How does the art of fermentation unlock new flavors in your cooking, and what innovative methods have you explored?

ANSWER: Fermentation reveals new dimensions in cooking by allowing natural bacteria to transform ingredients, creating complex flavors and textures. I've experimented with homemade yogurt for sauces, lacto-fermented vegetables for tangy crunch, and kombucha to add acidity to dressings. Using wild yeasts, I've crafted sourdough bread with a unique, local terroir. These techniques not only enhance taste but also offer health benefits through probiotics, showcasing fermentation's magic in the kitchen.