Yemoos Blog

Most people have heard of prebiotics and probiotics and the subsequent benefits of both. But there’s another category called “paraprobiotics” that is newly studied. Incredibly it may be just as important as prebiotics and probiotics.

Lately we’ve been experimenting with einkorn sourdough and I am loving the results. This beautiful ancient wheat was cultivated 10,000 years ago. It’s the unaltered original wheat.

In the battle between kefir and kombucha and which is healthier, it sometimes comes down to the difference between Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB).

If you haven't had the pleasure of keeping a sourdough starter and making a no-knead bread with it, you don't know what you're missing! You can make artisan bread very easily.

All cultures have an amazing ability to adapt to their environment. Milk kefir naturally does very well in the colder months, but the other cultures can adapt quite well as well. Surprisingly, the cold is not the biggest obstacle to good fermentation, but rather its the fluctuation of temperatures.