Grains

Craft homemade sourdough, injera, dosa, yeasted breads, and more. Discover healthy, fermented variations on old favorites like pancakes and oatmeal!

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.


Dosas and Idlis: Turn Beans to Bread

By Sandor Katz

One of the fastest and easiest bean ferments paves the way for two of India’s traditional dishes.


Freshly Steamed Idlis Recipe

by Sandor Katz

Try something new and whip up this favorite Indian steamed cake.


Delicious Dosas Recipe

by Sandor Katz

Make this popular Indian cuisine staple at home in a matter of minutes.


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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.


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


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.


Amazake Recipe

by Meredith Leigh and Kirsten K. Shockey

Put your newfound Koji knowledge to the test with this delightful amazake recipe that you can eat as is or blend into an amazake shake.



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