When we think of fermented foods and all of their benefits, kimchi and kombucha usually come to mind – but the truth is, many other durable foods have their roots in fermentation. Boss among them? Wine, cheese and bread – that's also the title of Katie Quinn's new book, by the way.
Within moments of meeting her (virtually), I knew it was going to be a great conversation – and I wasn't disappointed. A true encyclopedia on how fermentation and these foods are part of global cuisine. We were out and about with topics about the races before I even got to the questions I had planned. And she has thoughts on how a traditionally fermented food has changed over the years:
"Gluten has got such a bad rap, but often it's all the different things that are put in bread," she told me, "the added yeast, the things that make it rise faster – so that bread has an impact on the industry's Pumping reacts bread out quickly. "But traditional bread-making practices (like sourdough) are actually slow fermentation practices. "When we try to speed up fermentation, our bodies react badly," she told me, "(fermentation) digests the elements of food that make it difficult for us to digest."
Fermentation (and the science behind it) may seem intimidating – but it doesn't have to be. And for Quinn, bread is actually the best entry-level fermentation project for anyone who wants to try it out.