Jérémie Zimmermann🎶💗🧀🫖5946<p>🦠❤️</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p>
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#TeamFerment
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Jérémie Zimmermann🎶💗🧀🫖5946<p>New additions to the ferments family:</p><p>- In the big jar: purple kohlrabi, set in 2% salt brine with its skin (?), along with bits of a purple carrot, horseradish, garlic and pepper</p><p>- on top the radicchio sauerkraut, in the small jar: thin slices of horseradish in 2% salt brine with pepper and a couple rings of red onion. may end up a nice surprise and will prob make a great condiment!</p><p><a href="https://mamot.fr/tags/Fermentation" class="mention hashtag" rel="tag">#<span>Fermentation</span></a> <a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Fermenting <a href="https://mamot.fr/tags/Natto" class="mention hashtag" rel="tag">#<span>Natto</span></a> S02E01 - The Rise of the Homemade Incubator</p><p>Dunno yet how to call it yet: IncuNattor? Ferment-o-tron? Ferm-e-Nattor?🤖 </p><p>Built from found parts and 30Є heating mat + thermostat (for seedlings, terrariums), It will simplify the process of making natto & <a href="https://mamot.fr/tags/tempeh" class="mention hashtag" rel="tag">#<span>tempeh</span></a>!🌱 </p><p>1/ soak beans<br />2/ cook until they paste between fingers<br />3/ inocculate culture (from powder or natto), stir<br />4/ set at 38-45° for 15-24h</p><p>(pic: 1st batch experiment w/ semi-broken mungo beans.. unsure) </p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Our grandmas were the real badass bio-hackers! ✊ </p><p>They made seasons rhyme with ancestral shared practices, preserving abundant, naturally available stocks of raw ingredients, turning them into delicious, healthy, shareable, replicable, safe foods that would make people around them happy for weeks and months.. without even needing electricity!</p><p><a href="https://mamot.fr/tags/Fermentation" class="mention hashtag" rel="tag">#<span>Fermentation</span></a> gives us time to reconnects with time, with what is alive, around us, and... delicious! 😋</p><p>I really love to ferment! 😍</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p><p>4/4</p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>also, non-exhaustive and in no particular order ❤️</p><p><a href="https://mamot.fr/tags/cheese" class="mention hashtag" rel="tag">#<span>cheese</span></a> 🧀 <a href="https://mamot.fr/tags/vinyl" class="mention hashtag" rel="tag">#<span>vinyl</span></a> 🎵 <a href="https://mamot.fr/tags/wikileaks" class="mention hashtag" rel="tag">#<span>wikileaks</span></a> :wikileaks: <a href="https://mamot.fr/tags/chili" class="mention hashtag" rel="tag">#<span>chili</span></a> 🌶️ <a href="https://mamot.fr/tags/photography" class="mention hashtag" rel="tag">#<span>photography</span></a> 📷 <a href="https://mamot.fr/tags/decentralization" class="mention hashtag" rel="tag">#<span>decentralization</span></a> 🌐 <a href="https://mamot.fr/tags/analog" class="mention hashtag" rel="tag">#<span>analog</span></a> 🔊 <a href="https://mamot.fr/tags/food" class="mention hashtag" rel="tag">#<span>food</span></a> 🥦 <a href="https://mamot.fr/tags/teamferment" class="mention hashtag" rel="tag">#<span>teamferment</span></a> 🦠 <a href="https://mamot.fr/tags/sauerkraut" class="mention hashtag" rel="tag">#<span>sauerkraut</span></a> <a href="https://mamot.fr/tags/kimchi" class="mention hashtag" rel="tag">#<span>kimchi</span></a> 🥬 <a href="https://mamot.fr/tags/natto" class="mention hashtag" rel="tag">#<span>natto</span></a> <a href="https://mamot.fr/tags/tempeh" class="mention hashtag" rel="tag">#<span>tempeh</span></a> <a href="https://mamot.fr/tags/kefir" class="mention hashtag" rel="tag">#<span>kefir</span></a> <a href="https://mamot.fr/tags/kombucha" class="mention hashtag" rel="tag">#<span>kombucha</span></a> <a href="https://mamot.fr/tags/sourdough" class="mention hashtag" rel="tag">#<span>sourdough</span></a> 🫓 <a href="https://mamot.fr/tags/synth" class="mention hashtag" rel="tag">#<span>synth</span></a> 🎹 <a href="https://mamot.fr/tags/p2p" class="mention hashtag" rel="tag">#<span>p2p</span></a> 🖧 <a href="https://mamot.fr/tags/analog" class="mention