An experiential workshop focussing on the skills needed to do-it-yourself, including explanation and discussion of the nutritional benefits of the fermentation process.

Bread has been made with wild yeasts, freely available to all for thousands of years.
Learn the basic skills to bake beautiful bread at home or for community.  In this workshop everyone will have the opportunity to bake a 100% rye loaf, a country-style wheat or spelt loaf and to take home some starter culture to start baking your own.
Likewise, preserving vegetables by lactic fermentation is an age-old process which is very easy to do at home and has great health benefits.  Participants will be able to make their own Sauerkraut or Kimchi or a self-created variant.

Dan Burston and Sarah Lane have been baking and making Sauerkraut and other wild ferments at Embercombe for two years.  They are experienced and passionate about the processes of fermentation that create such nutritionally beneficial, delicious artisan foods.

Dates:  Saturday 18th May and Saturday 26th October