Comment by frogulis
7 hours ago
It occurred to me at some point that what many "fine" foods have in common is fermentation. Tea, coffee, chocolate, cheese, alcohol, cured meats, dry aged meats, others I can't think of right now. Makes sense, as the complex biological processes are of course going to lead to the culinary complexity and variety that is necessary for connoisseurship.
Makes sense, the process is complex, the mixture of micro organisms is complex, and generates many complex molecules giving fermented foods a depth of flavor, a broadness and finesse. Especially when compared to bland, few-ingredients-taken-from-crude-oil "highly processed" foods.
I experience this with my sourdough bread, the smell of the sourdough and the bread vary and are subtle, deep and nice. The bread is dry and stale in a day though, so the bread is the family's favorite, but only when it's fresh. Although freezing it after it has been properly cooled is not half bad.
Sourdough bread too?