A Fermenters Culture
Whether it is something plant based such as kumbucha, kimchi, or sauerkraut, dairy, like yogurt or cheese, & even bread, all of these things have three things in common: fermentation, a bad smell, & were all a part of the project we conducted here in our biology class. For three weeks, each student studied the science & history behind their assigned food & conducted the fermenting process. During this project I learned to ferment my own bread culture which was eventually turned into bread & presented during our final exhibition, where everyone displayed there final product, delicious or not.
A Fermenters Reflection
During this project I believe the most fascinating thing I learned was making bread through fermentation is a boring, smelly process that I will probably avoid from now on. However, the bread that resulted from my bread making experience was amazing & probably my favorite part of the project. While the most challenging part of the project was waiting & hoping the culture would ferment & work, it was definitely worth it. I think the most memorable part of the fermenters culture project will always be the smell the came from the kimchi group that was so strong not only the clasrrom but the entire commons smelled terrible.