Introduction

Did you know flowers are loaded with wild yeasts that can be used to make delicious ferments?

You will learn to play with, observe, learn and taste the world around you in new ways through harvesting these yeasts to use in your fermentation projects.

What You Will Learn

  • How to look at the plants in your neighborhood with new eyes, one of a yeast forager.

  • The basics of flower foraging

  • How to make a yeast starter jar—understanding the process, what to look for, troubleshooting when it doesn’t seem right

  • Class is taught through videos, a downloadable workbook, and other written materials

  • Bonus printable log pages included

Course curriculum

  • 01

    Chapter 1: Welcome & Let's Go Foraging

  • 02

    Chapter 2: Let's Get Started

    • What Equipment You will Need

    • BONUS: Track you experiments: Wild Yeast Log Pages

    • A look at fermenation vessels — Glass or Plastic?

    • All about Juice

    • Looking at Blossoms

    • Making your Starter Jars

  • 03

    Chapter 3: Tending & Drinking

    • Tending to your Starters

    • Innoculating Juice with your Starter

    • Enjoying your Creation!

    • Epilogue

Student Reviews

James Robertson

5 star rating

“Introduced me to a whole new way of fermenting, adding to my existing toolbox of techniques. Thanks! I'm looking forward to seeing what the blossoms of Australian natives will be like, as first nation folks enjoyed the nectar straight off the bush...”

Read More

“Introduced me to a whole new way of fermenting, adding to my existing toolbox of techniques. Thanks! I'm looking forward to seeing what the blossoms of Australian natives will be like, as first nation folks enjoyed the nectar straight off the bushes :-)”

Read Less

Maciej Kurka

5 star rating

“I have been trying to find the way to safely produce wild yeast at home environment and this course was an eye opener. Presented In a very precise and condensed form as well as fairly entertaining and not boring this course covers all the aspects ...”

Read More

“I have been trying to find the way to safely produce wild yeast at home environment and this course was an eye opener. Presented In a very precise and condensed form as well as fairly entertaining and not boring this course covers all the aspects of collecting and storing wild yeast. Recommended to anyone who wants to extract wild and healthy yeast culture and utilize it in wine, cider and other brewing endeavors. A+”

Read Less

Angie Carson

5 star rating

“”

Baccarha Bonanno

4 star rating

“I love your teachings. Sad it is split in so many small videos. I would prefer to have one only. ”

“I love your teachings. Sad it is split in so many small videos. I would prefer to have one only. ”

Read Less

Your Instructor

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40 acre small-holding over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. The passion around food systems has been with me for over 3 decades and at some point the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and forthcoming Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at kirsten@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

Related Articles