Dosa, Idli, and Other Spontaneous Fermentations of Beans and Grains Webinar with Sandor Katz – Sept. 30
Wednesday, Sept. 30, 3:00-4:30 p.m. CDT (Note: The time is CENTRAL. Please plan accordingly.)
Fermentation Revivalist Sandor Katz demonstrates simple traditional techniques for using fermentation to make beans and grains more nutritious and delicious. Dosas are South Indian crepes; idlis are South Indian steam breads from an almost identical batter. Sandor will demonstrate the processes for these start to finish, and also show and discuss other similar methods for fermenting beans and grains.
Sign up by Thursday, Sept. 29, and you’ll receive an email invitation with instructions on how to join this 30-minute webinar, which is being hosted through Zoom. Registration is free. Space for the live event is limited to the first 500 participants who arrive. We will also record the webinar for access by all registered participants to view at a later date.
Note: An internet connection is required along with the Zoom app. Participants won’t have their cameras enabled, but you’ll be able to view the host and participate in the Q&A. More information on Zoom webinars can be found by clicking the link at the bottom of this description. If you’ve never participated in a Zoom meeting or webinar, we strongly recommend that you read over the tutorial before this event.
About the host: Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, he has been called “one of the unlikely rock stars of the American food scene” by the New York Times. Katz is the recipient of a James Beard award and many other honors.
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