Grains
Craft homemade sourdough, injera, dosa, yeasted breads, and more. Discover healthy, fermented variations on old favorites like pancakes and oatmeal!
Simple Injera Recipe
By Gianaclis Caldwell
Try a new type of flour with these tangy, teff-based flatbreads originating from Ethiopia and its neighbors.
Shiitake Tasty Paste Recipe
by Meredith Leigh and Kirsten K. Shockey
Add an extra level of flavor to your cooking with this fermented shiitake paste
Meet the Marvelous Miso
by Kirsten K. Shockey
Learn about the protein-packed Asian staple miso and its numerous uses and variations.
Leavening Legends and Cultural Creations
by William Rubel
The consumer divide between yeasted and sourdough breads has been ongoing for centuries, though the two are not so different from each other.
Freshly Steamed Idlis Recipe
by Sandor Katz
Try something new and whip up this favorite Indian steamed cake.
Injera Inspiration
By Gianaclis Caldwell
Fermented teff grain is the secret to the flexible, spongy flatbread that serves as plate and utensils alike in traditional Ethiopian fare.
Koji in the Kitchen
by Meredith Leigh and Kirsten K. Shockey
Welcome this modest mold into your culinary world and reap its flavor-packed benefits.
Dosas and Idlis: Turn Beans to Bread
By Sandor Katz
One of the fastest and easiest bean ferments paves the way for two of Indiaās traditional dishes.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!
As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.
