Flavors of Coffee: From Harvest to Homestead
Isolate Lactic Acid Bacteria for Artisan Flavors
Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose
Mold Spores: Power Packs of Creation & Purpose
Krausen (Kräusen): Bubbles of Brewing Success
Yeast: Process from Culture to Consumer
How Lactic Acid Bacteria Make Yogurt
Milk into Cheese: Lactic Acid Bacteria (LAB)
Lactic Acid Bacteria: Team Players of Fermentation
German Romanticism: Nature & Emotion
Pan: Wild Rustic God of Music & Flocks
Silvanus: Roman God of Wild Lands & Fields
Wild Yeast: Microbes Acting Naturally
Yeast: Microbiology of Bread & Food Making
How Yeast Transforms Sugars to Booze
GI Yeast Hunter: Bacteroides thetaiotomicron
Sublimation & the Aludel: Medieval Alchemy
Spores & Yeast: Saccharomyces cerevisiae
Chalk (CaCO3): Bounty of the Primal Seas
Brownian Motion: Physics & Phenomena