Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
East Coast brewers have been making unfiltered, unpasteurized, hazy IPAs for about a decade. Now, the hazy beer craze has gone national.
The rolled oats in this bread give it a perfect, chewy texture, while the honey makes it taste slightly sweet.
Many bakers treat their sourdough starters like a family heirloom. Now researchers want to analyze your starters to unlock their flavor secrets.
On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.
Keith Romaine wants to turn his neighbors into bread bakers. He has plans to build a community wood-fired oven in his backyard.
Let's flesh out the details of making home brew. Lesson number one: proper sanitation is vital to a tasty batch of beer!
People have been making their own beer for over ten thousand years. Now, with attention to sustainable practices, homebrewers are going green.
Kefir is a tart, tangy fermented food that starts from milk and is used much the same way as yogurt. Learn how to make your own kefir at home.
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.