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Tempeh is a well-known, nutritious, healthy and tasty fermented soybean cake from Indonesia. You make it from soy beans, but it also works well with other beans. -
Compared to our San Francisco starter, this Alaskan sourdough starter adds a much milder, almost sweet flavor to every bread it is used in. -
Oncom is a traditional fermented product from Java. It is made from soy grains that are left over after preparing soy milk and/or tofu. No waste tempeh! -
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Chinese yeast balls, Chinese wine yeast or Chinese / Shanghai yeast balls are called Qū or jiǔqū in Chinese. They are used to make traditional Chinese alcoholic drinks. -
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With this unique gluten free sourdough starter, you can make your own gluten free sourdough bread!
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Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley. -
Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus. -
This is a very versatile starter that can be used both for various types of rice wine and tape (tapai, lao-chao and khao-mak). The starter is also known as peh-chu (China), Ragi tapai (Indonesia, Malaysia), nuruk (Korea), Budod / budur / bubud / budbud or budbod (Philippines) or look-paeng (Thailand). -
This rye sourdough produces a slightly tart loaf, with a unique sourdough flavour. It can be used to make sourdough bread or give a bit of tang to regular wheat bread. -
San Francisco sourdough is one of the most famous sourdoughs in the world because of the awesome crust and the distinctly sour taste.
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Tofu or bean curd is a kind of young 'cheese' made from curdled soybean milk. It is popular as a meat substitute and is very nutritious. Homemade is infinitely better than store-bought.
