09/14/2026
Often, when I teach a fermentation class or demo I get asked if I sell the finished ferment I demoed, and the answer is usually no
There are a lot of factors involved, the high cost of ingredients and the practicalities of time management are definitely some of them
But a lot of it has to do with how much joy small batch fermentation brings me
When I first got out of college, I made sourdough professionally and it sucked the joy of process right out of me. I was creating for others not for me.
I gain way more joy teaching folks about my fermentation projects and inviting them into my thought process
The way I approach fermentation in my own kitchen is drastically different than how I would approach it in a professional one and the end result would not be the same as much as I would like it to be.
I love to teach and will be doing more of that in the future. I will be contributing to my Substack more. There is a paid option on my Substack if you feel called to support my work in fermentation more.
Thank you for being here and showing up for cheese or fermentation projects
