I made a couple loaves of Valais rye bread from @theryebaker book and gifted one to my landlord who, like the recipe, is also from Switzerland. After calling me up to thank me for the bread (and describing the Valais region in amazing detail) he sent me this photo, which totally made my day! Sharing with people who appreciate good bread (or who have never experienced it) is one of the best parts of baking, I think most sourdough bakers would agree!
On Thursday July 12th from 6:30pm - 7:30 pm, come and taste the variety of all the wonderful ferments that The Light Cellar offers by learning from their master fermenteur @denismanzer himself! In this F R E E workshop, Denis will dive deep into the process of fermenting that gives us tremendously healthy and flavourful benefits.
This workshop is a part of the Light Cellar ‘Meet the Maker’ Summer Series:
A series of free educational events each Thursday night in Inglewood at The Light Cellar Bite location from July into August. Each workshop features special guest ‘Makers’ for you to learn from. Enjoy samples of their finely crafted products too! Join us for an evening of conversation, samples & questions hosted by The Light Cellar owner & creative visionary Malcolm Saunders @themalchemist .
Each live event will also be broadcast on Facebook, so if you can’t make it in person you can watch and interact with your comments and questions through the Light Cellar Facebook page.
These workshops are free – No registration necessary. See you then !
Xico - an amazing little coffee region in Veracruz, Mexico where I had the chance to work at @ronzonsam 's urban beneficio with Victor and Ricardo.
Samuel has great vision for experimenting and controlling coffee fermentation and I cant wait to try some of the Nano & Microlots asap.
Since the last few days had been very humid I had to decrease the amount of water added to the dough. The Sourdough was rising in the fridge for 14hours. Baked in round clay dish from @emilehenryfrance. Very Happy with the outcome. YAY ! #breadtalk#realbread#homebaker
These guys have been waiting for their time to shine. Now the spicy oregano growing on my fire escape is gonna introduce them to some fun, outdoor bacteria and they’re gonna get it on! #scapesex#fermentation
L'équipe bénévole du cours en design de permaculture prêt à nous faire découvrir une cuisine consciente, des saveurs locales et des produits artisanales du Québec pour une expérience culinaire des plus sensorielle. "Earthing" Reconnecter avec la Terre au travers de la nourriture.
Frisches Emmer Brot mit langer, kalter Gare. Vom Vorteig herstellen bis zum finalen Backen vergingen 4 Tage. Und jede Minute hat sich geschmacklich gelohnt
Nur wenig Hefe, mein selbstgezogenes, wildes Hefewasser und etwas von meinem Sauerteig Martha haben den Brot Geschmack und Struktur gegeben.
Das werde ich definitiv wieder machen
Fresh Emmer bread with a long, cold let go . From pre-dough to final baking, four days passed. And every minute tasted well
Only a little yeast, my homegrown, wild yeast water and some of my sourdough Martha have given the bread flavor and structure.
I will definitely do that again
My starter to be in its 12th day
من اليوم السابع وانا اضع الماء والطحين كل ١٢ ساعة.
كما ترون الفقاقيع bubbles زادت وصارت انشط من حيث التفاعل. صار الحجم يتزايد والرائحة تغيرت تماما.
بعد يومين تكون قد جهزت وسأخبركم بالخطوات اللاحقة من بعدها.
قرّب موعد الخبز بعد باقي يومين وبتصير خميرتي المنزلية الطبيعية جاهزة
كمان هيدا الشي بده صبر ومثابرة ومتابعة ... كتير اوقات بحس بالكسل بس برجع بقوي حالي وشد همتي شي اتذكر السبب الي خلاني فوت بالمشروع الجديد: ان احاول تقديم نوع صحي من الخبز لابنتي في امهات بلّشوا وانا كتير فخورة فيهن.
مين بدو يبلش كمان؟
I wanted to make a cute little smoothie bowl this morning for Jon to photograph... but when it’s this hot out, my smoothie bowls just melt, I make a huge mess, and I get upset haha! So smoothie in a cup it is It’s my favorite: pineapple + spirulina + spinach + banana + avo + a dash of our Cultured Guru Sauerkraut brine!
Now we’re going find the motivation to answer all the weekend emails #culturedguru
From seed to sauerkraut! It's all happening. Living the dream of planting organic cabbage on the family farm for the first time today!
Double ferment comin' atcha. I love this stuff. I keep returning to the grape, but last week I made a batch with chai instead of green tea, and did the second ferment with a lot of ginger and some lemon juice. It was awesome! So much fun to experiment. My aunt loves it so much better than store bought so she's going to get some supplies and get me to start brewing for her too #kombucha#fermentation#rottenfood#scoby#goodbacteria#guthealth#guthealing
Esse lindo pão Tigre, de origem Holandesa, possui essa casca tigrada feita a base de farinha de arroz criando crocância e beleza!!! A @decacau, fez a massa de chocolate com mascavo dando esse lindo contraste!!!
Are you interested in an in-depth, practical experience learning the science behind how we taste and smell fermented food and drink? Would you like to learn how use your senses to identify faults, better control your process, and develop new products? If so, come check out FERM 421 this fall at EMU! Find more information at the link below, and message us with any questions that you have. (The prerequisite course may be waived with evidence of relevant practical fermentation experience.) #brewing#brewingscience#EMUFermSci#fermentation#fermentationscience#sensoryscience http://tiny.cc/ferm421