$25
Taught by Ethan Triplett, Ph.D.
Revival Mill & Bread Co. — Classes
I’m Ethan Triplett, a plant scientist and miller with a deep curiosity for how food works. With a Ph.D. in crop physiology, I’ve spent my career researching plant traits and genetics—but my passion doesn’t stop in the lab. I love applying scientific rigor to the traditional art of preservation. As the Master Miller at Revival Mill, I’ve dedicated myself to understanding grains and plants from the soil up. Now, I want to show you the microscopic magic that happens when we let nature take its course. I’d love for you to join me.
Lubbock Arboretum
4111 University Avenue, Lubbock TX
March 7, 2026 at 10:00 AM
Intimidated by Fermentation?
Let’s Break It Down to a Science!
Dive into the fascinating world of food preservation and discover the “science behind the funk”—no lab coat required. We’ll strip away the complexity and show you exactly how to harness the natural good bacteria that create those bold, tangy flavors you love. Instead of worrying about what’s happening in your crock, you’ll learn the simple cues that ensure safe, delicious results every time. From crisp pickles to complex vinegars, you will leave with the know-how to preserve the harvest and join the growing Revival Mill & Bread Co. culinary community. With my practical guidance, you’ll be fermenting on your kitchen counter with total confidence!
Course Overview
Meet Dr. Ethan Triplett
The Science: What is Fermentation?
Gut Health & Nutritional Benefits
Safety First: Good vs Bad Bacteria
Lacto-Fermentation: Harnessing friendly bacteria for pickles and krauts.
Salt & Sugar Curing: The ancient art of dehydration and preservation.
Vinegar Brewing: Converting alcohol and sugars into acid.
Prepping Vegetables for Maximum Crunch
Calculating Salinity Percentages (The Baker’s Math of Fermentation)
Monitoring pH and Acidity
Troubleshooting: Mold, Yeast, and Texture
Flavor Profiling: Balancing Sour, Salty, and Sweet
Why Join This Course?
Ever found yourself staring at a jar of homemade pickles, wondering if they are safe to eat? Unsure of the difference between rotting and fermenting, or puzzled by why your vinegar lacks punch? Let me be your guide through the chemistry.
Embark on a journey with my scientifically grounded course, designed to strip away the guesswork and empower you with the skills to consistently craft safe, shelf-stable, and delicious foods.
About This Course
3 Lessons, 12 Segments
2 Hour Live Course
Details: Embark on a flavorful journey into the world of preservation alongside plant scientist Dr. Ethan Triplett. From demystifying the science behind the funk to crafting crisp pickles and complex vinegars, this introductory class invites you to discover the art and chemistry of safe, delicious fermentation.
- When – March 7, 2026 at 10:00 AM
- Instructor(s) – Ethan Triplett, Ph.D.
- Available Seats – 40
- Location – Lubbock Arboretum
- Where – 4111 University Avenue, Lubbock TX
