Baking with Sake Kasu – April Flours

Whole Grain, as well as gluten free, baked goods and sweets by Kinga Vincze @thekojiteria

With Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

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.

April Flours Benefit: $45 for the entire month of sessions and live events, at least 16, probably more. This is a month long benefit for WCK that is feeding many Ukrainians displaced by the war.

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 May. Some sessions are live, others are recorded. The recorded sessions schedule is likely to change.

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 Ferments and Cultures have access to hundreds of videos in our library as well as past, present and future events of 2022. Please use and note what it’s for.

Follow us on Instagram: Cultures.Group for last minute updates and surprise events. Hopefully, we will raise lots of money for World Central Kitchen that has been feeding the milllions of refugees that this war has created.With Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Laura Valli, Alex Gunuey, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takashi, Heather Willensky, Zev Robinson and others. (sessions in formation).

Amy Halloran and Ellie Markovitch are the hosts for the month, with guest bakers, chefs and fermenters:

  • Mon. April 4 – 11AM Mon. April 4 – 11AM Milling, Bread History, significance of the harvest, Whole Grains, and why sourdough? We will meet at the beginning of the month and map a way to extract all the fuel we can from our stores; we’ll meet again at the end of the month and discuss our journeys.You can start by following Ellie’s 1/2 Cup of Sourdough Series, and by subscribing to Amy’s Dear Bread newsletter. (Amy Halloran and Ellie Markovitch)- Live
  • Tuesday April 5 – 2 PM Basic Sourdough Techniques with Elie – Feeding your mother and maintaining your relationship (Ellie Markovitz)
  • Tuesday April 5 – 3 PM A Beginner’s Guide to Making Sweet White Miso for Baking and Bread Making (Maroua Jellibi)
  • Wednesday April 6 – 12PM to 1:30 Whole Grains and sourdough rye ring (Dawn Woodward, Amy Halloran and Ellie Markovitch) – Live
  • Wednesday April 6 – 3PM to 5 PM Buckwheat Idli with Koji Starter, Sagohachizuke with Foraged Greens, Edible Wild Plants and Mushrooms in Koji Applications (Christine Krauss)
  • Thurs. April 7 – 3 PM Making Koji, Quick Koji Pickles, Tasting Misos, Curing and Caring for Cast Iron Pans – (Amy Kalafa and Alex Gunuey)
  • Tues. April 7 – 4 PM Kasha Varnishkes, Koji Cured Lamb, Golden koji beets, Sourdough Flatbreads- (Amy Kalafa and Alex Gunuey)
  • Thursday April 7 – 7 PM Noodles and Ramen from seed to flour to preparation (Daniel Gray) – Live
  • Friday April 8 – 12 EST- Laura Valli/WSU Bread Lab and Dawn Woodward – Rye Baking Forum (Laura Valli/WSU Bread Lab, Dawn Woodward) Live
  • Monday April 11 – 10 AM – Finnish Malt Loaf (Saaristolaisleipä) using toasted rye koji and sweet magnolia tea (Sean Doherty)
  • Wednesday 13 – 5 PM Sake Kasu Starter, Sake Kasu Cheesecake, Sake Kasu buns, Making Sake Kasu (Kinga Vincze)
  • Thursday April 14 – 7 AM Whole Grain Sourdough Bread Soy Sauce (Ken Fornataro)
  • Tuesday 26 – 12:30 PM Whole Grain Khamiri, Dosa, Dhokla, and Bajra roti (Renu Dhar aka Anshie)
  • Tuesday 26 – 2 PM Zurek/Hemp Seed Butter /Kama/Winter Kvass (Zuza Zak)
  • Wednesday 27 – 3 PM Sechskornbrot (Peiman Khoshravi)
  • Wednesday 27 – 4 PM Whole Grain Fermented Asian Breads, Dumplings and Fermented Pastas (Ken Fornataro and Eiko Takashi) Live
  • Thursday April 28 – 11AM -1 PM Review of practices, future goals – (Amy Halloran and Ellie Markovitch) Live
  • Sat. April 30 – 12 PM EST Sourdough Yeast Extract and Applications to use it on (Cream cheese, popcorn, etc.) with (Heather Willensky)
  • Sat. April 30 – 1:30 to 3 PM EST Real Bread Bakers by Zev Robinson of with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live


