1161 Harbor Road
Broaden your fermentation practice, or take your first step toward becoming part of the fermentation revival. With a combination of hands-on activities and demonstrations, this workshop will delve into techniques for using and maintaining a sourdough, other types of fermented batters, and kimchi, chili garlic paste, and sour pickles. A portion of the day will be devoted to a troubleshooting clinic, so participants are encouraged to bring ferments to share, as well as projects gone awry. Bring your curiosity and questions as we inspire one another with possibilities at the potluck fermentation sharing lunch.
Schedule (subject to change)
9-9:30 - Intro & Welcome
9:30-10:40 - Sourdough: Make dough for bread or pizza; make savory pancake batter; demo feeding & starting
10:40-11:00 - Everyone feed starter in a jar to take home
11:00-11:20 - Break
11:20-12:00 - Dosa Batter Demo plus discuss injera, buckwheat batter
12-1 - Troubleshooting Clinic/General Q&A
1-2 - Lunch with potluck fermentation sharing
2-4 - Vegetable Fermentation: Kimchi, Chili Garlic Paste, Sour Pickles (One or all can be hands-on projects)
4-5 - Bake in oven; Final questions
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out Sandor's website.
Co-sponsored by NOFA-VT
Preregistration required. Find more information here.