Fermentation is Everywhere: An Afternoon with Sandor Katz

If you haven’t been to the Railyard Apothecary, you should definitely check it out! Living up to its name, the apothecary is nestled behind the old railroad tracks at the end of Battery Street and a stone’s throw away from the Burlington waterfront. The space sits right next to the Burlington Herb Clinic and has an herb shop. They also host educational classes, events and herb walks! Last month, Railyard hosted the “fermentation king”, Sandor Katz.

How to Make Dosa

Dosa is a thin pancake-like bread made from a fermented batter of, traditionally, rice and lentils.  It is commonly found served along South Indian dishes, however, since it’s gluten-free, it makes a great substitute for wraps or crepes as well.  It can also be made with other types of legumes, such as red lentils, split peas, and chickpeas, and you can use either white or brown rice.

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