Sun, 20 Oct|
Natural Sourdough Bread Workshop - October 20, 2019
SOLD OUT! An afternoon to learn how to bake natural sourdough bread while sipping a glass of wine against a background of music! Take a bag with everything to make bread at home and have a good time during the aperitif-tasting following the workshop. -20% with the code AUTUMN2019!
Heure et lieu
20 Oct 2019, 13:30 – 18:30
Alley 3, La Ruelle 3, 1163 Etoy, Switzerland
À propos de l'événement
There is something magical and exciting about the process of making your own bread. This magic is even more present when you learn how to develop and grow your own natural leaven.
This is what you will learn in this one afternoon course, followed by an aperitif garnished with regional products and very good bottles, and more particularly:
- how to create, activate and maintain a natural leaven as well as the benefits of leaven
- the simple method to create homemade natural sourdough bread, step by step, and in practice. You will leave with your dough to bake at home (bread of 400gr)
- the basics of baking calculations as well as the different cooking techniques in a household oven to obtain the same results as in baking.
The price includes:
- 5 hours teaching in small groups;
- illustrated course material;
- after-course email support for specific questions and to help you with your first bread alone at home
- tea and coffee during the course;
- aperitif garnished with regional products and very good bottles from our cellar; and
- bag containing all the specific material needed to continue making homemade bread, namely:
* recipe cards with basic bread and sourdough recipes
* professional quality pressed wooden banneton, German manufacture
* dough cutter
* pastry horn
* mini-maryse to work the leaven
* snack mounted on wood (specific blade for baking bread)
* sourdough jar
* copy of my dehydrated sourdough with instructions for rehydrating and maintaining it
* 1kg of flour from Moulin de Lavaux
To allow all participants to acquire knowledge of the course, it is limited to a maximum number of 4 participants and a minimum of 2.