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.

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Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. In the late 80s he was recruited to use his skills and training as a scientist to assist in scientific endeavors to find treatments to fight pathogenic viruses and microbes, including strains of Aspergillus, Bacillus, and other microbes. He collaborated with researchers, clinicians, government and industry to develop new treatments for viruses such as HPV, HCV, HIV, and immune system deficiencies as well. He founded The Access Project with The Kaiser Family Foundation and NASTAD, and The Network with the support of federal, state and corporate partners. He has cooked with Julia Child, Michel Guérard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many other Chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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