In the fermentation lab, much of our work centres on preserving and exploring ingredients with incredibly short seasons, and magnolia is a perfect example. Its bloom lasts only for a brief moment, so we are constantly looking for ways to capture its essence and extend its availability a little longer. In the past, we’ve preserved magnolias in brine or syrup, but this time we took a different path. We began by turning the petals into tea, carefully bruising the flowers by hand, fermenting them ov

[Experiment] The Science of Baking Bread! What happens when you change the fermentation temperature?

Fermentation