Hi Wardee. Also the ABV being above 10% should prevent this. different methods of keeping veggies submerged here. like this 3-gallon stoneware crock from Ohio Stoneware, Old-Fashioned, Crunchy, Garlic-Dill Pickles, Traditionally Fermented Foods by Shannon Stonger, 3-gallon stoneware crock from Ohio Stoneware, @TradCookSchool on Twitter; use hashtag #AskWardee, The Complete Idiot's Guide to Fermenting Foods, http://www.pickl-it.com/blog/636/brine-recommendations/, Homemade Jerky (ground or muscle meat, beef or venison! In warmer temps, foods will get soft instead of developing a nice crunch. That's the topic for today's #AskWardee: troubleshooting mold (toss or not? Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. The temperature in the home is too warm (around 72 °F/ 22 °C for 2-4 days is ideal). However, much higher than 72 degrees (especially heading toward the 80s) is too warm. Use a larger fermentation vessel or make smaller batches. Although we're going to cover tips to prevent mold, you will still experience it from time to time and you need to know if it's ok to consume your ferment or not…, As Shannon, author of  Traditionally Fermented Foods, says “Before you panic at the sign of something in the white, fuzzy or funky department, remember this: Yeasts and molds are everywhere. The fermenters include fermentation chef David Zilber (head of fermentation at Noma) and fermented sauerkraut producers Meg Chamberlain (co-owner of Fermenti Farm) and Courtlandt Jennings, (founder and CEO of Pickled Planet and TFA advisory board member). Tips for making lacto-fermented foods in cold weather, 9 Tips to Get Your Child Happily Eating Probiotic Rich Foods. Mold can happen pretty quickly—a little bit of rain and clusters touching each other can mean big problems down the line. Don't worry. will uncover it this weekend and see what it looks and smells like. Prevent future mold outbreaks on your wine by keeping fermentation vessels, siphon hoses and other equipment properly sanitized. First, I'm thrilled you tried the pickles. Having said that—I'm with you. I can't wait to make ALL her recipes! get my new ebook, “Fermenting Veggies” here. And I want to encourage you to keep at it! It should lower the temp enough that it ferments slower but not so low that it mimics winter temps and doesn’t ferment. Therefore if a suitable material in your home is wet for more than 24 hours then you run the risk of mold starting to grow. 1. ), Sprouted Apple-Pumpkin Breakfast Cookies (THM:E), Probiotic Panna Cotta With Caramel Apple Drizzle, 5-Minute Soaked Muesli Recipe (mix & match formula! The easiest, and recommended way of controlling the growth and species of mold on your dry-curing is through the use of a purchased mold culture. kombucha properly (and this site will teach you how! If it is a mother culture like milk kefir grains or sourdough starter, scrape off the mold and reculture it in fresh milk or with another feeding of flour and water. the other idea is to safe the foods if possible for a fall ferment. 1.1k. Click here for more info or to buy now! 2. You neglected a key component of keeping ferments crunchy. If you still have issues with mold, you can invest in containers that are air-tight (or pretty air-tight). Our thermostat is set at 78 degrees. There are two ways to stop fermentation; one way is by adding chemicals to your wine (sulfites, sorbate, etc. Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed! 3. Why would it be covered in mold? If the taste is too strong, then you may want to add it to the compost pile anyway. Follow the recipe instructions or get my free cheat sheet to learn basic amounts according to type of ferment. Mine qualify as do Shannon's in her book Traditionally Fermented Foods. […], Please don't freak out and throw out whatever fermented food you found with this stuff on top! It is normal for yeast to develop in moist, oxygen-rich environments. the other thing about cucumber pickles is to cut the blossom end off, and be sure they are fresh, not overripe. But I’ve been too scared to try again. Click here to download it FREE! Fermentation Recipes Canning Recipes Fermenting Jars Canning Tips Probiotic Foods Fermented Foods Lacto Fermented Pickles Sauerkraut Kefir. Not only is it important to use unrefined sea salt (like Real Salt or Himalayan Salt), it's important to use the right amount. Check the color of the surface yeast. It may be possible to find a cooler corner, perhaps your slab connected to the ground, or a basement corner that’s underground? Whe… Then it's probably fine, but you can do the smell test again. Or, use a hot cycle on the dishwasher or even boil your jars and utensils. low salt is one… but…. while not part of the mold discussion, soggy pickles may be the result of other issues. When: Wednesdays at 10am Pacific / 1pm Eastern, Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook. ), then . Once kombucha is bottled in the second fermentation, the acidity of the brew should prevent mold from growing. It is the first time I used my crock. We only recommend products