Autumn Masterclass Schedule

Daily Online Masterclasses: Practical Kitchen Chemistry & Traditional Self-Reliance

New sessions release daily at 7:00 AM. Follow along below to prepare your pantry, tools, and hearth.

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Date Session Topic Focus & Science
Wed, Sep 16Class 105Salt Curing & OsmosisCellular osmosis, water activity, coarse unrefined mineral salt
Thu, Sep 17Class 106Lacto-Fermentation vs. PicklingLactobacillus & lactic acid vs. heat-processed acetic acid
Fri, Sep 18Class 107Low-Heat Sun & Air DehydrationTemperature thresholds (<105°F), preserving aromatic terpenes
Sat, Sep 19Class 108Oil & Honey InfusionsAnaerobic lipids, water activity in raw honey, preventing spoilage
Sun, Sep 20Day of RestSabbath for the HearthHomestead stillness and recovery
Mon, Sep 21Class 109Building a Secure Winter LarderWeek 2 Finale: Ring removal, root cellaring dynamics, FIFO rotation
Tue, Sep 22AnnouncementWeek 3 Reveal: Cast Iron MasterySurface friction check & previewing iron chemistry
Wed, Sep 23Class 110Molecular Science of PolymerizationCross-linked unsaturated fatty acids & micro-layer bonding
Thu, Sep 24Class 111Oil Chemistry & Smoke PointsPolyunsaturated fat profiles; grapeseed vs. flaxseed vs. lard
Fri, Sep 25Class 112The Myth of Soap & WaterModern detergents vs. old lye soap; flash-evaporation on heat
Sat, Sep 26Class 113Thermal Management & RetentionVolumetric heat capacity, preheat soak, Maillard caramelization
Sun, Sep 27Day of RestSabbath for the HearthAutumn quietude and homestead pause
Mon, Sep 28Class 114Restoration & Flash Rust Removal50/50 vinegar baths, preventing flash rust, baseline oil reset
Tue, Sep 29Class 115Acids & Reactive Pan CookingpH thresholds (<4.5), brief pan deglazing, barrier maturity
Wed, Sep 30Class 116Dutch Oven Hearth MechanicsTrapped steam dynamics, crust gelatinization, radiant rise
Thu, Oct 1Class 117Autumn Harvest Vegetable SearingRoot vegetable moisture extraction, space crowding, starch breakdown
Fri, Oct 2Class 118Campfire & Live-Coal Hearth HeatHardwood coal radiation, ash mitigation, 1/3-under 2/3-over lid rule
Sat, Oct 3Class 119Thermal Shock & Structural StressHigh-carbon crystalline graphite lattice, contraction fractures
Sun, Oct 4Day of RestSabbath for the HearthOctober transition, quiet fireside reflection
Mon, Oct 5Class 120Carbon Steel vs. Cast Iron1% vs. 3% carbon ratios, agile responsiveness vs. heat sinks
Tue, Oct 6Class 121Fall Fruit Sugars & Pan BakingSucrose and fructose caramelization, 5-minute hot unmolding
Wed, Oct 7Class 122Deep Restoration: Lye & ElectrolysisHydroxide saponification vs. cathodic electrolytic reduction
Thu, Oct 8Class 123The Six Finishing SaltsFlaky, smoked & infused salts; texture, flavor bursts, finishing technique
Fri, Oct 9Class 124Ultimate Fall Comfort MealReader favorites; braising, slow cooking, community comfort food
Sat, Oct 10Class 125Harvest Salt Gift SetCurated finishing salt gift boxes; holiday gifting for cooks
Sun, Oct 11Day of RestSabbath for the HearthMid-autumn pause, quiet fireside reflection
Mon, Oct 12Class 126Cooler Fall SourdoughTemperature-driven fermentation; longer, forgiving rise windows
Tue, Oct 13Class 127Goat Milk Soap for Fall SkinLactic acid & natural fats; gentle cleansing for dry autumn skin
Wed, Oct 14Class 128Harvest Sheet-Pan DinnerHigh-heat roasting; smoked chili salt finishing
Thu, Oct 15Class 129Tallow and LardTraditional rendered fats; smoke points, flaky pastry, roast potatoes

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