Winter and Spring Fermentation Workshops

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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

Coriander-raisin sourdough bread
Coriander-raisin sourdough bread

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.

January

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.

February

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.

March

Mountain View, CA Workshop: Fermented Vegetables March 7, 2015 at 11:00 am – 1:00 pm Pacific Time

Fermentation preserves vegetables, increases their nutritional value, saves money, uses little energy (if any) and tastes delicious. Read more about fermentation here and here.

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

April

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.

19 Comment

  1. M E Cheshier says: Reply

    Fabulous post!

    1. Thank you!

      1. M E Cheshier says:

        You are welcome

  2. M E Cheshier says: Reply

    Reblogged this on Travels with Mary and commented:
    Great post! a “Keep us healthy” recipe for kombucha!

    1. Thanks so much for the reblog!

      1. M E Cheshier says:

        Absolutely! 🙂

  3. Good fermenting tumultous post – the google hangouts sound a good way of teaching online – just wanted to check, those times are US EST? Would like to pencil in a Kombucha hang out for some learning – just checking compatibility with UK GMT. Keep up the good blogging, Adam (doughies – Scotland)

    1. Thanks Adam. Oops, I forgot to add the time zone. It’s Pacific Time. Thank you for asking about that. I’ll update the post. I hope you can attend 🙂

  4. I’m going to check the timings to see if the UK GMT times work with my schedule as these sound fascinating. I think you are absolutely right: our society needs empowering rather than more products so good on you for taking up the baton!

    1. Thank you! I picked 10am Pacific rather than the afternoon so I could cover more time zones east of me. Most of my followers live in the US, Canada and the UK. I hope you can attend 🙂

  5. PS – Your coriander raising sourdough sounds wonderful!

    1. Thanks! It was delicious. I’ll definitely make it again.

  6. Gah, why aren’t you my neighbour?! These workshops all look great! I’ve been waiting for that “Art of Fermentation” book from the library for THREE MONTHS – maybe the last person who borrowed it stole it? : / Can’t wait for it to be ready!

    1. 🙂 Some of my workshops are online but they are likely during the middle of the night where you live. If you can get your hands on that book, you don’t need anything else. It’s a fermentation bible. Maybe someone did steal it! I hope you get it soon. I think you’ll love it.

      1. I just checked the library record and it says I’m number 2 in the queue. I booked it back in October, and I’m sure I was number 1 then! Hrmph. Hopefully it will come soon!

      2. Someone must have bribed a librarian 😉

  7. […] of ferments. In order to spread the word as widely as possible, she is even offering free online webinars, scheduling them at 10am Pacific Time so food-lovers and inquisitve cooks in as many time zones as […]

  8. I am definitely going to be signing in to your webinar as I would love to learn different fermenting techniques xx

    1. Wonderful! I look forward to “meeting” you in a workshop. Fermenting is so much fun. I’m obsessed 🙂

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