Amy Halloran is a writer and change agent, working to add social values and economic viability to farms and communities. The author of THE NEW BREAD BASKET, her activism for specialty grains and changing emergency feeding programs share a common thread of restoring human values to the work of farming and the act of feeding each other. Stories & recipes Civil Eats, The Counter & The Kitchn, Instagram @flourambassador , Website, Newsletter, Dear Bread

Ellie Markovitch is a multimedia artist, educator, and self-taught cook who uses food as a starting point for conversations and community building. She worked in France and America as a photojournalist for a decade, and shifted her gaze to include food as she pursued an MFA in Electronic Arts at Rensselaer Polytechnic Institute. Story Cooking is an online record of improvising with food, people and place. Follow her at and @elliemarkovitch

Dawn Woodward of Evelyn’s Crackers Inspired by her mother, Dawn began cooking at a very young age. Following a degree in Philosophy from Bard University, she continued her interests in professional cooking and baking to positions as a Pastry Chef in New Orleans and Head Baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposure to such cuisines as: Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian, and Middle Eastern. Committed to using heritage grain varieties grown close by, Dawn sources from Ontario farmers and millers and is constantly experimenting in ways to incorporate them into the crackers. In addition to leading all production at Evelyn’s Crackers, she is a speaker an educator at the annual Kneading Conference (July 25 – 30, 2022) in Maine/Seattle, and at grain conferences in Toronto, London, and Los Angeles.

Renu Dhar aka Anshie is a personal chef and culinary instructor with a focus on functional nutrition. After teaching culinary students at the Cook Street school of culinary arts in Denver for many years she now enjoys teaching busy families how to create food that is nutrient dense, nourishing and comforting. She runs a micro bakery, Ladough, from her home to introduce more people to the magic of sourdough and share breads and flatbreads from Kashmir.

Sean Doherty is the Chef and co-owner at Cera. He earned a Grande Diplome from the renowned Le Cordon Bleu program in 2004. He has worked with two of Maine’s great chefs, Larry Matthews Jr. at Back Bay Grill and Melissa Kelly at Primo. Sean has spent the last 15 + years learning the “oldways and traditions of food preservation” which includes fermentation, foraging, baking, and brewing; with a strong focus on Asian pathways (koji, miso, soy sauce, garum and vinegars). Kojicon speaker and contributor to the book, Koji Alchemy. He now resides in Brunswick with his wife, two daughters, and countless culinary experiments.

Naomi Duguid – is curious about the world, an insatiable asker of questions…writer, photographer, storyteller, traveller; author of the recently-published TASTE OF PERSIA: A Cook’s Travels in Armenia, Azerbaijan, Georgia, Iran, & Kurdistan (winner of the 2017 IACP award for best book of food and travel); author of the award-winning 2012 cookbook BURMA: Rivers of Flavor; co-author of six other award-winning books of food and travel including Flatbreads & Flavors and Hot Sour Salty Sweet.

Daniel Gray – is a baker that is now the head miller for Dry Storage in Colorado, where he grew up. He has a degree in Soil and Crop Sciences from Colorado State University that focused on microbes and soil ecology, and uniquely, Food Fermentation Science. He is an obsessive learner and problem solver, with a deep love for culinary arts – specifically flavor. He forages for plants and mushrooms, often choosing the local terroir as his ingredient palette. He considers himself an Artist-Worker, and the reasons behind what he creates and works for, are exactly the same as a painter and their choice of colors. Instagram @dglovesfungi

Amy Kalafa is an award-winning filmmaker and author, and a lifelong advocate for social and environmental justice. She was a co-founder of Animal Farm, the first Certified Organic Poultry and Game Bird Farm on the East Coast. Her independent documentary, Two Angry Moms, ignited a school food revolution and focused global attention on the public health crisis of childhood obesity and diabetes. Amy is the author of Lunch Wars: How to Start a School Food Revolution and Win the Battle for Our Children’s Health. Her TV production credits include multiple seasons of the Emmy-winning TV show Martha Stewart Living, and Lidia’s Italy with Lidia Bastianich. Amy is also a Certified Health Coach and holds an MBA in Sustainability. She is a co-producer of the YouTube Series, CulturedAndCured, and she hosts a monthly Local Food Education booth at the Saint Augustine Amphitheatre Farmers Market along with her husband, Chef Alex Gunuey.

