Sourdough and the power of fermentation at Horn O Plenty | Culinary Connections
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Published 2024-03-14
Fermentation is at the heart of many of the creations at Horn O Plenty – from sourdough bread to kombucha and yogurt. Fermentation has been around for thousands of years, and it’s a process used daily at the Bedford-area farm-to-table restaurant, most memorably in the form of a 14-year-old sourdough starter named Vern. Watch the full episode: video.wpsu.org/video/good-things-take-time-xjxaec/
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Culinary Connections celebrates the people and places that use food to connect with the world around them. Hosted by Tamra Fatemi-Badi - with a feature and cooking demonstration with guest chefs.