Rye baking inspired an all rye sourdough starter at 150% hydration with 30% of fermented rye described by @evelyns.crackers – but with the rest strong wheat flour. Instead of caraway or coriander toasted cinnamon and raisins were added. Incvredily easy to handle, and very tasty.
Presentations on January 26 (7AM EST)
Dawn Woodward of Evelyns Crackers
Dawn Woodward – Rhubarb Rye Galette. Rye Sourdough Baking, Two Variations. Estonian Style Rye Sourdough with Beet Kvass.
Ellie Markovitz – Tortillas, Sourdough Primer: How to feed your mother and how to make pita bread, English muffins and a basic loaf – plus Alua (Corn Kvass), Brazilian Fermented Rice Cakes
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Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 2/15/2023
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.
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