Zymo-what? The Science Behind Fermentation

Alright, friends, let’s talk zymology—or is it zymurgy? Both are correct and either way, it sounds like a word my Mother would have whipped out to win a Scrabble game. But believe it or not, zymology is the actual science behind fermentation, and it’s the reason your sourdough rises, your kombucha fizzes, and your pickles get that perfect tang. Who knew something so delicious could have such a complicated name?

At its core, zymology is all about microorganisms—yeasts, bacteria, and other tiny fermentation superheroes—that break down sugars and turn them into something new (and tasty). It’s the magic that transforms dough into bread, cabbage into sauerkraut, and grape juice into wine. Humans have been using fermentation for thousands of years, long before we knew we were basically running tiny chemistry labs in our kitchens. And let’s be honest, if someone had told me in high school that science class would lead to homemade probiotic-rich sourdough and bubbly kombucha, I might’ve paid a little more attention!

So, the next time you’re feeding your sourdough starter or sipping on a fizzy homemade shrub, just remember—you’re not just making food, you’re practicing zymology! Sounds fancy, right? Maybe we should start calling ourselves Kitchen Scientists—because let’s face it, anyone who’s worked with wild yeast knows it’s practically an experiment every time.

Cheers from the fermenting kitchen,
Felecia