You have been asking for an intensive cooking class where you can commit to learning how to eat like a human over a few days with like-minded community members focused on nutrition. We are excited to offer you this opportunity in November where you will get a chance to reconnect with your food, and understand what you should actually be putting into your body. This 5-class package will have you cooking and eating nutrient-dense, real food from sourdough bread to fresh yogurt to fermented carrots to fresh mozzarella cheese!
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?
3-Days of Learning how to Eat Like a Human in 5 Unique Classes!
Thursday November 10th from 9am to 12pm | Sourdough Mother
Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.
This class will specifically focus on the sourdough mother process so participants will learn the science behind the:
- fermentation process,
- the math behind calculating your mother-build, and
- recipes for cooking with mother.
We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products.
The class will end with everyone enjoying fresh, warm sourdough waffles together with local maple syrup from Black Creek Farm. Plus all students will bring their own sourdough mother so they can start baking sourdough at home.
Thursday November 10th from 2pm to 5pm | 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.
Friday November 11th from 9am – 12pm | Fermented Dairy: Butter, Yogurt & Kefir
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 yogurt 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.
Friday November 11th from 2pm – 5pm | Cheesemaking Class
This class will walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and cover everything from:
- sourcing appropriate milk,
- making the brine,
- stretching the curd,
- shaping fresh mozzarella,
- making ricotta,
- plus stories of working with traditional groups who ferment dairy around the world
Saturday November 12th from 10am – 1:00pm | Fermented Vegetables
Lacto-fermentation is one of the most important food processing technologies our ancestors ever created! Not only does it have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food. Just think about the difference between raw cabbage and delicious, probiotic sauerkraut.
This fermented vegetable cooking class will cover the basics of lacto-fermentation including:
- Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,
- The basics of lacto-fermented vegetables,
- Recipe development and execution,
- Prepping vegetables, scaling ingredients, initiating and controlling fermentation,
- Fermenting whole vegetables (such as carrots which are perfect for school lunches), and cut up vegetables such as cabbage for sauerkraut and kimchi
- You’ll leave prepared with multiple ferments to start bubbling on your counter to help nourish your family