Failed ferments are a result of not tracking progress and not understanding what the microbes in your ferment need. This Fermentation Logbook & Guide solves both those concerns all in one PDF!
The Logbook section gives you a structured way to record every batch, name, start date, end date, and observations on flavor, texture, smell, and pH, so you can replicate what works and understand what didn’t.
The Guide section includes a full categorized layout of each fermentation category and what each category requires to succeed. You’ll find guidelines and troubleshooting for each individual fermentation category with a reference table for what to do and why.
You’ll also get tips and tricks throughout the whole guide with ‘Matt’s Notes.’ These are his personal recommendations on what you should know to help you succeed with your ferments.
This Fermentation Logbook & Guide is designed for people who enjoy experimenting and the world of fermentation.
Matthew Cress, Dietitian Nutritionist.
Reviews
There are no reviews yet.