In SCOBY We Trust

Stories of sourdough, fermentation, and community science.

Featured Speaker

Chantle Edillor, Ph.D.

Fermented Foods Scientist
Astera Institute, Microcosm Foods

SCOBY - symbiotic cultures of bacteria and yeast are typically associated with kombucha production, but the truth is SCOBYs are everywhere in fermented foods. The interactions between microbial species dictate a lot of outcomes, from spoilage to flavor.

You Will Learn:

About genetics and fitness in yeast
Tips and tricks about working with sourdough
About the strangest things fermented by humans

Join us to explore the science behind microbial interactions in fermentation.

In SCOBY We Trust

Stories of sourdough, fermentation, and community science.

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Featured Speaker