The idea that kombucha (or any ferment) is safe only in the hands of technical experts denies the long lineages of home and village production that spawned them and plays right into the disempowering cult of specialization. — Sandor Katz, The Art of Fermentation
Last week, when Vlad tasted my first variation on sourdough bread (coriander-raisin), he said I should start a bakery. This week, after he tasted a new batch of kombucha I had flavored with candied citrus peels, he said I should start a kombucha company. (He’s my biggest fan.)
If I could produce the stuff on a larger scale, perhaps I could launch a profitable food business. But I’m most passionate about teaching people how to do these things for themselves. (In addition to eating more of my ferments than anyone, Vlad has attended more of my workshops, webinars and presentations that anyone.)
The world doesn’t need my food business (doesn’t mean I’ll never start one). It needs cooking lessons. So, here is my winter/spring schedule of workshops.
Most of you live far from me, so in addition to in-person classes here in California, I teach free webinars via Google Hangout. You will need a Google account to join these. If you would like to register for a class, please fill out the form at the bottom of the page and I’ll reserve you a spot. Please note: All times are Pacific.
WEBINAR: Dairy Ferments January 31, 2015 at 10:00 am – 10:45 am Pacific Time
Prepare sour cream, crème fraîche and buttermilk in less time than it takes to go to the store. We’ll also cover yogurt. Read more about dairy ferments here.
WEBINAR: Kombucha February 7, 2015 at 10:00 am – 10:45 am Pacific Time
Can you make tea? Then you can brew kombucha that tastes better and costs less than store-bought. Read more about kombucha here.
Mountain View, CA Workshop: Sourdough I February 14, 2015 at 11:00 am – 12:00 pm Pacific Time
Before commercial yeast appeared on the market about 200 years ago, all bread was sourdough, a long-fermented, incredibly delicious, nutritious and more digestible bread. In this workshop, I’ll talk about the benefits of sourdough and demonstrate how to make and care for a starter.
Mountain View, CA Workshop: Sourdough II February 21, 2015 at 11:00 am – 1:00 pm Pacific Time
In this follow-up workshop, we’ll continue with bulk fermentation of the dough and baking.
Mountain View, CA Workshop: Fermented Vegetables March 7, 2015 at 11:00 am – 1:00 pm Pacific Time
WEBINAR: Sourdough Starter March 14, 2015 at 10:00 am – 10:45 am Pacific Time
Learn how to make and care for a sourdough starter.
WEBINAR: Kombucha March 28, 2015 at 10:00 am – 10:45 am Pacific Time
WEBINAR: Sauerkraut April 11, 2015 at 10:00 am – 10:45 am Pacific Time
We’ll cover my class outline, which you can read here (scroll down a bit past the registration form).
More April classes TBD
If you have any requests, please let me know. In the summer, when cucumbers and tomatoes reappear at my farmer’s market, I plan on teaching workshops on dill pickles, salsa, fermented tomatoes (so, so good), hot peppers and more.
I’m a one-woman show, but I will do my best to confirm your spot within 24 hours of receiving your registration.