Join us for an engaging session with Maher El-Tabchy as he dives into the world of fermented foods and sourdough. Bernadette begins with an intro on the gut microbiome and why fermentation supports gut health, immunity, and hormones. Maher covers the history and types of fermented foods, the benefits of probiotics, the science behind fermentation, and the importance of salt. He then walks us step-by-step through preparing pickles and creating a healthy sourdough starter, sharing practical techniques and tips along the way. The session wraps with a Q&A on keeping sourdough healthy, safe pH levels for pickles, and troubleshooting starter volume—full of practical tips to bring fermentation into your kitchen!
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Timestamps:
- 00:02:04 – Small Introduction Presentation by Bernadette about the gut microbiome and why fermented foods are so powerful for our gut health, immune system, and hormonal balance.
Presentation (Part 1) by Maher:
- 00:09:36 – History of fermented food
- 00:10:45 – Types of fermented food
- 00:11:57 – Positive impact of probiotics
- 00:13:48 – Are microbes safe to eat?
- 00:15:32 – Science of fermentation
- 00:19:02 – Why is salt important?
- 00:20:08 – Types of salt
- 00:20:46 – History of lactic acid fermentation
- 00:23:45 – Start of the Demo 1: Pickle Fermentation Preparation
Presentation (Part 2) by Maher:
- 00:45:30 – What do we need to make bread?
- 00:45:55 – Sourdough vs other bread
- 00:48:05 – Which flour do we use?
- 00:48:47 – Sourdough starter
- 00:49:20 – Start of the Demo 2: Sourdough Starter Preparation
Questions:
- 01:07:28 – Is it true that if we consume a lot of fermented food, it helps with getting rid of the microplastics in your body?
- 01:08:17 – Could this fermentation technique be used on other vegetables as well?
- 01:10:36 – How do we keep our sourdough starter healthy?
- 00:12:00 – What are the possible signs that sourdough has gone bad and needs to be discarded?
- 01:13:14 – Is it okay to use lukewarm water for pickles?
- 01:14:10 – Is there a pH level in pickles that’s considered too low to safely consume?
- 01:15:40 – If my sourdough didn’t double in volume, can I still use it?
Resources:
Website
Tabchilli Nurturing your sourdough starter.pdf
