This general thread will serve as a springboard for everyone who becomes part of the FU. Please ask anything you want to know related to fermentation and I will work it into my posts.
For example: have you ever wondered how to make your own stinky Roquefort cheese?
Do you yearn to know more about the domestication of sourdough yeast?
have you ever tried traditional Japanese nukazuke?
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Good morning world, Dustin here. What do you want to learn?
Share this post
This general thread will serve as a springboard for everyone who becomes part of the FU. Please ask anything you want to know related to fermentation and I will work it into my posts.
For example: have you ever wondered how to make your own stinky Roquefort cheese?
Do you yearn to know more about the domestication of sourdough yeast?
have you ever tried traditional Japanese nukazuke?
Anything you want to talk about just post here!
Cheers!