Fermentation Cast

Tessa van der Geer and Ivana Mik
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This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.

  1. 6 DAGE SIDEN

    S2E9 when sourdough and koji meet

    [Level: medium] What happens when the world’s most sexy ferments make a baby? In the episode we explain how to make a sourdough starter that has koji added to it. The enzymatic power of koji creates a bread with a texture, taste and softness that you would not expect from a sourdough. And for those still nervous about making koji, you can use store bought koji too. ;-)  This episode is (for now) the last episode of the koji mini collection made together with Maxene Graze from the Koji Collection Substack.  Like the podcast? Buy me a coffee!buymeacoffee.com/Fermentationcast

    26 min.

  2. 14. MAR.

    S2E8 magical amazakes and how to make them

    [Level: medium] A lot of the more famous koji ferments require a lot of time: soy sauce, miso, sake. It goes from weeks to even months. In this episode we discuss an application that can be finished within a day, even within only 2 hours if you use our extra special trick. We are talking about: amazake! We dive into how to make this sweet and delicious drink and tell you how to make unorthodox amazake from chestnuts and even potatoes. This episode is another co-production with Maxene Graze from the Koji Collection Substack. Like the podcast? Support us and buy me us a coffee!

    24 min.

  3. 4. MAR.

    S2E7 different koji strains and how to use them

    [Level: medium] In the West, we often speak about koji as if it is one single thing, and as if it is just what you add to a miso to start the fermentation. In reality, koji has a much wider meaning. During this episode we discuss what is encompassed when we talk about koji. Koji also comes in many different forms, potencies and flavours. We will take you through the different types of koji spores that you can procure and will help you a hand with choosing the perfect spore for your next funky fermentation. This episode is another co-production with Maxene Graze from the Koji Collection Substack. Like the podcast? Support us and buy me us a coffee!

    25 min.

  4. 15. FEB.

    S2E6 recognising good and bad koji

    [Level: medium] The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s a lot more to this fluffy friend than a simple growth of 2 days! We discuss growth phases, how to recognise where you are in the process, koji-styles and how to judge the quality of your koji. The episodes end with a beautiful sonification of the growth process. The Koji-episodes are recorded with our guest co-host Maxene Graze; author of the Koji Collection substack. She translates articles about koji from Japanese to English, to help broaden everyone’s knowledge about this fungus. To read the article on which this episode was based and see illustrations of the different types of koji, go to https://thekojicollection.substack.com/p/visuals-of-koji. We'd also like to invite our listeners to share pictures of koji they made: good and bad. Once we have a proper collection, we will make a post containing all these pictures to help you recognise all different forms, succeses and failures. Like the podcast? Buy me a coffee!buymeacoffee.com/Fermentationcast

    36 min.

  5. 1. FEB.

    S2E5 how different rennets affect cheese fermentations

    [Level: Expert] Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor specialised in the science of milk. He sees milk as a liquid that wants to be a solid. Like a box of Lego, that depending on how the pieces are put together results in a different product. Rennet is the basic denominator in how the milk changes texture and taste in the early stages of fermentation. Learn how different rennets affect the quality of the final cheese and become a better cheese maker yourself. Like the show? Buy me a coffee!

    40 min.

  6. 18. JAN.

    S2E4 taming wild yeasts

    [Level: Advanced] Our next interviewee has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana Neža Čadež works on using this collection for all kinds of new fermented foods. In Bolzano she presented the results of a project aimed at making gluten free beer from buckwheat, a grain that when used with a regular beer yeast doesn’t make for a very tasty beer. In the Slovenian mountains, the team isolated rare yeast strains from spontaneously fermented ciders and selected one that performed best on buckwheat. Then, they improved it so it better utilizes maltose, the sugar mainly found in wort. Hear what Neža has to say about how they managed to do so. Spoiler: don’t carelessly play with this at home, and always keep an eye out for proper pH values. Like our show? Buy us a coffee?

    19 min.

  7. 3. JAN.

    S2E3 co-fermenting fungi for better tempeh

    [Level: Advanced] This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge foodie, explains us how he combines starters for tempeh and soy sauce to create a new style of tempeh with more umami and more flavour. And the most fun part? You can quite easily try this at home! Learn how to time the addition of each fungus, how the prepare the soy beans and in which conditions you should ferment this fluffy creation. Like our show? Buy us a coffee!

    24 min.

  8. 20.12.2025

    S2E2 the future of fermented foods

    [Level: Advanced] This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took place with fermentation SUPER specialists. The first conversation is with Emanuele Zannini. He is both a professor in food science at University La Sapienza in Rome and a research professor at UCC University College in Cork, Ireland. Emanuele Zannini talks about how we can use A.I. to create the foods of tomorrow using traditional fermentation, how fermentation allows him to interact with the intelligence of microbes and reveals his favourite sidestream (cause who doesn't have one?). Like our show? Buy us a coffee!

    31 min.
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Om

This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.

Oplysninger

  • Skaber
    Tessa van der Geer and Ivana Mik
  • Aktive år
    2024 - 2026
  • Episoder
    26
  • Vurdering
    Ikke anstødeligt
  • Copyright
    © Tessa van der Geer and Ivana Mik
  • Websted for serie
    Fermentation Cast

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