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Zymology Camp

Slow Food Madison

Wednesday, February 5, 2014 from 6:30 PM to 9:00 PM (CST)

Zymology Camp

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
All 5 Classes Sold Out Ended $75.00 $0.00
Vegetable Fermentation - February 5th Sold Out Ended $20.00 $0.00
Dairy Fermentation - February 19th Sold Out Ended $20.00 $0.00
Kombucha, Kvass, etc - February 26th Sold Out Ended $20.00 $0.00

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Event Details

5 fermentation workshops spread over 5 weeks

Each session includes both theory and hands on learning.  And you'll take home what you make.

Each session (except for the first) starts with a review of previous subjects.  That way you can go home and experiment between classes and then bring questions from your experiments to the next class.  

Classes will be from 6:30pm-9:00pm the following Wednesday evenings

  • February 5th
  • February 12th
  • February 19th
  • February 26th
  • March 5th


Week 1: Vegetable Fermentation

Fermented vegetables have been a form of preservation, sustenance, and enjoyment throughout history. It is a transformative process that is simple, educational, nutritious, and delicious.

Learn traditional and modern techniques for fermenting vegetables along with the cultural and historical perspectives that have shaped these many styles of fermented vegetables. You will learn the difference between spontaneous fermentation and the use of starter cultures as well how different variables affect the fermentation process.

During the class you will chop, salt, and pack vegetables into mason jars to take home to finish fermenting.

Topics Covered

  • Spontaneous Fermentation vs Starter Cultures

  • Lactic Acid Bacteria

  • The natural succession of bacteria throughout fermentation

  • Organic vs non-organic vegetables effects on fermentation

  • Low-salt

  • The effects of variables (time, temperature, humidity, salinity)

  • Vegetable ferments throughout history and around the world


You take home
: 2 mason jars of what will become curtido

Taught By: Branden Byers

Branden Byers is a fermentation generalist willing to try and taste anything and everything fermented (with a special place in his heart for heirloom yogurts). He is the host of a weekly program called FermUp - The Fermented Food Podcast. Any health benefits of fermented foods are a welcome side-effect, but it is the taste, experimentation, and DIY fun that inspires Branden's enthusiasm for fermented foods. You can learn more about Branden and his fermented ideas at fermup.com.

 



Week 2: Sourdoughs

Discover how easy it is to make your own naturally leavened bread at home. This class will teach you how to make and keep sourdough starter and many techniques and recipes for using it.

Participants will get hands-on experience mixing, kneading, and forming basic sourdough bread. Other topics covered will include a brief history of bread, alternative grains, techniques for baking great bread in a home oven, the yeast and bacteria of sourdough fermentation, and other grain ferments beyond wheat (such as rice and barley koji).

Topics Covered

  • How to make a sourdough starter from scratch (you’ll also get an established starter as part of your kit)

  • How to make basic sourdough bread

  • Alternative grains and their use

  • How to enliven “unleavened” and “quick” breads with sourdough

  • History and science of grain fermentation, leavened breads, and mold-fermented grains


You take home
: Active sourdough starter and enough flour to mix a batch of country-style sourdough.

Taught By: Trevor Brown

Trevor Brown will be leading the sourdough course. Trevor has been baking sourdough bread for many years and is passionate about experimenting and teaching others the joy of sourdoughs.  He is on the board of Slow Food Madison and has taught about both east (injera) and west sourdough bread making at Madison Food Camp.

 

 

 

 

 


 

Week 3: Dairy Fermentation

Explore the history and science of fermented dairy products from around the world. Learn ways to transform perishable milk into preservable and delicious food. This class will teach you how to make heirloom yogurt and basic cheese at home.

Some of the fermented dairy products covered in detail will be kefir, koumiss, viili, piimä, filmjölk, matsoni, and cultured butter. For cheese, there will be an overview of how to make cheeses such as feta and mozzarella and the equipment required.

During the class you will begin the process of making two different heirloom yogurts in quart mason jars to finish fermenting yourself. These same yogurts can then be used to make countless future batches of yogurt.

Topics Covered

  • Mesophilic vs Thermophilic Yogurts

  • Characteristics of yogurt bacteria

  • History of commercial yogurt production

  • How to make heirloom yogurts at room temperature

  • How to make yogurt using store-bought yogurt

  • Yogurt Incubators: to buy or DIY


You take home: 2 quarts of yogurt

 

Taught By: Branden Byers

Branden Byers is a fermentation generalist willing to try and taste anything and everything fermented (with a special place in his heart for heirloom yogurts). He is the host of a weekly program called FermUp - The Fermented Food Podcast. Any health benefits of fermented foods are a welcome side-effect, but it is the taste, experimentation, and DIY fun that inspires Branden's enthusiasm for fermented foods. You can learn more about Branden and his fermented ideas at fermup.com.

 



 

Week 4: Non Alcoholic Beverages

Kombucha and other fermented beverages are easy to make at home. Get ready to explore a whole new world of flavor and gain the competence to experiment with making your own ginger beer, water kefir, kvass, and naturally carbonated sodas.

Kombucha is an effervescent fermented tea known for its powerful health-restoring properties. Brewing kombucha at home is exceptionally easy, economical, and fun. With practice and experimentation you will be able to craft your own personalized brew to your taste in no time. 

Participants will receive a kombucha making kit along with directions on how to care for your SCOBY (symbiotic colony of bacteria and yeast) for years of enjoyment.

Topics Covered:

  • Starter Cultures vs Wild Fermented Beverages (SCOBYs vs things such as Ginger Bugs)
  • Note on alcohol content of “non” alcoholic ferments
  • Science of sugar conversion
  • Water kefir
  • Kvass


You take home:
 2 pints of what will become kombucha and a SCOBY

 

Taught By: Madeline Hartjes

 

Madeline Hartjes is an avid herbal enthusiast who discovered kombucha five years ago and eagerly began making her own. She blends each batch with nutrient rich and gently medicinal herbs to maximize the health benefits of drinking kombucha. Madee drinks her own home-brew daily, and finds that it quenches her thirst, clears her head, and always satisfies any random cravings. When not brewing she can be found mixing drinks at the Heritage Tavern, or spending time with her fiancé and their 18 month old baby boy.

 


 

Week 5: Advanced Topics & Tasting of Unique Foods

Once you start fermenting, you might not be able to stop. This class will cover a broad overview of more advanced fermentation topics such as legume fermentation (miso, tempeh), meat fermentation (sausage), and alcohol fermentation and share resources for learning more. We will also bring in many different fermented foods and will have a 'potluck' of sorts, trying many unique fermented foods from around the world and discussing the processes used to create them.

More details on this session will be coming soon. We're still lining up various experts in these subjects.

Have questions about Zymology Camp? Contact Slow Food Madison

When & Where


Goodman Community Center
149 Waubesa
Madison, WI 53704

Wednesday, February 5, 2014 from 6:30 PM to 9:00 PM (CST)


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Organizer

Slow Food Madison

We are the Madison Chapter of the Slow Food organization.

Slow Food links the pleasure of food with a commitment to community and the environment.

Learn more here:

http://slowfoodmadison.org/about/

  Contact the Organizer

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