14 Oct Celebrate Fermentation: wheat, bread, sourdough & sauerkraut
Discover fermentation techniques and how it helps make food become more digestible
Fermented foods have formed the basis of food cultures since time immemorial. In this one day masterclass with lunch find out how to make bread, sourdough starter and sauerkraut and why fermented wheat in traditionally made breads should be an important part of our diet.
- Date: Sunday April 2nd, 2017 (Tickets on sale now!)
- Venue: Bress Winery, Harcourt
- Bookings: For tickets go to www.mfwf.com.au
Join Phillippa Grogan and Andrew O’Hara from Phillippa’s Bakery, journalist & author Richard Cornish together with Mark Laucke from Laucke Flour Mills, Kate Howell, fermentation microbiologist researcher at Melbourne University and Robyn Wight from Ferment Frenzy.
Workshop for talks and demonstrations to gain a greater understanding about fermentation. Participants will learn how our food becomes healthier, more digestible and nutritious through the fermentation process and how to; knead and shape bread, make a sourdough starter and make sauerkraut . This unique event includes a vineyard lunch based around local and fermented foods, served with naturally fermented wine at Bress Winery in Harcourt.