Episode 10: To Starter or Not to Starter Culture

FermUp - The Fermented Food Podcast

English - February 18, 2013 06:00 - 30.8 MB - ★★★ - 18 ratings
Food Arts Society & Culture food fermentation Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed

Previous Episode: Episode 9: Reasons to Ferment Food and Why We FIY

Next Episode: Episode 11: Do it for the children

This week we discuss all things starter cultures; when to use them and when you might not want to. We toss around personal opinion (no whey) and research on the effects of backslopping in commercial sauerkraut production.

We finish up with a fumbling attempt at sharing an update on Branden’s “almost” koumiss attempts.

Show notes:

[Cheese By-Product Keeps Wis. County Roads Clear Of Ice
CBS Minnesota](https://minnesota.cbslocal.com/2012/12/12/cheese-bi-product-keeps-wis-county-roads-clear-of-ice/)

[Yogurt Starter Cultures
Cultures For Health](https://www.culturesforhealth.com/starter-cultures/yogurt-starter.html?a_aid=50d5f83f819c5)

[Kefir Starter Cultures
Cultures for Health](https://www.culturesforhealth.com/starter-cultures/kefir-cultures.html?a_aid=50d5f83f819c5)

[Kombucha SCOBY
Cultures for Health](https://www.culturesforhealth.com/kombucha-tea-starter-culture.html?a_aid=50d5f83f819c5)

[Tempeh and Miso Starter Cultures
Cultures for Health](https://www.culturesforhealth.com/starter-cultures/soy-cultures.html?a_aid=50d5f83f819c5)

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