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You are here: Home / Classes / Back-to-Basics Bundle | January – May 2021
Sale!
Back to Basics Sourdough Bread Cover
Mozz, Ricotta, Yogurt & Butter Master Class
Back-to-Basics Fermented & Wild Veg Virtual Master Class Cover
Nose-to-Tail Virtual Class Cover

Back-to-Basics Bundle | January – May 2021

$1,200 $999

Kick off 2021 by taking a deep dive with us into reconnecting with our food, and understanding what you should actually be putting into your body. We have created a 4-part Back-to-Basics series spanning this January-May that will have you cooking and eating nutrient-dense, real food from nose-to-tail dishes to sourdough bread and fresh mozzarella cheese! We have it all – literally a single click away – just for you. One click – that’s all it takes for your entire lifestyle and outlook on food to do a complete 360.

Back to Basics Sourdough Bread Cover

Back-to-Basics | Sourdough Bread Baking Virtual Master Class

Break out of the COVID rut and join Dr. Bill for a start-to-finish approach to baking hand-built, real, traditional, long-fermented sourdough bread. Each week, he will walk you step-by-step through the whole process LIVE via Zoom, help you troubleshoot everything from maintaining a mother to perfectly shaping a boule, so you can take charge of your health in 2021 and enjoy real, nutrient-dense bread.

Back to Basics Cheesemaking Course

Back-to-Basics | Mozz, Ricotta, Yogurt & Butter Making Virtual Virtual Cooking Class

This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and stretched curd cheese in your home! For thousands of years, humans have been transforming milk through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These traditional processes increased nutrient density and bioavailability, created digestibility and safety, and unleashed an incredible array of flavors and textures!

Nose-to-Tail Virtual Class Cover

Back-to-Basics | Get Started with Nose-to-Tail Cooking Virtual Cooking Class

From bone broth to chicken wings to pâté this course will elevate the food you feed your family and connect with your diet on a whole new level! If you have wanted to learn how to cook and eat nose-to-tail, then this class is for you! This methodology not only makes sense nutritionally, but also ethically, environmentally, and financially too! In this introductory course, I will share with you how to source high quality animal foods, the basics of home butchery, strategies for using the entire animal, and an introduction on how to make the most of offal!

Back-to-Basics Fermented & Wild Veg Virtual Master Class Cover

Back-to-Basics | Fermented and Wild Vegetable Fermentation Virtual Master Class

Join me on a journey through the world of fermented and wild vegetables!  Not only does lacto-fermentation have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food.  Pair that with an introduction to the incredibly nutrient-dense wild plants that exist in the backyard, parks, and vacant lots all around you and you have the perfect recipe for the safest most connected, seasonal, organic, local, delicious, and nourishing approach to vegetables in your diet!

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    SKU: B2BBUNDLE2021 Categories: Classes, Virtual Tags: bundle, virtual, virtual-fermented-dairy, virtual-fermented-veg, virtual-nose-to-tail, virtual-sourdough
    • Description
    • Reviews (0)

    Description

    Kick off 2021 by taking a deep dive with us into reconnecting with our food, and understanding what you should actually be putting into your body. We have created a 4-part Back-to-Basics series spanning this January-May that will have you cooking and eating nutrient-dense, real food from nose-to-tail dishes to sourdough bread and fresh mozzarella cheese! We have it all – literally a single click away – just for you. One click – that’s all it takes for your entire lifestyle and outlook on food to do a complete 360.

    In this ever-changing world, it seems that nothing is constant anymore, or even guaranteed for that matter. But this – your health, the food that you put into your body and own connection with – is something you have complete control over.

    You, and only you, have the ability to make your tomorrow better, and it starts here.

    It’s time to Eat Like a Human again.  Are you with us?

    4 Months of Learning how to Eat Like a Human!

    January 2021 | Slow-fermented Sourdough Bread

    This introductory course will cover the entire process to make successful sourdough loaves in your home oven from:

    • Sourcing high-quality ingredients and essential bread-making tools for your kitchen,

    • Harnessing hyper-local bacteria and yeast to start your own mother culture,

    • Maintaining sourdough culture and using leftover mother,

    • Mixing, autolysing, folding, and scaling,

    • Pre-shaping and shaping dough,

    • Scoring and baking your hand built sourdough loaves in your home oven, and

    • Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.

    February 2021 | Introduction to Nose-to-Tail Cooking

    From bone broth to chicken wings to pâté this course will elevate the food you feed your family and connect with your diet on a whole new level! We will tackle the following:

    • Sourcing high quality animal products and essential butchery tools for your kitchen,

    • Working with farmers and butchers to acquire high quality animal products,

    • Learning about knives and basic knife skills,

    • Understanding whole animal butchery techniques using a chicken (this animal was selected for this course because it is readily accessible plus it’s size makes it easy to handle in a home kitchen),

    • Sourcing, cleaning and storing offal (organs and other animal “by-products”),

    • Learning step-by-step instructions on how to transform liver, kidney, spleen, fat, marrow and even skin into delicious foods your entire family will enjoy.

    March 2021 | Mozzarella, Ricotta, Yogurt & Butter Making

    This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and stretched curd cheese in your home! We will cover all the following steps:

    • Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,

    • Obtaining essential tools and supplies for fermenting dairy in your kitchen,

    • Handling both raw and pasteurized dairy safely,

    • Initiating and controlling the fermentation process with both raw and pasteurized milk,

    • Making both Mesophilic and Thermophilic yogurt,

    • Separating the butter fat and butter milk from fermented cream,

    • Draining and transferring kefir grains to fresh milk,

    • Cutting and draining curds,

    • Making, using and storing cheese,

    • Understanding the step-by-step process of making kefir, fermented butter, mozzarella (Fior di Latte) and ricotta cheese.

    April & May 2021 | Fermented and Wild Vegetable Fermentation

    This course will cover the basics of lacto-fermentation and provide an introduction to foraging by covering topics such as:

    • Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,
    • The prehistory of our ancestral relationship with vegetables,
    • The basics of lacto-fermented vegetables,
    • Recipe development and execution,
    • Prepping vegetables, scaling ingredients, initiating and controlling fermentation,
    • Fermenting whole vegetables such as cucumbers for pickles), cut up vegetables such as cabbage for sauerkraut and kimchi, and even how to make probiotic, nourishing condiments such as fermented ketchup!
    • Foraging references and how to put together a foraging pack,
    • The basics of safe foraging and plant identification,
    • Harvesting, transporting and preparing wild plants,
    • Detoxifying wild plants,
    • How to cook wild plants, develop recipes and incorporate wild plants into dishes 

    Join now to jumpstart your health in 2021!

     

     

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