Whole Rye inoculated with Koji (Aspergillus oryzae), then toasted for Finnish Malt Loaf (Saaristolaisleipä) spired by a recipe by Magnus Nilsson @magnusfaviken, but using toasted koji and sweet magnolia tea.
April Flours Benefit to feed Ukraine: $45 for the entire month of events. These events are recorded, edited, and subscribers to the entire series can watch them until the end of the year. The final two events, April 29 and April 30 can be gotten for $15 each but do not include ongoing access after that day and designated time period.
Some sessions are pre-recorded. 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 usePayPal.me/FermentsandCultures and note what it’s for. Full schedule at https://Cultures.Group. Follow us at Instagram: Cultures.Group for last minute updates and surprise events.
Magnolia Flour Buds have a very cardamom and ginger like taste when used appropriately.
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 PayPal.me/FermentsandCultures and note what it’s for.
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?
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