EPISODE · Jul 10, 2023 · 36 MIN
EP.33 时间的厨房——浅谈发酵食物
from Slow Brand
发酵食物在现在的健康浪潮下俨然成为了新兴势力。熟成食品、微生物研究成为谈论美食时的常见词汇，连“世界第一餐厅”Noma都开始浸淫此道。但其实这种处理食材的办法由来已久，不论是西式的酸面包或者中餐的腌菜，都是在物资匮乏时的救星，亦是追求简朴的不二之选。本期我们将和大家试着聊一聊发酵食物，粗于菜谱精于感受，一起尝试挖掘发酵食物独有的魅力。 00:16 发酵并不“新” 08:35 馒头与酸面包——最简朴的发酵主食 09:03 西方馒头怎么做？ 12:42 养自己的酸种 16:06 如何自制“熟成箱” 21:06 发酵饮品康普茶 24:30 杨梅泡酒，用发酵而成的酒保存夏天的味道 27:31 发酵食物的现状探讨 29:49 发酵是更精细化的口味“定制” 33:37 一些有趣的遐想与发酵的治愈感 延伸阅读 Andrew Whitley-《Do Sourdough｜Slow bread for busy lives》 朱应-《二十四节气之美》 Music by Ximo-Itsy Bitsy Spider 酸面包 熟成牛肉 康普茶和康普茶酵母（Scoby） 瓶瓶罐罐的快乐 在小宇宙查看该单集文稿
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