Once day, while experimenting in the kitchen, we accidentally invented, what we now call, “bread-so”. Basically, it’s a bread-based miso that has a one month fermentation time. At the end of the process, the proteins from the bread work with the miso to create an amazingly sweet umami sensation. You can use bread-so in any place that you would use seed-so or regular miso paste, but watch out for the sugar content of this creation when you’re using it in recipes. Try it on vanilla ice cream or as part of the salt for your next bread baking adventure.

Ingredients:Bread (Water, flour, yeast, sourdough, salt) koji, salt, water, miso