Kaitlynn Fenley

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

Fermented Pickles

Fermented Brussels Sprouts with Garlic and Toasted Pepper

With the honey garlic oxymel filling the glass Weck jar, a hand places the lid on top.

Vinegar & Tonics

Fermented Garlic Honey Oxymel Recipe (Safe from Botulism!)

Hands cholding two sourdough s'mores brownies shocasing the toppings and the texture of the brownie.

Sourdough Discard

Brown Butter Sourdough S’mores Brownies (from box mix)

Hands pouring strained ginger bug drink into a pressure safe bottle for second fermentation.

Beverage Fermentation

Ginger Bug Soda Master Recipe (Make Any Flavor Soda)

Beverage Fermentation

How to Establish, Maintain and Use a Ginger Bug Wild Culture

An overhead close-up of a batch of freshly baked sourdough roasted pumpkin bagels resting on parchment paper. The left side features four sweet cinnamon crumble bagels with a dark brown topping, and the right side features four savory bagels topped with vibrant green pumpkin seeds and parmesan.

Sourdough Roasted Pumpkin Bagels (Sweet and Savory Options)

Golden brown baked sourdough chocolate graham crackers laid out in the sunlight.

Sourdough Honey Chocolate Graham Crackers

Peppers & Sauces

Fermented Pineapple Habanero Hot Sauce

A close up of a sourdough pineapple muffin on an orange cloth.

Sourdough Discard Muffins

Sourdough Pineapple Muffins with Active Starter or Discard

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