

Please fill out this form and Register here. You can register up to June 17th! Thank You!



Please fill out this form and Register here. You can register up to June 17th! Thank You!

































Koji • Fermentation • Science • Pickles • Cultures
Please fill out this form and Register here. You can register up to June 17th! Thank You!
Please fill out this form and Register here. You can register up to June 17th! Thank You!
Please fill out this form and Register here. You can register up to June 17th! Thank You!
Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here
Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here
Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here
Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here
Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here
Please Register for this event here: https://Cultures.Group There is also an updated version of this post here!
Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) – List in formation, pre-taping of add on events has already begun!
Cultures.Group navigation links:
This version of a versatile chocolate cake base is one of our favorites, not just because of taste but also the variations in ingredients that can be made.
You can easily make it a vegan, and gluten free cake. We’ve done that using an egg substitute made with nut or rice milk. We like the egg white and old sourdough rye starter more because we often have those lying around.
You could replace the sourdough starter with mascarpone cheese or cultured butter or cocoa butter. Otherwise, the only fat would come from the finely ground almonds and the unsweetened chocolate you chose to use instead of the cocoa powder. It’s all good.
The version that results from the recipe below is not at all sweet, has very little fat, but is very satisfying with something to contrast all the deep goodness of the cake. Black coffee or milk kefir or nut milk or tea all work well. As does cow’s milk. People say this cake rocks with a stout beer.
You could simply slice and serve this cake. In this case we made an orange infused maple syrup, and served it with some cinnamon infused milk kefir for a probiotic kick.
You can also use maple syrup, infused or not, to soak the cake then freeze in slices for super easy ice cream sandwiches. Or you cold coat then with a semi-sweet chocolate coating – like tempered chocolate with a little corn syrup or a little maple syrup – then eat them straight out of the freezer.
This also makes a great bread pudding with eggs, milk, butter, sugar and sour cherries.