Culinary Tourism Potential: Exploration of Fermented Biang Flour Dough

Fermenting biang flour dough is a culinary tradition that has long been known in various cultures, including Indonesia. This process not only enriches the taste and texture of food, but also offers significant health benefits. By modifying this traditional technique, we strive to present innovations that can attract tourist interest and open up new opportunities in the culinary industry. This book was prepared to provide a comprehensive guide for culinary practitioners, researchers and culinary enthusiasts who are interested in exploring and utilizing fermented starch dough. We discuss various aspects ranging from the history and techniques of fermentation, innovative recipes, to strategies for developing culinary tourism based on local potential. We hope that this book can be a valuable source of inspiration and reference in developing culinary tourism potential, as well as contributing to the preservation and innovation of traditional culinary delights. We express our deepest thanks to all parties who have supported the preparation of this book. Special thanks go to the culinary experts, local communities, and all contributors who shared their knowledge and experience. Without their support and cooperation, this book would not have been possible.