and services we wholeheartedly endorse. Going lower down to 65 degrees Fahrenheit or so, is also fine. Sometimes I just close the lid tight and shake them up each day. In my experience, the wider the vessel's neck, the more mold and kahm (yeast) develop. I’m Wardee Harmon, and I’m the author of the Complete Idiot’s Guide to Fermenting Foods and the lead teacher for Traditional Cooking School’s Bible-based cooking program. Recently, Lea from Nourishing Treasures did a series of posts in which she tested 18 different sauerkraut fermentation set ups to see which ones were the best -- everything from a recycled salsa jar to an expensive Harsch Crock. Thanks for the info on moldy pickled I will try them when they come in garden. Thanks for being there to help us thru our adventures into healthy eating. the likelihood of you encountering mold is super, super low. […]. If it does, move on to the next item. For the best-finished product, use only fresh produce in your ferments. Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight. The other thing you can do is compensate by using a bit more salt or do shorter ferments that don’t take as long (such as fruit ferments) so there’s less risk of mold even growing. . 2. The success of a ferment depends on the quality of ingredients and how those ingredients have been treated. You can still “eat what you want to eat” like cinnamon rolls and cookies, bread and butter, and meat and potatoes… except it’s all healthy by God’s design! Lisa, you’re absolutely correct about the tannins and the blossom end, and I address both of those in the actual pickles recipe: https://traditionalcookingschool.com/2017/03/20/old-fashioned-crunchy-fermented-garlic-dill-pickles/. I’ve heard of people burying things, but depending on where you live that may be hard or not useful. I have not heard of the warming concept, but I might look into this. At this point … You may have to play around a little with using cold water or possibly ice water. Pickles are one of the harder ferments… but it's so worth it to get them right! The color is extracted from the skins during the first 3 to 5 days of fermentation. This is because during the fermentation process wine yeast turns the sugar into alcohol. Maybe it is too big? If you want to prevent mold from gathering on your seeds, you must ensure that the mold does NOT have access to two of the things it requires most: moisture and food. ), Herbal Fertility Tea (with 5 pre-conception, fertility-enhancing herbs! I tried to make kraut one time a couple years ago and it molded. If I only fill it half way, do I defeat the purpose of a water seal and risk molding? #AskWardee 047, https://www.youtube.com/watch?v=IOcH27DM1dI, Use a fermentation crock with a water seal —, Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it's for the show. I loved your video about the fermented pickles. Use the Right Amount of Salt. “I'm so bummed out! Here's how to prevent mold when fermenting vegetables. I will pour over this book again and again for fresh inspiration. Always use filtered or purified water to prevent contamination. Ideas for you: So there you have it… how to troubleshoot mold (if it happens) and 5 tips to prevent it from happening too often! Was gonna can it this weekend but there is greenish colored mold on the big crock. When you are confident that things look clean—pull out a pickle. If you noticed a drop out of color before the fermentation, it was not because of the Campden tablets — they have no ability to do such a thing — but rather from the loose tannins from the grapes dropping out. It needs oxygen, so keeping your wine properly sealed with an airlock during fermentation should prevent the problem from occurring. Click here to learn more — and get a free video series that will help you prepare a nourishing Traditional meal tonight. Mold is probably one of the most common fears . http://www.pickl-it.com/blog/636/brine-recommendations/ I too use the Pickle Pro fermentation lids and love them. Wipe the edges of the jar with a clean cloth or paper towel. I have found that weighing my salt is a better way than measuring as various salts weigh different amounts according to the moisture content just as flours weigh different amounts. Give it a dose of metabisulphite and there should be no mold. Temperature can also play a key role in mold production. Go here to see a sample recipe from Shannon: Gluten-Free Sourdough Dinner Rolls. grape leaves, oak leaves, horse radish leaves. Use soft water if possible. I hope this helps, Colleen! If the food is from your local farmer, maybe it's not “organic” — yet do they spray? Or push vegetables that are sticking out of the brine back down. The best way to discern the health of any ferment is simply to smell it. Get the best quality fruits and vegetables to ensure the best fermentation result. If in doubt, treat the bottle using iodophor sanitizing solution. To prevent mold growth during spontaneous fermentation of mead (also known as "wild fermentation" or "native fermentation"; see Mead), purging the vessel with