Minga by 10C

Minga by 10C exists to re-define the way lives are lived and how success is measured. Our mission is simply to create a world in which more people do what they love, define their own success, connect with each other, and do way more awesome stuff.

Minga is for the radicals. The ones who are itching to push boundaries. The ones who love to get their hands dirty. The ones who live by doing.  The ones who crave deep, authentic connection. The ones who are not satisfied with the status quo. The ones who are up to something.

We’re doing it one workshop at a time.

Check out the upcoming Minga Workshops:

Sourdough Bread Baking 

Join us on a fragrant Sunday morning to explore one of the most ancient human activities, baking bread. We’ll make bread using the traditional sourdough technique. You’ll leave the workshop with a fresh batch of dough to bake the next day, a freshly baked loaf of bread, a healthy and predictable sourdough starter, and the knowledge and confidence you need to make high-quality, rustic, sourdough bread at home.

The master recipe that you will learn can be modified to create unique recipes that include various types of whole grains and whole grain flours, nuts, seeds, and fruit.

What you will learn

  • The steps to make an excellent loaf of rustic, sourdough bread.
  • How to weigh and mix ingredients.
  • How long to let the dough rise
  • How to shape it and how to support it while it rises again before baking.
  • How to care for your sourdough starter so that it will always make excellent bread.

When:

Choose a date

  • Sunday January 26
  • Sunday March 22
  • Sunday May 24

Time: All dates above are from 10:00-1:00pm

Get Tickets Here

 

 

 

 

 

 

 

 

 

Traditional Pasta Making

Join us on a Sunday morning to learn the techniques behind making traditional pasta! We will make an egg pasta completely from scratch. You will leave the workshop with a full belly and a batch of your favorite pasta to cook at home. The recipe you will learn can be used to make many different types of pasta, and experimented with to suit your taste.

What you will learn:

  • The steps to make a delicious batch of tender fresh pasta.
  • How to weigh and mix ingredients.
  • How long to let the dough rest.
  • How to roll, cut and shape the pasta into many varieties.
  • How to pair your pasta with sauces and toppings.

When:

Choose a date:

  • Sunday February 2
  • Sunday April 5

Time: All dates above are from 10:00-1:00pm

Get Tickets Here

 

 

The Art of Pork Butchery

Join us for an immersive experience at 10C’s brand new commercial kitchen for The Art of Pork Butchery. Get hands-on breaking down a whole hog. This workshop will leave you with a ton of knowledge about what goes into creating those cuts of meat that end up on your plate, how to make delicious use of some of the more under appreciated parts of the animal, a load of freshly cut pork to take home, and a deep appreciation for the people and animals that contribute to our local food!

Your guide, Jamie Waldron, has dedicated 15 years of his life to mastering the art and skills of butchery. Through working, learning, researching and teaching, he is reviving this age-old craft.

You will learn:

  • Pig anatomy
  • How to break the hog into ‘primals’, which are the first cuts that represent the largest portions of the animal.
  • Further processing into the ‘retail cuts’ such as the shoulder (boston and picnic), loin (chops and loin roasts), belly (bacon, pancetta), leg (ham, proccuttio) and finally the head (headcheese, guanciale).
  • How to re-create the magic at home, including where and how to get yourself another pig, and basic food safety practices.
  • Recommendations for cooking of various cuts

The pig for this workshop is always locally sourced from ethical producers.

When: Tuesday February 4, 2019, 6:00pm – 9:00pm

Get tickets here

 

 

Wild Edibles Identification & Foraging

Hone your senses and learn to seek out yummy treats in the natural world around you. You don’t have to go into the deep dark woods to find wild edibles! This workshop will help you gain some basic literacy about the natural world, and what you can safely eat in your own backyard, along your favourite trails, or even in your school yard (Kids under 12 can attend for FREE with a ticket-holding adult!!!). Whether you are excited about building self-reliance, finding ways to engage your kids in being outside, or just curious about distinguishing members of your naturally growing neighbourhood, this workshop will set you up with basic knowledge, fuel your enthusiasm, and give you some ideas for ways to continue learning. Wild foods are very nutritious and often have much higher amounts of minerals and nutrients than their domesticated counterparts, they not only benefit one’s nutrition but can also be a medicine and they do all the work of growing themselves for free!

Join experienced forager and nerdy biologist Luke Eckstein in exploring and gathering from what is around us. We will see what’s out right now, touch things, taste things, and discuss all aspects of foraging. We will practice our identification skills, share knowledge and get better acquainted with the world of plants (and mushrooms if we encounter any)!

