soaking, sprouting and sour-doughing

From Shana (CHEF group) -

Dieteasily.com is sponsoring an evening on

Grain Fermentation

This will be the first of three evenings on the subject of fermentation and will cover:

• Preparing and taking care of a sour dough starter
• Making a no-knead wholemeal sour dough bread
• Making a no-knead sour dough bread with wheat sprouts (includes making sprouts and grinding them without a flour grinder)
• How to soak and ferment grains to increase nutrients and remove anti-nutrients
• Making a gluten free fermented pancake batter using whole brown rice

Location: 811 Mt Cargill Road, Waitati. More parking further down drive at 813.

Time: to be advised

There will be no charge, but a small charge will be made if you wish to purchase pre-made sour dough starter or kefir grains.

The second evening will cover the fermentation of vegetables, vinegar and mustard
The third evening will cover-fermented drinks – kefir, ginger beer, and beer.

In the future we may do an evening on fermented dairy products – yogurt, labnah and feta cheese if there is enough interest.

Please note that the evenings will be filmed. RSVP Carolyn or Shana