
Cultures, fermentation, preservation, microbiology, waste prevention, brewing, cooking, baking, mushrooms, koji. Occasional videos in posts. Events on Zoom. Substacks: CulturesGroup and En Español: https://domingueando.substack.com/subscribe
| Platform | Pricing | Freemium | Publishes | Daily | |
|---|---|---|---|---|---|
| Issues | 275 | Subscribers | Read | culturesgroup.substack.com |
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Jonathan Stevens, Hungry Ghost Bread Bakers
Naturally Leavened Sourdough Challah. Jennifer Lapidus, adapted from Adrian Hale. Jennifer uses Appalachian White wheat to build her leaven. Video (20:13)“For the dough, I used our high-extraction all-purpose flour, a blend of Appalachian W...
#### Mezcal and the Web of Regeneration
One Mole Sauce to Rule Them All. Video (9:50). Transcript. RecipeThis mole sauce uses koji as the foundation. The koji breaks down ingredients, while creating layers of umami. Roasted chilies and dried fruits provide depth, adding heat, sal...
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The writers behind this newsletter.
Barking Insane Virgo Dog 狗年, Semiotician, Zymologist, Baker, Videographer. Blunt, Honest, Loyal, Specific. Music, films, art, and culture(s) needed to survive.
digital art (www.liaworks.com) + food blog (www.vegetaria.at), based in Vienna, Austria.
hardworking family restaurant in barcelona
International artist, post-Anthropocene architect, maker, woodworker, designer, instructor, author, sometimes curator, occasional botanical artist, always professional-gleaner & levnadskonstnär.
Owner/operator of Evelyn’s Crackers. AN Ontario micro-bakery specializing in local whole grains of all varieties.
\ud83e\udeb7 Ayurvedician, Fermentista, Holistic Health Consultant & Coach \ud83e\udeb7
Fermentation Revivalist
A collection of small producers, educators, academics and fermentation enthusiasts. A FIZZ of fermenters sharing their tales, and most importantly their recipes!
Tea lover, practitioner of Traditional Japanese Medicine. Japanese, Korean, Sichuan food.
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