Mastering Fermentation: Recipes for Making and Cooking with Fermented Food

This book is kick starting me on the fermenting world! The greek yougurt recepie, makes the best greek yogurt I have ever had! So rich and creamy!

The absence of metric conversions makes this an incredibly irritating read. A regrettable purchase.

I find this book disappointing, I was hoping for recipes of ways to use milk kefir and how to traditionally ferment grains. There is one recipe in the book about making milk kefir and none on what to do with the finished product. There are only a handful of grain recipes and unfortunately listed in the ingredients of these recipes is store bought yeast. A traditionally fermented sourdough shouldn’t have store bought yeast added. That contradicts the idea of wild yeast and the art of fermentation. Not the book I was hoping for.

This book is very well laid out starting with the basic 'starter' recipes and moving into more complex recipes. Lots of different varieties of recipes as well.The instructions are very clear and the illustrations are beautiful.Very satisfied with my purchase!

Mastering Fermentation is a poor choice for this title. It's ok but more of a recipe book than instructional