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Fermented Flavors: Sourdough and other breads


Join Genspace to expand your senses and learn how to make fermented bread like sourdough, dosa, idli, and injera in this one-day workshop taught by Cheryl Paswater of Contraband Ferments

In this class, we will discuss the history and health benefits of fermented breads, which use naturally occurring lactobacilli and yeasts to create a unique and mildly sour taste. In this workshop, we will discover, make and eat these delicious breads. 

Every participant will take home their very own sourdough starter culture. 

Idli is a traditional breakfast in South Indian households. It's a savory, cloud-like cake that is popular throughout India and neighboring countries. These cakes are made by creating a batter consisting of lentils and rice that is then fermented and steamed. Bring your own favorite fermented chutney or sambar to share.

Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti (where it is called canjeero or lahooh), Yemen (where it is known as lahoh), and Sudan.

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil Nadu, Karnataka, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Nepal, Malaysia and Singapore.

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Earlier Event: August 6
Seasonal Ferments