Events — live cultures

It's almost that time of the year! Perhaps this year, we can elevate the spirit of gift-giving by making something homemade and from the heart

Summer is in full swing. Nothing like cold, sweet, creamy lusciousness on a hot July afternoon! But, are you unable to fully abandon yourself to the experience because your conscience tells you that its not good for you?

Curious about koji? Never heard of it? We welcome back past webinar guest speaker Kirsten Shockey for a dynamic discussion about the fermentation process using koji to make miso.

Karen Wang Diggs, Chief Fermentation Officer at ChouAmi and Shannon Peckford, Founder of Sourdough School House bring you an uplifting, informative, and empowering presentation to elevate your sourdough-making skills and bring joy to your everyday baking.