Friday, 08 November 2024 - Saturday, 09 November 2024 Show all dates
Slow Baking
Yeast-reduced to yeast-free baking
This course comprises 2 course units. The day before, we prepare everything together (starter, sourdough...) that we need for the baked goods on the baking day (next day) in order to be able to bake yeast-reduced and yeast-free.
Learn:
- How to make bread and pastries with very little yeast.
- How to do without yeast completely and bake exclusively with sourdough.
- ‘Re-breeding’ sourdough - How to make sourdough so strong that you can do without yeast.
- How to work the dough so that you don't ‘crush’ all the air bubbles again
- How to prepare the dough, take care of it in between and handle it until the end.
- Which utensils and techniques are required in addition to ‘normal baking’.
Previous knowledge: Ideally, you have previously attended the basic bread baking course. This course builds on this previous knowledge.
Price per person: € 115.00
Instructor: Bettina Tertinjek, BEd, master baker and confection
Date and time
Event location
Leutschach an der Weinstraße - Serschenhof Tertinjek
Venue
Bettina & Gregor Tertinjek
Remschnigg 57
8463 Leutschach an der Weinstraße