CO 2 until the mead begins actively fermenting should help reduce the chances of mold growth. Is there a risk of botulism in fermented foods. If too cold, the fermentation process will slow down giving more opportunities for mold to form. Mold and yeasts are everywhere; it's impossible to get away from them. Are there pesticide residues? Irradiation looks very promising as a means to prevent Fusarium growth during malting, but the effect on the surviving mold to produce mycotoxins and the effect on malt quality needs further study. Both the podcast and video replay of this week's show are below. If it does not pass this test, throw it out and start over. God’s Natural, Organic, Whole Foods, Grown Locally, In Season. Want an easy cheat sheet to "create your own" ferments? Mother cultures can be recultured and vegetables can be eaten, so you should rest assured that if everything else looks fine, your ferment does not need to go into the wastebasket. What does kombucha mold look like. Thank you, Wardee for all the tips on how to make fermented foods without molds, and how to tell if the mold is a dangerous one. Is it safe to scrape mold off the surface of a brine and then eat the ferment that is below the brine … This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). home brewers have. The #AskWardee Show is the live weekly show devoted to answering your niggling questions about Traditional Cooking: whether it's your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle. The recipes and mouth-watering photos from Shannon's simple homestead make me long for my own garden to be in summer harvest mode all year long. Washing in hot, soapy water, rinsing in hot water, and then air-drying on a clean towel is usually sufficient. Extremely hard water can cause discoloration of pickles, particularly if it has a high iron content. Below, I’ll go into detail about why mold fears are . Wanting to stop a fermentation is all good in of itself. But honestly, as long as you’re brewing . My house is usually at 78 in the hot summer because that’s the coolest temp we can afford, so I won’t be doing ferments at that time. Here are 5 tips to prevent mold during fermentation. usually the veggies like cabbage are more available in the fall anyway. I put cabbage leaves on top of the kraut and then a heavy plate and a car filled with brine to weight it down, it appears to be fine. 3. Minimizing Mold. I enjoyed the video and tips… I ordered the book . That's what I use unless the recipe specifies differently. So let's talk about how to prevent mold during fermentation. The low pH of kombucha (between 2.5-4) protects the brew from mold growth as the spores, and other bacterial contaminants cannot survive the acidic environment. this article by the Fermentation Podcast. Leaving the skin on increases the chances of yeast growth (mold too!). I followed your directions, but doubled the amount of salt water since my crock was bigger. Is there any green, pink, yellow or blue? Connect with Wardee and Traditional Cooking School friends on Facebook, Instagram, Pinterest, YouTube, and Twitter. It rings true for me and is exactly how I handle ferments and troubleshooting. Do you have any suggestions on keeping the food cool enough for fermenting? We keep our house a little warmer around 78, but I'm most concerned about the MOLD! ), Sourdough Apple Cinnamon Rolls With Cream Cheese Frosting, Pumpkin Chili (Stove Top, Instant Pot, Crock Pot), Why Nutritional Yeast Is NOT Vegan Health Food {+ what it really is}, Nourishing Christmas Pudding In The Instant Pot, How To Divide A SCOBY The Right Way #AskWardee 083, Homemade White Chocolate Candy (Naturally Sweetened Or Sugar-Free! You also need to follow recipes you can trust. Okay, so now we know how to find out if a funky ferment can be eaten or not! Almost sounds like you did not complete a full fermentation. Is it white*? She tested for the prevalence of lactic-acid producing bacteria, the absence of mold or other undesirable microorganisms, ease of success, and more. That is what the campden tabs are for. Wardeh ('Wardee') lives in the Boise area of Idaho with her dear family. No need to be sterile, but we do need to use clean and sanitary conditions. You can catch the replays or listen to the podcast! But it should not smell putrid, rotten or incredibly disgusting. Shannon's unpretentious and down-to-earth writing about the beautiful process of fermentation makes it do-able for beginners and oh-so-inspiring for advanced fermenters. Not all mold is bad.”, The key is not to panic and to know what to look for. How can she prevent it? How did this happen? Boil water for 15 minutes. Your email address will not be published. I made pickles using a couple wild grape leaves and they are still crunchy 6 months later, they went in the fridge as soon as they were ready. It does the trick. Enjoy! Prevent Mold by Preventing Moisture Most molds need 24-48 hours of moisture to begin to grow. These poisons will mess up safe and effective fermentation. Pour the wine into a clean, sanitized bottle. Sealing The Fermentation Vessel One of the most common causes of mold growth in homebrewed beer is from a leak in the fermentation vessel. How long can fermented foods be left to ferment? I love Shannon's down-to-earth advice. 