Recent Projects & Blogs
Recent Experiments

MALT

Malted Rye Bread Syrup

This experiment uses diastatic malt to turn stale rye bread into a sweet fermentable syrup base.

Malted Oat Syrup

This experiment uses diastatic malt to convert rolled oats into a distinctive grain syrup.

Malted Grain Milks

This experiment uses malt to convert grain starches into sugars for plant-based milk alternatives.

Malted Stale Bread Caramel

This experiment uses malt enzymes to turn stale sourdough bread into a caramel-like syrup.

Malted Oat Amazake

This experiment combines malt and koji to make a less-sweet oat amazake with a more pronounced malty flavor.

Malt Garum (Diastatic Light Munich)

This experiment uses light Munich malt and koji to make a malty, high-temperature garum.

Oat Malt Garum

This garum combines oats, light Munich malt, and koji for a long, high-temperature enzymatic ferment.