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: 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 Website: https://Cultures.Group

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