation. 🍻
Starting a batch of *unknown* hydration pizza dough today for 48 hour cold fermentation. Any benefits to the longer fermentation? And what do I clearly not know about hydration?
November 12, 2025 at 11:06 AM
Starting a batch of *unknown* hydration pizza dough today for 48 hour cold fermentation. Any benefits to the longer fermentation? And what do I clearly not know about hydration?
KEO upgrades Limassol brewery with state-of-the-art fermentation tanks
KEO upgrades Limassol brewery with state-of-the-art fermentation tanks
cyprus-mail.com
November 12, 2025 at 11:03 AM
KEO upgrades Limassol brewery with state-of-the-art fermentation tanks
Just using a open-top cooling vessel to cool the wart and allowing spontaneous fermentation from yeasts naturally present in the brewery. From the side of the bottle label......
November 12, 2025 at 9:57 AM
Just using a open-top cooling vessel to cool the wart and allowing spontaneous fermentation from yeasts naturally present in the brewery. From the side of the bottle label......
Ça m'est arrivé il n'y pas longtemps avec de l'ail lacto-fermenté. L'horreur. Au moins, quand tu as foiré une lacto-fermentation, la conserve te le fait clairement comprendre.
November 12, 2025 at 9:19 AM
Ça m'est arrivé il n'y pas longtemps avec de l'ail lacto-fermenté. L'horreur. Au moins, quand tu as foiré une lacto-fermentation, la conserve te le fait clairement comprendre.
i love the movie so much! My brother and i used to quote DA FIRE VURRRRRRM at each other constantly XD
also:
"I cannot partake of the fermentation of grapes or grain"
"IT'S HONEY!!!!!"
also:
"I cannot partake of the fermentation of grapes or grain"
"IT'S HONEY!!!!!"
November 12, 2025 at 4:28 AM
i love the movie so much! My brother and i used to quote DA FIRE VURRRRRRM at each other constantly XD
also:
"I cannot partake of the fermentation of grapes or grain"
"IT'S HONEY!!!!!"
also:
"I cannot partake of the fermentation of grapes or grain"
"IT'S HONEY!!!!!"
Yomiuri writes of 発酵ツーリズム ("fermentation tourism"), where overseas vistors go to miso and soy producing facilities. Is that really a helpful label? www.yomiuri.co.jp/national/202...
みそ汁「うまみがある」外国人が感嘆、郷土の発酵食品で観光誘客「発酵ツーリズム」広がる
【読売新聞】 郷土に根差した発酵食品を観光誘客に生かす「発酵ツーリズム」が各地で広がっている。製造元が多い愛知県は、「うまみ県」を掲げて発酵食文化を広めるキャンペーンを展開。しょうゆやみりんの生産量が全国一の千葉県も大阪・関西万博に
www.yomiuri.co.jp
November 12, 2025 at 2:39 AM
Yomiuri writes of 発酵ツーリズム ("fermentation tourism"), where overseas vistors go to miso and soy producing facilities. Is that really a helpful label? www.yomiuri.co.jp/national/202...
Baking fun today: bread made with a pouliche preferment. I acc dentally added too little flour before starting the bulk fermentation, and tried to incorporate it as I folded the dough. This I got a limited rise and it’s a bit dense — but still very tasty!
November 12, 2025 at 1:10 AM
Baking fun today: bread made with a pouliche preferment. I acc dentally added too little flour before starting the bulk fermentation, and tried to incorporate it as I folded the dough. This I got a limited rise and it’s a bit dense — but still very tasty!
Too many people are going to pair this with a porter or stout. We recommend a fruited mixed fermentation beer. Cherry or raspberry would work well.
The Roost is providing a sneak peek exclusive for a new Girl Scouts cookie this Saturday morning
November 12, 2025 at 12:56 AM
Too many people are going to pair this with a porter or stout. We recommend a fruited mixed fermentation beer. Cherry or raspberry would work well.
New addition in fresh bread: La Bicyclette Bakery
Flour & butter imported from France...everything is a sourdough of different fermentation lengths...the result is chewy inside, crunchy crust outside, and delicious.
Delivered fresh to us Tuesday-Sunday
Flour & butter imported from France...everything is a sourdough of different fermentation lengths...the result is chewy inside, crunchy crust outside, and delicious.
Delivered fresh to us Tuesday-Sunday
November 12, 2025 at 12:08 AM
New addition in fresh bread: La Bicyclette Bakery
Flour & butter imported from France...everything is a sourdough of different fermentation lengths...the result is chewy inside, crunchy crust outside, and delicious.
Delivered fresh to us Tuesday-Sunday
Flour & butter imported from France...everything is a sourdough of different fermentation lengths...the result is chewy inside, crunchy crust outside, and delicious.
Delivered fresh to us Tuesday-Sunday