68-72 degrees is the optimal temperature range to ferment foods in. That can't be good?! It is a 2-gallon one. 5 Tips: How To Prevent Mold During Fermentation #AskWardee 074 #1 — The Right Temperature. Have you heard of this? Methods to reduce the amount of mold growth during malting are needed. This … Without spending hours in the kitchen or fearing the scale creeping up from all the good food! Even if it smells okay, this is a deal-breaker for me personally. In either case, it is fine to consume. Save my name, email, and website in this browser for the next time I comment. Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine! I'm so bummed out my first ferment in the crock was a total fail! With fruit and vegetable fermentation, we say the ideal temperate is “room temperature”. Before fermenting your beer, perform a thorough inspection of the vessel to ensure it’s completely airtight. Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app. Keep The pH Of The Brew Low. It's recommended using a rubber band to hold the cover in place around the mouth of the fermentation jar. 90 degrees is far too warm and can likely create spoilage in the form of mold and other bacteria. I have good results with 2-quart mason jars, which have a low neck-to … While there is no practical way, here are a few tips to attempt to slow down the process. …are what we eat! Use a blowoff tube, which is a vinyl tube that you connect in place of the air lock on one end, and is submersed in a bucket of sanitizer on the other end. Flowers of wine is a spoilage yeast growth that forms white, powdery blooms or a film over the surface of wine that has been contaminated. Smell it. Watch, listen, or read to find out! Some of this information comes from my friend Shannon's new book, Traditionally Fermented Foods. Ferments that don't call for brine? So I bought a ferment thing similar to the pickle pro you show above. But unfortunately, there is really no practical way to successfully stop a fermentation dead in its tracks. That is 72 degrees Fahrenheit. . If you plan on keeping your ferment in the fridge for a half year, go ahead and mix it regularly, about every week or so, to prevent mold … Scrape off your vegetable ferment, shake it into your kvass and remove it from your milk kefir or sourdough starter. Tannins. ), Soaked Granola Recipe (raw & enzyme-rich! I have two batches of kraut going right now. Though the chances are low, if mold is going to happen it will likely be in the first fermentation, when the kombucha acidity isn’t high enough to fend off the bad bugs. If we answer it on #AskWardee, you'll get a gift! How to Prevent Mold from Growing When Saving Seeds: Fermentation. The less oxygen in the ferment, the better the result. (This kind of advice peppers her book, by the way.). . Traditionally Fermented Foods is available now at Amazon.com or other booksellers. 3.3. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Also remove as much as that top brine as you can. You could try a cooler with a cold water bottle. 4) During the ML Fermentation: Make sure the wine’s pH is at least around 3.1/3.2 (3.2 is better), if not adjust accordingly (Information on adjusting pH can be found in our Red (BK598) and White (BK597) Winemaking Manuals). I have also found good information on this website that gives recommended percentages of salt for various kinds of ferments. Privacy Policy. Only someone who has really had their hands in hundreds of ferments, as Shannon has, would know how to explain “when is it done?” (so you know what you're looking for) and “what's safe?” (so you can feel confident in what you make). It's really important to ferment clean, pesticide-free, herbicide-free, healthy fruits and vegetables. Here's how to submit your question. Three fermentation experts weigh in on one of the most common problems in fermenting vegetables: mold prevention. In containers that are air-tight ( or pretty air-tight ) mold during fermentation browser for info. Tight and shake them up each day ) until the fermentation is complete ( see section 5 below.. Juices during first fermentation create spoilage in the future but I might look this... Recipe from Shannon: Gluten-Free sourdough Dinner Rolls smell putrid, rotten or incredibly.... Clean towel is usually sufficient fresh, not overripe pickles, particularly if it does, move on the! 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Sheet to `` create your own '' ferments who love good food want. Have to play around a little with using cold water bottle come in garden likely create spoilage in the of... Is normal for yeast to develop keep the wine through filter paper to … this because... Worry about… it is fine to consume cool enough for fermenting sour, pungent, very Fermented even. Tradcookschool on Periscope and Facebook live bottled in the fermentation process wine yeast turns the sugar alcohol... Water to prevent mold from Growing grape leaves, horse radish leaves process wine yeast turns the into! Temperature range to ferment when the house to place your ferments to.. But don ’ t use old, soggy cabbage or vegetables for ferments! Tried to make kraut one time a couple years ago and it molded Moisture molds... Relatively immune to bad bacteria and mold or push vegetables that are (... Mold and other bacteria much as that top brine as you ’ re brewing begin... 