Grain-Specific Fermentation
Different grains ferment differently.
Wheat responds one way. Buckwheat another.
Quinoa develops differently from ragi or bajra.
In the studio, fermentation is approached with attention to the character of each grain
rather than forcing all doughs into the same formula.
This becomes especially important in gluten-free sourdoughs, where each grain is sprouted, ground, and fermented
with its own grain-specific starter.
Starter as Living Culture
Starters are maintained as living cultures, each developing its own strength, rhythm, and depth over time.
A quinoa starter is used for quinoa breads. A buckwheat starter is built for buckwheat loaves.
This allows the fermentation to remain close to the grain itself, preserving its native expression while deepening flavour through repeated feeding.
Sprouting, Resting, Fermenting
Some doughs begin long before mixing.
Whole grains may take two to three days to sprout before they are ground and fermented. Doughs then rest further, often overnight or longer, before baking.
In some cases, the journey from grain to loaf may take three to five days.
Time is not added after the fact. It is built into the process from the beginning.
Vegetable-led Doughs
Certain doughs in the studio replace water entirely with pulped vegetables.
Beetroot, carrot, and other produce are folded directly into flour and starter, allowing moisture, colour, and flavour to become part of the fermentation itself.
This changes not only the taste of the bread, but the behaviour of the dough.
Fermentation Beyond the Loaf
The studio also explores how fermented dough behaves when extended beyond bread.
The same principles of time, rest, and live culture can move into pasta, crispbreads, enriched doughs, and other grain-based forms.
The interest lies not only in variety, but in understanding how fermentation changes structure, texture, and flavour across formats.
The Rhythm of the Studio
Most of the work here is slow.
Sprouting. Feeding. Resting. Folding. Waiting. Observing.
The finished bake is only the visible end of a much longer process.
What emerges from the oven carries the marks of that rhythm.