PREBIOTICS

Please read this before you attend. it’s especially important if you are immune compromised or have histamine intolerance. Durning the course you will be able to try many of the probiotics that I use at The School. Many of the ferments have ben going for years and years, but it’s good idea to take things slowly and if you want to duck out of trying any please say so. We have our own honey, and may of the cultures have been collected on my travels around the world. This is a list of the main ones and when they are prepared and we try to share all the recipes.

Vinegars:

Are used as shrubs, salad dressing, live finishes to the bakes, and as cleaning vineyards.

Elder Flower & Rose
Mango & Vanilla
Blackcurrant Vinegar
Orange & Rosemary Live cleaning Vinegar

Ferments to eat with Lunch.

Cauliflower + peppers with Pear
Miso Mayonaise
1 year Garlic in Soy
Mushrooms in soy and ginger and honey
Olives in rosemary
Wild garlic Kimchi
Pickled Lemons
Coldslaw
Picked seasonal Vegetables

Fermented Drinks

Kefir
Home made yogurt.
Sardinian wine
Fermented Lemon whey
Coffee or tea kvass
Shrubs – Vinegar drinks

Un pasteurised / Raw

Honey
Miso
British Cheeses

Raw / Cultured Butters

Anchovy Butter
Kimchi butter,
Miso & Honey,
Saffron & turmeric orange & Black pepper,
Chilli & wild garlic,
Lemon & Coriander,
Roquefort & Rosemary

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

Probiotics on Workshops