Fun with Fermentation

Photo by Silvana Soriano
Photo by Silvana Soriano
Photo by David Rosendorf
RUSTIC LOAVES: Stefan Uch's hearty cranberry sourdough has a satisfying chewiness and complex flavors. At markets, he hands out samples, toasting slices slathered
Photo by David Rosendorf
"I want you to have the best ingredients."
Photo by Silvana Soriano
Photo by Silvana Soriano
PICKLING BEETS: Dill, pepper, garlic and spices go into the beets. After a month, they end up in a salad with yogurt and garden greens.
Photo by David Rosendorf
Photo by Silvana Soriano
Photo by Robert Parente
CURING: At Miami Smokers, salami, coppa and other meats are aging.
Photo by Tom Wilfong
HONEY FERMENT: Blueberries and lemon a-bubbling