Tepache and Wild Yeast Cultivation
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Origin
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Description
Wild yeast cultivation — capturing and concentrating the wild Saccharomyces and non-Saccharomyces yeasts from fruit skins, grains, and the environment — is the foundation of natural wine production, sourdough bread, and traditional fermented beverage production. The Noma Guide's documentation of wild yeast cultivation provides practical parameters for home fermenters seeking to work with local yeast populations.
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The Thread
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Flavour Context
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Pillars V — VII
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