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Online Event: Fermentation Fundamentals (Part 2 of 2)

Discover the Foods That Are Good for Your Gut

Fermented foods, like yogurt, beer, miso, sourdough, and pickles, preserve and enhance our gut microbiome. Vegan chef Ellen Kanner explores fermentation secrets and gut-boosting recipes. Join us via Zoom! Registration is required. A Zoom link will be emailed to registrants within 24 hours of the event start time. For more information, please contact the branch at 305-668-4571 or booke@mdpls.org. Ages 19 yrs.+

November 16 - Fermented oats, sourdough starter from scratch, sourdough

Ingredients

1 cup rolled oats or steel cut oats (not instant)

1 5-pound bag unbleached all-purpose flour or whole wheat flour

Non-iodized sea salt 

1/2 gallon filtered water (alternately, 1/2 gallon tap water boiled, cooled, then stored in a clean covered glass container and left to sit overnight to dechlorinate

Kitchen Tools

2 to 4 sterilized pint Mason or Ball jars, preferably wide-mouth

Clean kitchen towel 

2-4 flat-bottomed bowls like soup bowls, to catch any drips from sourdough starter  

Measuring cups

Small mixing spoon

Large mixing spoon

Kitchen scale

Rolling pin

Deep cast iron pot, preferably with a lid.  Alternatively, a 9” cast iron skillet and aluminum foilbread bowl or other deep bowl for the bread rise

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