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Dosa and Other Spontaneous Fermentations of Beans and Grains
Join Fermentation Revivalist Sandor Katz in a live demonstration and discussion of fermenting beans and grains.

Fermentation Revivalist Sandor Katz demonstrates simple traditional techniques for using fermentation to make beans and grains more nutritious and delicious. Dosas are South Indian crepes made from a fermented batter of rice and lentils. Sandor will demonstrate the process for these start to finish, and also show and discuss other similar methods for fermenting beans and grains.

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene." Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.