Happenings

The secret of sourdough bread baking is rising out and being shared with the world. This event is INTERACTIVE and INFORMATIVE. Through taste, touch, sight, smell and discussion we will explore the fascinating microbiological processes that turns simple ingredients (flour, water, salt) into delicious and nutritious breads.

The focus of this workshop is all about SOURDOUGH BREAD. We will eat, talk and make naturally-risen breads using a wild sourdough culture and learn how to control, feed and proliferate our cultures and use them for more.
Participants go home with:

– knew knowledge and understanding of sourdough (starter, baking and results)
– a piece of my 150+year old Icelandic sourdough starter culture
– a self-prepared dough to bake at home for everyone else
– a full belly of tasty probiotic treats and drinks

Please bring your curious taste buds and a small jar for you starter.
Spots are limited due to busy hands and elbows using the space
Bread baskets, zines, and other bacterial cultures for sale at the workshop.
contact: [email protected]

https://www.eventbrite.ca/e/sourdough-bread-workshop-tickets-47704744174

In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating and LESS food wasting!

Our focus tonight is KIMCHI, KRAUT & PICKLES – the living ones of course – using the traditional recipes AND new fusion ideas.

Get your tastebuds ready – will we TALKING, EATING, DRINKING, and MAKING delicious probiotic foods.

Everyone should come with a curious appetite and creative hands and leave with a jar of delicious, custom made fermented veggies that one can observe and enjoy during the weeks ahead. (bring a jar!).

https://www.eventbrite.ca/e/kimchi-kraut-and-pickles-workshop-tickets-46021613886

Contact: [email protected]
spots limited