Public Class - Fizz & Tang: Kombucha and Sourdough

Love the fizzy taste of Kombucha and the tang of Sourdough Bread?  Learn more about the art of fermentation required to make both of these products. Fermenting food is an ancient process that makes some foods easier to digest, adds nutrients to your diet and promotes a healthy gut.  

You will brew your own Kombucha tea, and take home a SCOBY in a quart jar and a secondary fermentation bottle to finish the product and then refrigerate it. We will have a  tasting of various flavored Kombucha for you to try.

You will also have your choice of creating your own Sourdough starter from scratch or taking home a starter to bring back “to life” later.  You will learn about its care, feeding and even putting the starter on hold at a later date. We will share recipes for Sourdough bread as well as ideas/recipes to use the “discards” from your starter.

There will be 1 workshop offered.  The class is limited to the first 24 registrants.  Register and pay online by June 8, 2025 and bring a printed or digital copy of your confirmation proof-of-payment email to class. 

Closed-toe shoes are required. If you have long hair, please tie it back for this class. Please bring an apron from home. If you cannot bring an apron, please select the $5 cleaning fee for a loaner apron. All ingredients and kitchen tools will be provided at the class.

Cancellation Policy: No refunds two weeks prior to workshop, as materials will have been purchased.

Questions? Contact us at:uccemfp@ucdavis.edu

Register online: https://surveys.ucanr.edu/survey.cfm?surveynumber=44179