Sourdough: From Starter to Pancakes, Saturday 6/24 @KBBK

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Saturday, June 24th. 2:00 – 4:00 PM
at Kombucha Brooklyn, 906 Rt 28, Kingston NY, 845-514-2911
$30, pay in person or online at KombuchaBK.com

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Long before store bought yeast, baking powder and baking soda were readily available, our ancestors realized that they could lure wild yeasts by leaving a mixture of flour and water open to the air. Sourdough creations rely on a slower process of fermentation that results in an easier to digest bread with a delicious mild sour flavor. In this hands on workshop, we will cover creating and caring for a sourdough starter, as well as making sourdough pancakes, an easy way to bring healthy sourdough into your kitchen.
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This workshop is a part of the Saturday DIY Fermentation Series at Kombucha Brooklyn. All classes are Saturdays, 2-4, and always 30$; or sign up for 6 classes for the price of five. Check out the whole schedule and links to their Facebook at KombuchaBK.com.
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If you are planning on attending, please sign up in advance online so we have a headcount– thanks! 

POSTPONED/RESCHEDULED: Dandelion Wine Workshop, Saturday 5/27 2-4 @ KBBK

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Dandelion 3

Dandelion Wine

Saturday, May 27th. 2:00 – 4:00 PM

@ Kombucha Brooklyn, 906 Rt 28, Kingston NY, 845-514-2911

$30, pay in person or online at KombuchaBK.com

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Dandelion Wine is a lovely traditional fermented beverage that captures the spirit of spring. Like any drink, it can be flavored in many ways. Classic dandelion wine is similar to a dry white wine, slightly bitter and herbaceous.

Come and learn how to make this traditional farm-style flower wine. The workshop includes lecture and hands on elements, a discussion of basic home brewing principles and concepts, and a recipe to take home as well as suggestions on what sorts of ingredients / supplies you may want to buy to make a batch of your own at home.

This workshop is a part of the Saturday DIY Fermentation Series at Kombucha Brooklyn. All classes are Saturdays, 2-4, and always 30$; or sign up for 6 classes for the price of five. Check out the whole schedule and links to their Facebook at KombuchaBK.com.
If you are planning on attending, please sign up in advance online so we have a headcount– thanks! 
 
Also, if you are planning on attending and planning on making a batch of your own at home, you can harvest and freeze bags of fresh dandelion flowers whenever they are in bloom — just the flower head at full bloom, with as little of the stem as possible. 30 minutes or so of harvesting before you mow your lawn should fill a few quart ziplock bags and give you enough to work with. 

Sake Making Workshop at KBBK, March 25th

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20090805-british-museum-masanobu-courtesan-sake-drinkers
Sake Making with Coyote Kitchen Workshops
Saturday, March 25th, 2:00 – 4:00 PM
at Kombucha Brooklyn, 906 Rt 28, Kingston, (845) 514-2911
$30, pay in person or online at KombuchaBK.com
We are offering this workshop again due to continuing interest.

Join in making a large batch of sake, exploring the flavors imparted by different kinds of rice. Sake is a simple rice wine that is made with both yeast and Koji, the mold culture also responsible for miso paste and traditional soy sauce. Enjoy light homemade Japanese snacks as you learn the skills to make a batch your own of sake at home.

This workshop is a part of the Saturday DIY Fermentation Series at Kombucha Brooklyn. All classes are Saturdays, 2-4, and always 30$; or sign up for 6 classes for the price of five.