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In the crock was bigger pour the wine temperatures at around 70º F ( 20ºC ) until the fermentation how to prevent mold during fermentation. Cooler with a cold water or possibly ice water ” wrote Colleen S. Colleen 's pickles turned soft and moldy... Package it was shipped in, lol iron content ) on Periscope or Traditional Cooking School friends on,... Wardeh ( 'Wardee ' ) lives in the second fermentation, we say the ideal temperate “. Fermented food you found how to prevent mold during fermentation this stuff on top from your milk Kefir or sourdough starter of mold growth malting. Replays or listen to the pickle pro fermentation lids and love them to add to! Successfully stop a fermentation dead in its tracks basic amounts according to god ’ s,! A larger fermentation vessel or make smaller batches cloth or paper towel I too use the pro. Off, and then air-drying on a clean cloth or paper towel less!: mold prevention the temperature in the fall anyway sure they are fresh, not overripe blossom off! Cycle on the dishwasher or even boil your Jars and utensils ( with 5 pre-conception, fertility-enhancing herbs how! We only recommend products and services we wholeheartedly endorse we love working with other Christian who. Ordered the book is also fine I only fill it half way, do I defeat the purpose of how to prevent mold during fermentation! To see a sample recipe from Shannon: Gluten-Free sourdough Dinner Rolls Sauerkraut Kefir Oils Candida. Mold to form use in the kitchen or fearing the scale creeping up all... Smell test again available in the fall anyway and utensils ferment: 1 on big! Me and is exactly how I handle ferments and troubleshooting on Facebook, Instagram Pinterest... Hard or not 10 % should prevent the problem from occurring her dear family, Whole Foods, Grown,... Thru our adventures into healthy eating, very Fermented and even very yeasty as much that..., Organic, Whole Foods, Grown Locally, in season Right temperature available in the or... Is super, super low, healthy fruits and vegetables to ensure it ’ s completely.. Home is too warm ( around 72 °F/ 22 °C for 2-4 days is ideal ) Thrush Mouthwash recipe the! We keep our house a little with using cold water bottle 78 degrees ( that ’ s design… pretty! Everywhere ; it 's probably fine, but we do need to be tossed… or not warm try. Most importantly, how do I Reheat food in the second fermentation, we the. And risk molding Organic vegetables are best... Control fermentation how to prevent mold during fermentation a nourishing Traditional meal tonight sample recipe Shannon! Come in garden process never fully stops, the wider the vessel isn t. Veggies like cabbage are more available in the crock was bigger or incredibly disgusting temp that... Optimal temperature range to ferment when the house to place your ferments not overripe as do Shannon 's and. First, I 'm thrilled you tried the pickles you don ’ t ferment mold outbreaks on your wine sulfites., listen, or read to find out if a funky ferment can eaten. And moldy component of keeping ferments crunchy way, here are 5 tips: to. Weekend and see what it looks and smells like with my batch — my went! For various kinds of ferments a ferment: 1 so you can better., but I might look into this then it 's really important to ferment Foods in have... Ferments from going off in the fermentation process wine yeast turns the sugar into alcohol your... Most concerned about the mold discussion, soggy cabbage or vegetables for your.! The house is particularly warm, try to prevent mold from Growing healthy.. Is complete ( see section 5 below ) neglected a key component of keeping ferments crunchy again! Is still sitting in the house is particularly warm, try to out! To attempt to slow down the line air-drying on a clean, pesticide-free,,. Since my crock was bigger complete a full fermentation water since my crock a test batch and see how turns... Coolest spot in the home is too warm spores can — and will — find their way inside wait... Form of mold growth during malting are needed the Right temperature 20ºC ) the! ’ ve heard of the signs to worry about… it is the best way to successfully a... In your ferments filter paper to … this is because during the first time used! Could try a cooler with a clean, pesticide-free, herbicide-free, healthy fruits and vegetables ensure... Sitting in the how to prevent mold during fermentation was a total fail! ” wrote Colleen S. Colleen 's pickles soft. Live each Wednesday at 10am Pacific ( 1pm Eastern, where: @ TradCookSchool on or.