Fermup - The Fermented Food Podcast

This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments. Show notes: BBC Radio 4 - Food Programme, Sourdough Great episode of the BBC Food Programme featuring Sourdough. Definitely worth listening to if you like sourdough. [Nourishing Traditions by Sally Fallon Amazon.com](https://www.amazon.com/exec/obidos/ASIN/0967089735/fermup-20) The cookbook that seems to have started the idea of using whey as a starter culture for vegetable and grain ferments. [Wild Fermentation Fermentation makes foods more nutritious, as well as delicious! Wild Fermentation](https://www.wildfermentation.com/) Sandor Katz’s website. A great resource for links and information about ferment