@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Tomáš Kohút turns stale sourdough into a deeply savory bread miso. Koji provides the enzymes that break down starches and proteins, developing sweetness and umami, while controlled temperature speeds up a process that traditionally takes months. In just a few days, leftover bread becomes a versatile fermented paste ready for sauces, glazes, and dressings.

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Wednesday 16 September 2026 17:08:16 GMT