Fermentation Science
The flagship workshop, bringing my cultural background and knowledge of microbial cultures into one fun day of cooking and eating!
The workshop integrates theoretical knowledge on the science of fermentation with hands on preparation of fermented foods from different cultures
We start by exploring two very popular Jewish traditional foods, Challah and a chocolate yeast cake, also known as babka. These will be baked at the workshop and will be a part of our lunch and afternoon tea (Yummy!).
We then proceed to prepare sourdough bread, outlining the different steps and understanding how sourdough making is actually a very adaptable process that can be tailored to fit the modern busy lifestyle.
Lastly, we learn about vegetable fermentation and make delicious sauerkraut to take home.
At the end of the day you leave with a loaf of sourdough to bake at home, a jar of sauerkraut and whatever is left from the challah and yeast cake.
Registration includes
An action packed day full of hands on practice;
Fermentation science workshop booklet. The heart and soul of the fermentation science workshop, integrating recipes, food science and other musings on life, in a captivating and intuitive graphic design;
Full catering for the day including: Morning tea, a delicious vegetarian spread for lunch and an afternoon tea.
Group Booking
Group booking is available for a minimum of 6 participants.