Fermentation Cast

Tessa van der Geer and Ivana Mik
  • ٤٫٢ (٥)
  • الطعام
  • يتم التحديث كل أسبوعين

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. قبل ٥ أيام

    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

    ٣٦ من الدقائق

  2. ١ فبراير

    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!

    ٤٠ من الدقائق

  3. ١٨ يناير

    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?

    ١٩ من الدقائق

  4. ٣ يناير

    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!

    ٢٤ من الدقائق

  5. ٢٠‏/١٢‏/٢٠٢٥

    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!

    ٣١ من الدقائق

  6. ٠٥‏/١٢‏/٢٠٢٥

    S2E1 beetroot special

    [Level: Beginner] Welcome to the first episode of season 2 of the Fermentation Cast! This season, we build on our knowledge obtained in the first season. We step away from the fermentation tree and invite guests from all over the world to talk about how théy ferment. They give us tips and tricks that you can apply directly into practise. This episode is a special one and evolves entirely around beetroots. Ivana became an ambassador of this sturdy vegetable together with a group of other food professionals. We call ourselves the "Bietenclub", the Beetroot Club. We put this vegetable in the spotlight at the start of winter and hopefully in time for you to put some fermented beetroots on your Christmas table. Time to see if you remember about all the different types fermentations! Like our show? Buy us a coffee!

    ٣٠ من الدقائق

  7. ١٦‏/٠٥‏/٢٠٢٥

    S1E17 David Zilber

    [Level: Beginner] If you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour interview with the writer of this book and thé O.G. master of fermentation David Zilber. In his funky fermentation lab where he works on innovative applications of microbes for Novonesis, they speak about their brief shared history at Noma, his life as a food scientist now and they reflect on the first season of the fermentation cast combining his personal anecdotes with our fermentation tree. Stay tuned till the end to discover how you too can became a true fermentation fairy. Like the show? Buy me a coffee!

    ٥٨ من الدقائق

  8. ٠٢‏/٠٥‏/٢٠٢٥

    S1E16 vanilla

    [Level: Intermediate] Did you actually know vanilla is fermented? And not by a very common microbe! It is Bacillus that gives that oomph, making vanilla one of the most popular flavours in the world. In this episode we dive deeper into how vanilla is produced and what role Bacillus plays in that production. We introduce the last category of the fermentation tree and hope to spark your enthusiasm for this funky friend. Like our show? Buy us a coffee!

    ٢٥ من الدقائق
مشاهدة الكل (٢٣)

التقييمات والمراجعات

٤٫٢
من ٥
‫٥ من التقييمات‬

حول

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.

المعلومات

  • صناع العمل
    Tessa van der Geer and Ivana Mik
  • سنوات النشاط
    ٢٠٢٤ - ٢٠٢٦
  • الحلقات
    ٢٣
  • التقييم
    ملائم
  • حقوق النشر
    © Tessa van der Geer and Ivana Mik
  • موقع البرنامج على الويب
    Fermentation Cast

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