The Role of Salt in Fermented Breads.

For the Salt and Ceremony sessions Ekta describes the role of salt in fermented bread. She compares different percentages of salt to the same sourdough bread recipe.

The Role of Salt in Fermented Breads

Ekta Maheshwari is an ex-consumer market researcher whose interest in Sourdough baking and a life-changing move from India to Toronto led her to the kitchens of Prairie Boy Bread (a sourdough bakery).

Her quest to learn more about sustainable eating led her to work with Dawn of Evelyn’s Crackers (Whole-grain bakery) whose work has been an immense source of inspiration for her. 

Ekta sees food as a lens to learning more about the intricacies of the world. Food has also been a medium for her to connect cultures and navigate the experience of being a first-generation immigrant.

She also hosts Sourdough baking workshops for beginners which she plans to resume soon. Find her on Instagram @gulp.fiction to learn more. 

Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here:

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023


If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.

This deal is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.


Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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