David Olson

If we're baking sourdough bread, They use the action of some of those same lact gas bacteria that we just talked about. They'll take sugar and they will produce ethanol, yes, but they'll also produce carbon dioxide.

If we're baking sourdough bread, They use the action of some of those same lact gas bacteria that we just talked about. They'll take sugar and they will produce ethanol, yes, but they'll also produce carbon dioxide.

And that carbon dioxide production is what helps to make these little pockets of gas formation inside of a bread dough.

And that carbon dioxide production is what helps to make these little pockets of gas formation inside of a bread dough.

And that carbon dioxide production is what helps to make these little pockets of gas formation inside of a bread dough.

Historically? You can't keep microbes out of your food if you try. This is something we can't forget, right?

Historically? You can't keep microbes out of your food if you try. This is something we can't forget, right?

Historically? You can't keep microbes out of your food if you try. This is something we can't forget, right?

Like, just the history of humanity. You want to talk, like, plagues and infestations and disease. Like, humans have had a rough go of trying to keep microbes out of ourselves, right? Our food was no exception. So...

Like, just the history of humanity. You want to talk, like, plagues and infestations and disease. Like, humans have had a rough go of trying to keep microbes out of ourselves, right? Our food was no exception. So...

Like, just the history of humanity. You want to talk, like, plagues and infestations and disease. Like, humans have had a rough go of trying to keep microbes out of ourselves, right? Our food was no exception. So...

the sorts of kind of culinary tricks that probably primarily many women working in kitchens, grandmothers and mothers and sisters and daughters tinkering, being like, oh, this worked and it worked really well. I should keep doing that because this is lasted or it tastes good or it keeps well.

the sorts of kind of culinary tricks that probably primarily many women working in kitchens, grandmothers and mothers and sisters and daughters tinkering, being like, oh, this worked and it worked really well. I should keep doing that because this is lasted or it tastes good or it keeps well.

the sorts of kind of culinary tricks that probably primarily many women working in kitchens, grandmothers and mothers and sisters and daughters tinkering, being like, oh, this worked and it worked really well. I should keep doing that because this is lasted or it tastes good or it keeps well.

These kind of happy accidents have like accrued and accumulated over thousands of generations to be these entrenched kind of cultural bodies of knowledge that we understand as fermentation. It really is this like falling together. It really is this kind of, it is this kind of beautiful symbiosis. It's like, how does symbiosis arise in nature in any way, shape or form?

These kind of happy accidents have like accrued and accumulated over thousands of generations to be these entrenched kind of cultural bodies of knowledge that we understand as fermentation. It really is this like falling together. It really is this kind of, it is this kind of beautiful symbiosis. It's like, how does symbiosis arise in nature in any way, shape or form?

These kind of happy accidents have like accrued and accumulated over thousands of generations to be these entrenched kind of cultural bodies of knowledge that we understand as fermentation. It really is this like falling together. It really is this kind of, it is this kind of beautiful symbiosis. It's like, how does symbiosis arise in nature in any way, shape or form?

It's an accident that works so well that the two parties become bound to each other. whether those are like cleaning fish on a whale shark or, you know, ox peckers on a hippo. Like it works to the benefit of both parties. And that's exactly what has happened with humans and the microbes that we use in fermented foods.

It's an accident that works so well that the two parties become bound to each other. whether those are like cleaning fish on a whale shark or, you know, ox peckers on a hippo. Like it works to the benefit of both parties. And that's exactly what has happened with humans and the microbes that we use in fermented foods.

It's an accident that works so well that the two parties become bound to each other. whether those are like cleaning fish on a whale shark or, you know, ox peckers on a hippo. Like it works to the benefit of both parties. And that's exactly what has happened with humans and the microbes that we use in fermented foods.