I have only read the book, not seen this little video before, but I usually publish the ‘fermentation music’ on my Specials Menu at the market because I am convinced that water responds to the environment, just like everything responds/is responsive to everything else all the time.
Plus it’s fun. This week, for example, it was Mozart, Baroque, and this morning series of podcasts featuring discussions about Buddhism in North America.
HOW that effects fermentation, I don’t know. Putting it up on the Menu page is merely playful. That said, however, I don’t play ugly music (in general but also) when fermenting since I don’t want that energy going into bread which I serve my customers.