Fizzing about fermentation: Why cultured comestibles are so hot right now
Fermentation is having a moment, and it’s not all scobys and sauerkraut. Claire Adamson on the joys of embarking on a journey of discovery with her microbial mates. Connal Finlay is not content with waiting until the weekend to share his enthusiasm with me. Excitedly, he tells me about how cheese, pizza and coffee are … Read more