Darra Goldstein and The Kingdom of Rye

April Flours, May Sours
Kundiumi, baked then steamed dumplings filled with mushrooms, sorrel or mustard greens and buckwheat from Darra Golstein’s Beyond the North Wind. Photo by Stefan Wettainen

Schedule for May events TBA, although most likely all live events will take place between May 20 and May 25th. To register it’s $45 for the entire month and all events, plus all the events from March and April with related videos you can watch until the end of the year. If you hav e already donated for April or purchased an annual subscription you are not required to do so again for May. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

Videos being Edited
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch)
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi)
  • Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl)
  • The Traditions of Ukrainian Dairy Fermentation (David Asher)
  • Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel)
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact
April Flours, May Sours  Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Kirsten Shockey, Dawn Woodward, Naomi Duguid, Alex Gunuey, Charles Perry, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Darra Goldstein, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

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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