TODO:
- Explain the intuition behind sourdough bread making and other bread making techniques (no recipe needed, kinda.. just bakers ratios).
- Take good pictures of different breads (home style sourdough, sourdough focaccia, etc).
- Instructions for good European style butter (with pictures).
- Explain intuition behind good soup stocks.
- Explain intuition for different kinds of delicious fermentation techniques (not the kind I eat..).
- List and provide instruction (with pictures) on how to make homemade ferments used across the world (sourdough, kimchi, kefir, yogurt, tempeh, natto, koji, dosa, the million used for cheese making, etc).