Learn how to make (and take care of) your own sourdough starter, and to use it to bake delicious breads, pancakes, and more.
When: Monday September 25, 7-9pm
Cost: $25 (includes all materials)
Fermentation/Preservation Workshop Series
A series of hands-on workshops presenting easy, nutritious, and delicious methods for preserving food through fermentation and other means. You will leave with a jar of started ferment, the know-how to finish the process on your countertop, and confidence and understanding to do the whole process yourself next time.
Monday Aug.28: Dairy — Yogurt, Labneh, and Simple Cheeses
Monday Sept.18: Vinegar
Monday Oct. 16: Kimchi, Sauerkraut, and Other Vegetable Ferments
Tuesday Nov. 7: Fermenting, Freezing, and Drying Greens
About the instructor:
Layne Garrett is a musician, instrument builder, educator, and parent based in Takoma DC. On the side he is an avid fermenter of foods. Hardly a day passes without some kind of fermentation project happening on his kitchen counter — ask his roommates.