This course focuses on understanding and applying the concept of fermentation to the making of products using yeast. The student builds self-confidence in managing the fermentation of the products from mixing through to proofing and baking.
DurationThis Course Focuses On Understanding And Applying The Concept Of Fermentation To The Making Of Products Using Yeast.
Located in the heart of Vancouver, British Columbia, VCC helps students gain skills and knowledge to make a difference in the world.
Join Chef Andrea Potter as she leads us through some basic fermentation processes to make healthy, probiotic pickles- without the fuss of canning!
This workshop is twofold. It brings together popularized scientific notions of the microbial flora that inhabit us and teaches fermentation, an ancestral conservation method that adds added value through the presence of lactic acid bacteria
Fermentation has been around for centuries as a method of preserving and nutritionally enriching foods. Over recent years it has gained popularity in all levels of the culinary world because it's also delicious (and nerdy cool)!
Breathe in autumn in all its colours with these Italian marinades. In this class, you’ll even learn Elena’s secret sundried tomato recipe.
Learn to steri l ize and seal jars & the basics of jarring & pickl ing, Learn to make your own: Passata (tomato sauce base), Seasonal Jam, Pickles & Pickled Beets. Take your jarred goods home with you to store and enjoy!
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