hashtag" rel="tag">#<span>analog</span></a> 🎞️ <a href="https://mamot.fr/tags/superfamicom" class="mention hashtag" rel="tag">#<span>superfamicom</span></a> <a href="https://mamot.fr/tags/pcengine" class="mention hashtag" rel="tag">#<span>pcengine</span></a> 👾 <a href="https://mamot.fr/tags/emulation" class="mention hashtag" rel="tag">#<span>emulation</span></a> 🕹️ <a href="https://mamot.fr/tags/FreeAssange" class="mention hashtag" rel="tag">#<span>FreeAssange</span></a> ✊ <a href="https://mamot.fr/tags/contemplation" class="mention hashtag" rel="tag">#<span>contemplation</span></a> 🖼️ <a href="https://mamot.fr/tags/art" class="mention hashtag" rel="tag">#<span>art</span></a> 🎨 <a href="https://mamot.fr/tags/ethics" class="mention hashtag" rel="tag">#<span>ethics</span></a> 🎭 <a href="https://mamot.fr/tags/love" class="mention hashtag" rel="tag">#<span>love</span></a> 💕 <a href="https://mamot.fr/tags/pinephone" class="mention hashtag" rel="tag">#<span>pinephone</span></a> 📲 <a href="https://mamot.fr/tags/gnulinux" class="mention hashtag" rel="tag">#<span>gnulinux</span></a> <a href="https://mamot.fr/tags/devuan" class="mention hashtag" rel="tag">#<span>devuan</span></a> :debian: <a href="https://mamot.fr/tags/pinephone" class="mention hashtag" rel="tag">#<span>pinephone</span></a> 📱 <a href="https://mamot.fr/tags/teamcapy" class="mention hashtag" rel="tag">#<span>teamcapy</span></a> 🐹 <a href="https://mamot.fr/tags/yerbamate" class="mention hashtag" rel="tag">#<span>yerbamate</span></a> 🧉 <a href="https://mamot.fr/tags/tea" class="mention hashtag" rel="tag">#<span>tea</span></a> 🍵 <a href="https://mamot.fr/tags/datalove" class="mention hashtag" rel="tag">#<span>datalove</span></a> :datalove: <a href="https://mamot.fr/tags/i3" class="mention hashtag" rel="tag">#<span>i3</span></a> 🗔 <a href="https://mamot.fr/tags/cumbia" class="mention hashtag" rel="tag">#<span>cumbia</span></a> 🌴 <a href="https://mamot.fr/tags/floss" class="mention hashtag" rel="tag">#<span>floss</span></a> :linux:</p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Making nattō (particularly gooey and smelly japanese fermented soy beans!) S01E01</p><p>What a joy to eat the *best* natto I ever had, on very first try of fermenting it myself! </p><p>It is really easy:<br />* boil soy beans for 2-3h;<br />* innoculate with bacillus natto while still warm, mix well. (you can buy culture online);<br />* leave at 40° covered in jars for 12-24h.</p><p>To me it is def. 24h fermenting + a few days in closed jars in the fridge for stronger/best taste!</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/Natto" class="mention hashtag" rel="tag">#<span>Natto</span></a></p><p><a href="https://en.wikipedia.org/wiki/Natto" target="_blank" rel="nofollow noopener noreferrer" translate="no"><span class="invisible">https://</span><span class="">en.wikipedia.org/wiki/Natto</span><span class="invisible"></span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Adventures in Sourdough Bread - S02E43 - What's in numbers?</p><p>1/3 - Wheat 550<br />1/3 - Wheat 1050<br />1/3 - Wheat wholegrain</p><p>What a joy to wonder how, next time, it could even get better? The crust is superlative! The bubbles in the dough are perfectly diverse! Taste is wonderul.. but</p><p>1/ i was afraid i put too much salt (18-20g of Himalaya salt, for 800g flour)</p><p>2/ i was afraid it was over-proofed with 7h30 instead of my usual 6..</p><p>and turned.. even better than usual!</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/BreadPosting" class="mention hashtag" rel="tag">#<span>BreadPosting</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Adventures in Sourdough <a href="https://mamot.fr/tags/Bread" class="mention hashtag" rel="tag">#<span>Bread</span></a> - S02E23 - A Band of Bubbles</p><p>1/3: wheat 550<br />1/3: wheat 1050<br />1/3: wheat wholegrain</p><p>Now achieving both a "perfect" crust, brown, crunchy, with strong almost-charred taste AND an inside that is very bubbly! Best heterogeneity of bubbles achieved yet!</p><p>How satisfying! In few things in life I have this rewarding feeling of getting better all the time as in bread-making!