Intro to Fungal Ferments

Excerpt from the handout:

It's thought that humans have been collaborating with yeasts since before the advent of agriculture. Yeasts eat sugars and excrete alcohols and CO2. CO2 is what makes breads rise, as well as promoting more rapid alcohol absorption in the stomach. In the presence of oxygen (aerobic) such as breads, yeasts work more rapidly and do not produce alcohol. Breads and alcohol are intertwined. In several traditions, the yeasts from alcohols were used to start breads.

The information provided in these documents is for educational purposes only and does not replace professional medical advice. Readers should consult their healthcare provider before using any mushrooms or plants. Foraging and herbal use carry risks, including misidentification or adverse reactions. By using this information, readers assume full responsibility for any risks involved, and the authors are not liable for any harm or damages resulting from its use.