Though fermentation might not seem related to baking, it deeply intersects; in sourdough, yogurt, cheese, cultured butter, and even jams and pie fillings. In this episode of Regenerative Baking, Dressler Parsons talks to Dr. Julia Skinner (@yourrootsandbranches)--award-winning author, food historian, PhD, and founder and director of Root Kitchens (@rootkitchens). Her latest book, “Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities,” is chock-full of recipes and practical information for getting started fermenting, and where fermentation might fit in to the future of food.Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

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