Learn about the process of sourdough fermentation, the history and culture behind it, the health benefits, and how to approach it from an intuitive and relaxed way, in a way that works for you and your schedule. Whilst making the loaves, we’ll also learn how to maintain and store our starters (including drying it out to make it shelf-stable), learn about the difference between a stiff vs liquid starter, learn about and make sprouted grains, and learn about heritage grains.
A live online course over 2 sessions, with an accompanying whatsapp group.
The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.
In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.
In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run…