YOU WILL LEARN:

  • Plant Identification (possibly mushroom identification too!)
  • Sustainable harvesting and land stewardship
  • Risks, hazards and safety for heathy foraging
  • Eating and cooking tips for enjoying your foraged treats
  • Tricks to help you train your senses to find edibles in your daily life and outdoor adventures

When: Saturday May 23rd or July 11th, 10:00am – 1:00pm

Get tickets here

 

Wild Mushroom Identification & Foraging

Fungi are often a hidden part of natural communities but they are very important and incredibly fascinating in the many ways they work ‘behind the scenes’ of nature. They are a mind-bogglingly diverse group adapted to every niche of the natural world and despite sometimes being tough to spot, there are probably mushrooms all around you when you venture into the woods.

Come on walk in the woods with experienced forager and biologist Luke Eckstein to explore the amazing world of fungi and mushrooms this fall! We will see what kinds of mushrooms are fruiting right now, learn and practice basic identification skills, learn about the habits and ecology of the fungi we encounter, and talk about simple and delicious recipes to eat your foraged fungi.

You will learn:

  • Mushroom Identification
  • Risks, hazards and safety
  • Sustainable harvesting
  • Which mushrooms to look for at different times of year

When: September 12th, October 3rd, or October 24th, 2020. 10:00am-1:00pm.

https://www.eventbrite.ca/e/wild-mushroom-identification-and-foraging-tickets-53025723366?aff=ebdssbdestsearch

Minga by 10C’s mission is simply to create a world in which more people do what they love, define their own success, connect with each other, and do way more awesome stuff. Minga by 10C is for those of us who love to get their hands dirty. The ones who live by doing.  The ones who crave deep, authentic connection. The ones who are not satisfied with the status quo. The ones who are up to something.

We’re doing it one connected and fun workshop at a time.


Please note all Minga by 10C hands-on classes have been paused until COVID-19 subsides. While we wait for in-person classes to resume, you can try to make your own sourdough starter and bake bread at home! 

10C is a not-for-profit community organization. Please consider a donation to support our work. If  you find this content useful, we would appreciate a small donation to our Friends of 10C campaign – every bit helps.  

How To Make Your Own Sourdough Starter

Written by Richard Priess 

minga by 10c sourdough bread baking

Humans have been harnessing the power of microbial fermentation by wild yeasts and bacteria to make bread for thousands of years. 

Have you ever wondered how you can make your own sourdough? Has someone told you that you need to be living in San Francisco or some idyllic alpine mountain town to harvest good wild yeast from the air? I’m here to demystify making your own sourdough, and to assure you that you can make a sourdough starter pretty much anywhere in the world.
Let’s learn how!


First, some background.
Sourdough is a living community of microbes, chock-full of wild yeasts and acid-producing bacteria. The yeasts ferment sugars and make carbon dioxide, the bubbles found in most fermenting things. The bacteria take the sugars and starches and convert them into acids, which add flavour to the bread, and help it to be more digestible.

Most sourdoughs across the world are dominated by Saccharomyces yeast – the workhorse bread and beer fungus, as well as Lactobacillus bacteria, which are also found in products like yogurt. However, every sourdough is a little bit different and there are also oddball species of yeasts and bacteria present in different people’s sourdoughs, giving rise to different qualities of acidity and flavour. 

Making a sourdough starter can be as simple as mixing some flour and water and waiting for fermentation magic to happen. Or, you may end up baking a bunch of stinky pancakes. 

You see, the microbes needed to make a sourdough starter are pretty much everywhere around us. Saccharomyces, Lactobacillus, and their other microbial friends have followed humans around the globe like little microbial pets. They are in the air we breathe, on our skin, and often even present in raw grains and flours. However, the microbial world is one of intense competition. Many different microbes battle for dominance in these tiny worlds, and this certainly can include a brand-new sourdough starter, which is essentially just some flour (whole grain, please!) and water mixed together. So, it can help to create some selective pressure for the right microbes to grow. 

One genius trick developed by Debra Wink is to add acid to your first flour and water mixture, by mixing some pineapple juice into the initial, 50:50 flour to water mixture. This creates an environment where unwanted microbes will be outcompeted by the microbes we want to grow, since sourdough yeasts and bacteria are quite tolerant to acidity! By adding some acid right at the start of the process using pineapple juice, we lower the pH and ensure that the yeast and lactic acid bacteria we want to thrive do so. 

Making your own sourdough can be as simple as the following process, which I recently attempted using both whole rye and whole wheat flours. 

  1. Mix 2 tablespoons whole grain flour and 2 tablespoons pineapple juice in a small container. Cover loosely, so it doesn’t dry out, but still receives some air flow – Saran wrap with a couple holes poked in will work nicely. 
  2. Wait. After some time (anywhere from 1-3 days) you will start to see signs of life – small bubble in the dough! This means that a potential sourdough culture is starting to establish itself. 
  3. You can start feeding the sourdough once you see lots of bubbles. To feed your sourdough, I recommend a 1:2:2 ratio. This means that for every 25 grams of sourdough, I’m feeding with 50 grams of flour and 50 grams of water. Having a digital scale helps a lot here! 
  4. Observe the fermentation rate of the sourdough. How long does it take to triple in size? Keep feeding, until it is tripling in size within 8 hours. Usually, this process takes 7 days from the initial flour-juice mixture to a sourdough reliable enough to bake with. Once it is rising reliably, you can feed it with all purpose or bread flour. 
  5. Grow enough of your brand new sourdough to make a loaf of bread!

