Pauline Hoppe

2k followers

I`ve started fermenting just before the covid when I was living in Ireland and discovered the magic of sourdough. At the beginning it didn't make any sense to me the fact that there's no addition of yeast (because sourdough is the yeast) and the bread rises and tastes so good!. That inspired me to study and experiment with new ferments and after that I never stopped. Moved to Barcelona and after a while studying and making my ferments I started teaching workshops for the basis to some friends. I worked in Ibiza as a chef in a restaurant where I created a menu based on plants and ferments. Making cider and different fruit sodas, kefir, kombucha, all kinds of sauces and dressings, kimchis and more. I studied a Master in Raw food and then I decided to go back home and open my restaurant there. All plants, mushrooms and ferments.Making all sorts of ferments like miso, amazake, tempeh, sauces, beverages, fermented almond cheeses (brie, roquefort), etc. At the kitchen I also hosted workshops and events. I lived in Uruguay after deciding to close it due to a big crisis Argentina is having, where I fell in love with the world of mushrooms. I did much foraging and studying about gastronomic mushrooms and cooked them in different ways to enhance the flavour. Then I decided to come to Australia and kept making ferments like mirin, amino sauces, tempeh, shio koji, among others and now I am ready and excited to share all this with all of you. Are you in?