Techniques
Why Sourdough, Kefir, and Tempeh Taste So Different: The Microbes Behind the Flavor
The distinct flavors and textures of fermented foods like sourdough, kefir, and tempeh are determined by the specific microbial communities involved in their fermentation and the compounds they produce. Understanding these microbes and their metabolic outputs is key to appreciating why these foods taste so different.
Aisha Abasi·November 13, 2026