</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/Breadposting" class="mention hashtag" rel="tag">#<span>Breadposting</span></a> <a href="https://mamot.fr/tags/PinePhoto" class="mention hashtag" rel="tag">#<span>PinePhoto</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Making Sourdough Bread S02E23<br />Adventures in Deep Crust</p><p>1/3 wheat 550 <br />1/3 wheat 1050<br />1/3 wheat wholegrain</p><p>One of the deepest, densest, most delicious tastes I achieved so far!</p><p><a href="https://mamot.fr/tags/proud" class="mention hashtag" rel="tag">#<span>proud</span></a> <a href="https://mamot.fr/tags/breadposting" class="mention hashtag" rel="tag">#<span>breadposting</span></a> <a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/crusty" class="mention hashtag" rel="tag">#<span>crusty</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Experiment in Fermentation #42 </p><p>sauerkraut (home-made) mixed with natto (not home-made).</p><p>result = WAW! </p><p>the crunchiness + the weird gooeyness... the sour + the strong... the herby + the earthy... the fiber + the protein... great snack!</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/SauerKraut" class="mention hashtag" rel="tag">#<span>SauerKraut</span></a> <a href="https://mamot.fr/tags/Natto" class="mention hashtag" rel="tag">#<span>Natto</span></a> <a href="https://mamot.fr/tags/Experimentation" class="mention hashtag" rel="tag">#<span>Experimentation</span></a> <a href="https://mamot.fr/tags/Food" class="mention hashtag" rel="tag">#<span>Food</span></a> <a href="https://mamot.fr/tags/Healthy" class="mention hashtag" rel="tag">#<span>Healthy</span></a> <a href="https://mamot.fr/tags/Yummy" class="mention hashtag" rel="tag">#<span>Yummy</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p><a href="https://mamot.fr/tags/RC3" class="mention hashtag" rel="tag">#<span>RC3</span></a> OK... this feels a LITTLE BIT like Congress.... <3</p><p>only the food is much better!! ;))</p><p><3</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Sauerkraut - S01E01</p><p>First success ever with Sauerkraut (this time curiosity didn't kill the lact!), first batch with new dedicated hardware <3</p><p>Epic SUCCESS!! \o/</p><p>Maybe a bit too salty (was just 2%, between the 1.5%-2.5% bracked usually considered the safest, will lower in next attempt), and maybe a little bit too much of these spices (black, red pepper + cumin), but overall AMAZING! So crunchy and rich in taste! And that *juice* hmmmm!!</p><p><a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/Sauerkraut" class="mention hashtag" rel="tag">#<span>Sauerkraut</span></a> <a href="https://mamot.fr/tags/Fermentation" class="mention hashtag" rel="tag">#<span>Fermentation</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Making Sourdough Bread - S02E13 - Crust-alicious Obsession</p><p>500g wheat 550 + 200g wheat wholegrain + 100g rhye 1150</p><p><a href="https://mamot.fr/tags/BreadPosting" class="mention hashtag" rel="tag">#<span>BreadPosting</span></a> <a href="https://mamot.fr/tags/BreadPorn" class="mention hashtag" rel="tag">#<span>BreadPorn</span></a> <a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>Making Sourdough Bread S02E13</p><p>"The Charring Crust"</p><p>450g wheat 550 / 280g wheat 1050 / 80g spelt</p><p>Happy with the result!</p><p><a href="https://mamot.fr/tags/breadposting" class="mention hashtag" rel="tag">#<span>breadposting</span></a> <a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a></p>
Jérémie Zimmermann🎶💗🧀🫖5946<p>About-15th loaf made. Visually close to "perfection"! <3 (and taste matches!!)</p><p>Really comfortable with the flour mix (350g wheat 1050 / 350g wheat 550 / 100g spelt/épeautre/dinkel).</p><p>Much more at ease with the kneading, the forming, and understanding when is perfectly risen.</p><p>Not afraid of letting it get very dark (even charred at some corners) for a (close to) perfect crust!! \o/</p><p><a href="https://mamot.fr/tags/Sourdough" class="mention hashtag" rel="tag">#<span>Sourdough</span></a> <a href="https://mamot.fr/tags/TeamFerment" class="mention hashtag" rel="tag">#<span>TeamFerment</span></a> <a href="https://mamot.fr/tags/Bread" class="mention hashtag" rel="tag">#<span>Bread</span></a></p>
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