April Flours – Chinese Sugar and Rye

All Rye Sourdough Starter named Linus

Linus is ready! All rye sourdough starter is hungry for April Flours! Unless you’ve read the Qi Min Yao Shu, or the work of Dr. Robert Spengler, or anything written by Joseph Needham (especially the tome by H.T. Huang on Fermentation) you probably don’t actually know that thousands of years ago the Chinese were rocking sugars based on enzymes (or using honey), and that they already had a whole range of fermented doughs going on using soured grain starters.

Until recently, the Chinese weren’t using wheat or processing cane sugar, but they caught up really quickly as they domesticated easier to grow grains. I hope to get into that in one of my sessions for this event – we have quite a few unannounced ones to let people settle in and adjust – as well as the history of other whole grain fermented things.

April Flours: Whole Grains. Flours. Sourdough. Fermented Grains. Love. Bakers and Chefs and Fermenters and Friends from around the world demonstrate how they ferment whole grains and flours of all kinds into traditional and new forms. Some will demonstrate how to use combinations of yeasts, bacteria and/or fungus in vegan and gluten free foods as well, others with whole grains like wheat, corn, oats rice or rye in breads, fermented pastas,dumplings, cookies, pancakes, muffins, buns and even drinks. Some will discuss whole grains and community and agriculture and freedom. This is a benefit for Ukraine.

April Flours Benefit: $45 for the entire month of events, at least 16, probably more. These events are recorded, and subscribers to the entire series can watch them until the end of the year. Otherwise, it’s $15 per event – only watchable until the end of the month of April. An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 – also gets you in. Full subscribers to April Flour or to Ferments and Cultures have access to hundreds of videos in our library as well. Please use PayPal.me/FermentsandCultures and note what it’s for. Full schedule also at https://Cultures.Group. Follow us at Instagram: Cultures.Group for last minute updates and surprise events.


Author: Cultures.Group

Cultures.Group shares information, educational resources, and unique experiences through online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Annual Membership and access to everything http://Paypal.me/FermentsandCultures https://www.instagram.com/cultures.group/ Website: https://Cultures.Group

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