Find a solution to your low immunity and better your gut health through learning the ancient process of creating fermented foods. This workshop focuses specifically on sourdough bread, giving participants recipes and comprehensive notes, before they take a sourdough bread home to bake the next day, along with a sourdough starter for next time.
The workshop includes the process of making kefir cream cheese and cultured butter – two things to enjoy with your sourdough. And from the spare milk kefir left over from making the cheese, participants also learn how to make Kefir Bread.
With top quality stone ground flour sponsored by Eureka Mills and no kneading, special skills or fancy equipment needed, My Cultured Kitchen shows participants how to easily incorporate gut-healing foods into their diets and take ownership of their wellness.
Please bring a small plate of snacks with to the workshop. Tea, coffee and fermented drinks will be available throughout the day.
Venue: Smart Health and My Cultured Kitchen, Stanford
Time: 8.30am to 5pm