A workshop to explore a favorite food: Bread. We will look at different types of bread-making, different types of grains, different types of flour. We will then learn how to nourish a sourdough and the process of making a traditional sourdough bread with non-wheat, low gluten (& gluten-free) whole grains (Einkorn, rye, buckwheat). We will also look at ideas to use leftover sourdough. Participants will have the opportunity to taste and take home some delicious, real sourdough breads and leave with all instructions and their own sourdough starter(s) to finish the process at home.
Investment: 50 Euro
Registration obligatory here: https://www.metabolance.com/group-sessions-workshops/