William Rubel – William Rubel is the author of “Bread, a global history” (2011) and is the founder of the Facebook Group, Bread History and Practice. He is a regular contributor of bread recipes to the American magazine, Mother Earth News. William lives in Santa Cruz, California. Besides writing about bread, he writes about kitchen gardens, wild mushrooms, and on hearth cooking. His book, “The Magic of Fire, 100 recipes for fireplace and campfire” was published in 2002 and was Nominated for the James Beard Award and won the World Gourmand Award, in France. William was awarded is a Chevalier de l’Ordre du Mérite Agricole, an honor bestowed in him for his work in traditional foodways, including his bread research

Eiko Takahashi – Eiko Takahashi uses Koji, Sake and Tea to promote fermented food culture. Chef Takashi attended college at Hakkoshoku Daigaku in Kanagawa, Japan, where she focused on Washoku (和食) , and the specialized field of fermented foods known as Hakkoshoku (発酵食品). She has been the member of The Koji Academy (麹の学校).

Laura Valli is a PhD student at the WSU Bread lab on the west coast of the United States. Her research focuses on rye — a grain with great agronomical, cultural and culinary significance in her home country Estonia, but not much territory in the US. She is interested in learning about the past and present of rye and thinking about ways of carving a future for it in the US. Her interdisciplinary work brings together the farmers, bakers and eaters to ensure there is a fit between the needs, the expectations and the realities, whilst also pushing a bit further propelled by the power of collaboration.

Kinga Vincze was originally an agricultural engineer. She is now at Cambridge University working as a Sous Chef because when passion drives you, you do what you are passionate about. That includes sourdough bread baking, fermentation, traveling and running a micro fermenteria in England that focuses on hand crafted Japanese koji products. She also teaches koji making and fermentation classes. Her bread gallery@fermenteria will make you happy. She has been a koji bakers for years, and is really perfecting her act and how what she does interacts with the world. She also runs a great website in Hungarian/English at

Alex Gunuey grew up in France, and his love of both food and film led him to win three Emmy Awards working with Martha Stewart, and then a James Beard Award working with Lidia Bastianich. He was a partner of Animal Farm, providing pheasant, duck, geese, guinea hens and fancy fowl to Anthony Bourdain, Dean & Deluca and many other fine dining establishments in Ne York City. He now co-produces the YouTube Series, CulturedAndCured, and hosts a monthly Food Education community tent at his local farmers market. He also teaches French cooking classes (, and represents a line of gourmet cookware.

Peiman Khoshravi bakes bread.

Zev Robinson is a Canadian-British artist and filmmaker currently living in Scotland and has been making documentaries about food and related issues since 2008 as part of his art, film and food project The Art and Politics of Eating – In 2020, he finished Real Bread Bakers about how bread, community, nutrition and agriculture are closely intertwined, but due to covid restrictions, live screenings have been delayed until now.

Heather Willensky – Heather Willensky began fermenting in her kitchen in 2008. From the moment her swing-top bottles exploded at 4PM raining ginger beer down over her kitchen she knew she was in love. A former music licensing specialist, Heather has spent the past 14 years experimenting with fermentation from pickles to beer and bread. The pandemic and new motherhood provided an excellent opportunity to delve deeper into fermentation, exploring its limitless applications and techniques and connecting with the online fermentation community. You can follow her adventures on her @fermentsh instagram page.

John Hutt – is a chef and food theorist working at the intersection of history, culture, and technology. His main interest is to create and apply a critical theory to food. He is currently running an experimental culinary engineering lab focused on robotics and new technology in Barcelona and teaching food theory at university. Prior to that he was the chef at The Museum of Food and Drink, and lectured at Parsons School of Design, NYU, and Monash University on Food Design, technology, and theory. His recent publication is “Fermenting Anticapitalism”.

Zuza Zak is a writer and editor. Her aim is to inspire the world to cook and eat more food from Eastern Europe. She is the author of Polska: New Polish Cooking, Amber and Rye, and another East European cookbook on the way on dumplings. Zuza is also doing a food focussed PhD at the School of Slavonic and East European Studies (UCL). You can see what she’s up to on Instagram: @zuzazakcooks

Love. Koji. Whole grains. Farmers. Fermenters. Bakers. Community.

We added lots of basic and advanced level koji making videos for our Bakers and Chefs and colleagues that don’t know koji as well as they know baking or milling or farming or grains. We’ve added some really basic first step videos for those that have never even consider how it can be used in anything that contains starch.

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 Ferments and Cultures have access to hundreds of videos in our library as well. Please use and note what it’s for.

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 Website: https://Cultures.Group

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