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Global fermentation directory — free while we build it
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03
Wild-yeast bread, batters and porridges.
4 entries
Berlin company that began in a kitchen in 2015 with starter kits for kombucha, kefir, sourdough and yoghurt.
The Paris bakery founded in 1932 whose large sourdough loaves are still made by slow leaven fermentation, now run by the third generation.
A five-hour sourdough basics course at the Neukölln bakery endorphina, with starter and recipes to take home.
The English-language version of Edible Alchemy's sourdough evening, with a piece of their 150-year-old Icelandic starter to take home.
