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, tempeh, natto, koji, dosa, the million used for cheese making, etc).