Happy fermenting!

Richard Preiss is a microbiologist and entrepreneur who was inspired to make great bread through a passion for experimentation and good food. Richard has been making bread at home using his house-cultivated sourdough starter since 2013, constantly tinkering and experimenting to make his bread better and easier to make. 

10C is a not-for-profit community organization. Please consider a donation to support our work. If  you find this content useful, we would appreciate a small donation to our Friends of 10C campaign – every bit helps.  

minga by 10C sourdough bread baking


Check out the upcoming Minga Workshops:

Sourdough Bread Baking –

Join us on a fragrant Sunday morning to explore one of the most ancient human activities, baking bread. We’ll make bread using the traditional sourdough technique. You’ll leave the workshop with a fresh batch of dough to bake the next day, a freshly baked loaf of bread, a healthy and predictable sourdough starter, and the knowledge and confidence you need to make high-quality, rustic, sourdough bread at home.

The master recipe that you will learn can be modified to create unique recipes that include various types of whole grains and whole grain flours, nuts, seeds, and fruit.

 

What you will learn

  • The steps to make an excellent loaf of rustic, sourdough bread.
  • How to weigh and mix ingredients.
  • How long to let the dough rise
  • How to shape it and how to support it while it rises again before baking.
  • How to care for your sourdough starter so that it will always make excellent bread.

When:

Choose a date

  • Sunday January 26
  • Sunday March 22
  • Sunday May 24

Time: All dates above are from 10:00-1:00pm

Get Tickets Here


Traditional Pasta Making

Join us on a Sunday morning to learn the techniques behind making traditional pasta! We will make an egg pasta completely from scratch. You will leave the workshop with a full belly and a batch of your favorite pasta to cook at home. The recipe you will learn can be used to make many different types of pasta, and experimented with to suit your taste.

What you will learn:

The steps to make a delicious batch of tender fresh pasta.

How to weigh and mix ingredients.

How long to let the dough rest.

How to roll, cut and shape the pasta into many varieties.

How to pair your pasta with sauces and toppings.

 

When:

Choose a date:

  • Sunday February 2
  • Sunday April 5

Time: All dates above are from 10:00-1:00pm

Get Tickets Here


Wild Edibles Identification & Foraging

wild ediblesHone your senses and learn to seek out yummy treats in the natural world around you. You don’t have to go into the deep dark woods to find wild edibles! This workshop will help you gain some basic literacy about the natural world, and what you can safely eat in your own backyard, along your favourite trails, or even in your school yard (Kids under 12 can attend for FREE with a ticket-holding adult!!!). Whether you are excited about building self-reliance, finding ways to engage your kids in being outside, or just curious about distinguishing members of your naturally growing neighbourhood, this workshop will set you up with basic knowledge, fuel your enthusiasm, and give you some ideas for ways to continue learning. Wild foods are very nutritious and often have much higher amounts of minerals and nutrients than their domesticated counterparts, they not only benefit one’s nutrition but can also be a medicine and they do all the work of growing themselves for free!

Join experienced forager and nerdy biologist Luke Eckstein in exploring and gathering from what is around us. We will see what’s out right now, touch things, taste things, and discuss all aspects of foraging. We will practice our identification skills, share knowledge and get better acquainted with the world of plants (and mushrooms if we encounter any)!

YOU WILL LEARN:

  • Plant Identification (possibly mushroom identification too!)
  • Sustainable harvesting and land stewardship
  • Risks, hazards and safety for heathy foraging
  • Eating and cooking tips for enjoying your foraged treats
  • Tricks to help you train your senses to find edibles in your daily life and outdoor adventures

When: Saturday May 23rd or July 11th, 10:00am – 1:00pm

Get tickets here


Wild Mushroom Identification & Foraging

Fungi are often a hidden part of natural communities but they are very important and incredibly fascinating in the many ways they work ‘behind the scenes’ of nature. They are a mind-bogglingly diverse group adapted to every niche of the natural world and despite sometimes being tough to spot, there are probably mushrooms all around you when you venture into the woods.

Come on walk in the woods with experienced forager and biologist Luke Eckstein to explore the amazing world of fungi and mushrooms this fall! We will see what kinds of mushrooms are fruiting right now, learn and practice basic identification skills, learn about the habits and ecology of the fungi we encounter, and talk about simple and delicious recipes to eat your foraged fungi.

You will learn:

  • Mushroom Identification
  • Risks, hazards and safety
  • Sustainable harvesting
  • Which mushrooms to look for at different times of year

When: September 12th, October 3rd, or October 24th, 2020. 10:00am-1:00pm.

Get tickets here