Does a study of sourdough starts upend geographic diversity in fermentation theories?
In the world of bread baking and fermentation, a recently released academic study entitled "The diversity and function of sourdough starter microbiomes:" was a splash of ice cold water. It is a sacrosanct belief among bakers that geography plays a
Maposteria
Maposteria translates as "masonry" and is used in that sense in the mezcal world for two applications. One is for ovens, the other for fermentation vessels, both made from a combination of rocks and mortar. There is ample evidence of
Mezcal's cousin pulque
Mexico Cooks has a great post about pulque, yet another fermented beverage made from agave but this one isn't distilled. It's drunk fresh and has a unique flavor and texture that can't really be found outside of Mexico. It's arguably