Beschreibung

A bread baking course for enthusiasts who have little experience in baking bread or those who wish to expand their expertise. This baking workshop is all about rye sourdough. We explain how important natural sourdough is for really good bread. We will show you how to start a sourdough as well as how to feed, use and store it. This is our most popular course, and for the first time, it will be held in English. 

This baking course is completely hands-on and you will be baking a hearty, traditional Austrian ‚Mischbrot‘  and crisp hand-shaped bread rolls. During the three and a half hours you will be shown how to produce professional style breads in a typical household oven. We will explain what baking in a dutch oven is all about and how stale bread in the dough gives the bakes a special aroma as well as keeping them fresh longer.

Together we will bake:

• A classic, traditional Austrian ‘Roggenmischbrot’ (a rye wheat loaf)
• Crispy wheat rolls using rye sourdough

All breads and rolls baked by the participants can be taken home. The baked goods prepared by the workshop instructors will be tasted during the course.

Coffee, Sonnentor organic tea, juice, wine, Prosecco and beer will be available.

Everything you need for the workshop is provided, including aprons, recipes and all the equipment and utensils required for baking. Please wear clothing that can get floury and suitable, non-slip footwear for the bakery. We provide carrier bags for taking your baked goods home. However, we very much appreciate your help in using paper and plastic responsibly and would like to thank everyone in advance who brings their own bags for carrying the baked goods.

Duration: approx. 3.5 hours

Please note our rebooking and cancellation policy.