Sourdough & Vegetable Fermentation – Online Course
€77,35
Unlock the secrets of fermentation with Edible Alchemy’s Online Academy courses! Dive into the world of probiotic-rich foods with expert guidance and hands-on learning. Whether you’re a beginner or a seasoned fermenter, our courses offer something for everyone. From kombucha brewing to sourdough baking, explore a variety of topics designed to elevate your culinary skills and improve your gut health. Join our vibrant community, gain access to exclusive resources, and embark on a delicious journey towards a healthier lifestyle. Enroll now and start fermenting with confidence! Our courses are LIFETIME guarantee and are always being added to with new up to date information.
Description
This is a two-course-bundle! #doublewhammy
We have put together our two most popular courses so you can get started with sourdough baking as well as vegetable fermentation!
In our Sourdough course you will learn how to work with a sourdough culture to make beautiful loaves of bread, yes bread, and with different kinds of flours and with various techniques, but also pitas, pizza dough and pancakes! Always using a natural fermentation process.
At the same time the course explains why sourdough products compared to to other types of (industrial) baking are easier to digest, make the grains’ nutrients more bioavailable, and stay so tasty so much longer.
Don’t worry about being an expert. Bread baking is one of the most wonderful skills to learn! We will start from the sourdough culture and build your bread baking skills with all the supplies you have already at home.
In our Vegetable Fermentation course you will learn various methods to take practically every vegetable imaginable and transform it into healthy, delicious flavor explosions to go along with every meal.
Use this course and information as your springboard into the world of vegetable fermentation and probiotics. We will go over how you can get the highest probiotic count in your veggies. And for those who do not enjoy careful measurements all the time – tips how to simply do it by feeling!
We will work with natural yeasts and sugars from vegetables and fruits, as well as learn some ‘backslopping’ techniques.
Keep your eyes tuned as these courses continuously grow!
