When you change your own life, you influence not only your family but countless others in the process.

Hi <<First Name>>,

Wholemeal spelt starter and sourdough with a twist

Flour is just one variable when making sourdough bread. I made up a wholemeal spelt starter in November after seeing the easy availability of organic wholemeal spelt flour in both Coles and Woolworths.  The starter is bubbly and is easy to keep in the fridge, and feed weekly.  

I’ve been using the starter to make wholemeal spelt sourdough loaf. I add some amaranth seeds for extra fibre.  It is a bit denser than the usual white organic sourdough loaf I bake, but it is packed with flavour.

As an added twist, lately I’ve been using kombucha rather than water to bind the flour and starter into malleable dough. The kombucha gives the sourdough a much airier and lighter texture. 


There are a few places available for the next Fermenting rice, oats, lentils and sourdough workshop on 20 May. Reserve your seat now!

Fermented Food . . . "in the news"

Do probiotics really work?

Dr Michael Mosley is the Kitchen Elf’s hero. Mosley is the founder of The 5:2 Intermittent Fast Diet - fast as in "calorie restriction", not speed of eating!  In this article Mosley reports on an experiment contrasting the benefits of consuming probiotic supplements and home-made fermented foods. Happily, home-made fermented foods contained more beneficial probiotics than commercially-prepared products!

On SBS OnDemand, you can also view a recent episode (S6E1) of Dr.Mosley's health series Trust Me, I'm A Doctor, where the probiotic benefits of home-made fermented foods are discussed and compared.

5 Surprising way your gut affects your weight, mood, and stress level

"Turns out, it doesn't matter if you're working out hard and eating well, if your gut is out of whack." Read more here.

New Year - new & updated workshop content!

All the Fermented Food workshops have been updated and refreshed - for all the details check out our Workshops page at:

Introduction to fermenting vegetables, fruit, dairy & kombucha
$75     Learn how to ferment:
  • Quark, butter, cream
  • Milk kefir, coconut kefir
  • Sauerkraut, Kimchi, Tomato salsa
  • Fruit and nut medley
  • First ferment Kombucha
More fermented vegetables, fruit, dairy & kombucha
$100   Learn how to ferment:
  • Yoghurt, Labneh cheese, kefir cheese
  • ice cream, probiotic mousse
  • zucchini relish, onion relish
  • apple sauce
  • 2nd ferment kombucha
Fermenting nuts, turmeric, ginger, beans, chick peas and more kombucha
$100  Learn how to ferment:
  • Fermented nuts, flavoured nuts
  • Nut meal, nut flour, nut butter
  • Nut cheese
  • Turmeric lime soda, ginger beer
  • Bean paste, Hummus
  • Kombucha vinegar and its many uses
Fermenting rice, oats, lentils and sourdough
$100  Learn how to ferment:
  • Porridge, Rice, Lentils,
  • how to make Dosa and Idli
  • Sourdough starter, sourdough loaf
  • Sourdough flat bread, and pancakes
  • Sourdough chocolate cake, and banana muffins
Making traditional pasta, sourdough pasta & vegetable sauces
$75  Learn how to make:
  • Traditional pasta
  • Sourdough pasta
  • Traditional tomato sauce
  • Mediterranean pesto sauce

Probiotics "on the go"!

Modere Probiotic is a core element for your gut health - it helps to creates a balanced gut environment where the good bacteria can flourish, wherever you are!

Modere has a wide range of cost-effective, everyday essential personal & home care products.  We use Modere products because they are safe to use, and they work.


Modere is a member of the Environmental Working Group's EWG Verified™ program. This program makes it easy for consumers to choose personal and home care products that are safe to use, free of harmful ingredients, and environmentally friendly.

Use promotion code 082262 and enjoy $10 off your first order (minimum purchase $50).  Check out the great range of Modere products at

You can always view previous editions of this Newsletter at our website:

We look forward to hearing about your fermenting adventures!

Regards, Ros
Current 2017 Workshop Schedule

If you have a PayPal account, you can now pay for your workshop directly, by sending the course fee to
Confirm your enrolment with PayPal ... or via Internet Banking (name: Roslyn Bono, bsb 064012,  acc# 10086583).

Remember to send a message, stating which course you wish to attend.
use your Surname as the payment reference.)

Introduction to Fermented Foods – vegetables, fruit, dairy & kombucha
$75/person       11 March  (2 seats available)
                            25 March, 22 April, 6 May
          Morning tea provided; participants will receive a workbook with recipes.

More Fermented vegetables, fruit, dairy & kombucha
$100/person         18 March
           Morning tea provided; participants will receive a workbook with recipes.
Fementing nuts, turmeric, ginger, beans, chickpeas & more kombucha
$100/person         13 May
           Morning tea provided; participants will receive a workbook with recipes.
Fermenting rice, oats, lentils and sourdough
$100/person         20 May 
           Morning tea provided; participants will receive a workbook with recipes.

Making traditional pasta, sourdough pasta & vegetable sauces
$75/person         -  to be scheduled!
           Pasta feast for lunch! Participants will receive a guidebook and recipes.
Copyright © 2017 We Love Fermenting, All rights reserved.

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