Session 3 - Old Bread
Saturday, September 19 at The Farm, in Byron Bay, NSW
Bread is Australia's number one food waste. In this session we learn the techniques to turn what gets thrown away into high value, nutrient-dense preserves.
Old Sourdough Miso
Stale sourdough transformed through Koji fermentation into a rich, deeply savoury miso. Complex, unexpected, and nothing like you'd imagine from yesterday's loaf.
Dry Toast Garum
Toasted bread fermented slowly into a dark, umami-rich liquid — a bread-based garum with all the depth of a traditional soy sauce. Made entirely from what would have been thrown away.
Stale Bread Kvass
An ancient fermented drink brewed from stale bread — lightly effervescent, gently sour, quietly refreshing. One of the oldest ways humans ever turned waste into something worth drinking.
All levels welcome — whether you're a complete beginner or a professional chef or fermenter. All ingredients and equipment are provided. Just bring yourself.
Session 3 - Old Bread
Saturday, September 19 at The Farm, in Byron Bay, NSW
Bread is Australia's number one food waste. In this session we learn the techniques to turn what gets thrown away into high value, nutrient-dense preserves.
Old Sourdough Miso
Stale sourdough transformed through Koji fermentation into a rich, deeply savoury miso. Complex, unexpected, and nothing like you'd imagine from yesterday's loaf.
Dry Toast Garum
Toasted bread fermented slowly into a dark, umami-rich liquid — a bread-based garum with all the depth of a traditional soy sauce. Made entirely from what would have been thrown away.
Stale Bread Kvass
An ancient fermented drink brewed from stale bread — lightly effervescent, gently sour, quietly refreshing. One of the oldest ways humans ever turned waste into something worth drinking.
All levels welcome — whether you're a complete beginner or a professional chef or fermenter. All ingredients and equipment are provided. Just bring yourself.