This webinar was recorded on Wednesday, Sept. 30. Approx. 1 h 41 m.

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; idlis are South Indian steam breads from an almost identical batter. Sandor demonstrates the processes for these start to finish, and also shows and discusses other similar methods for fermenting beans and grains.

(Note: The video quality is not perfect because it was a live streaming event.)

  Dosa, Idli, and Other Spontaneous Fermentations of Beans and Grains Webinar with Sandor Katz
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About Sandor

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, he has been called “one of the unlikely rock stars of the American food scene” by the New York Times. Katz is the recipient of a James Beard award and many other honors.

This session is available with our All-Access subscription bundle.