Baking class in Böheimkirchen: rye sourdough & small pastries
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Team events and private groups
What's included
Location
Duration
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Class description
Learn about the benefits, uses and production of rye sourdough as well as the different types of flour and their character.
Dive into the art of baking and learn how to make delicious small pastries and strong rye sourdough bread without added yeast with an aromatic crust.
Let our bread sommelier and master baker introduce you to the secrets of baking bread.
What are we going to bake?
- Strong rye sourdough bread without added yeast with aromatic crust and fine crumb
- Fluffy small pastry dough, from which classic hand rolls, poppy seeds and salt sticks are baked
How does this activity work?
- Tips from our master baker, miller and certified bread sommelier Paul
- Production of fine small pastries (hand rolls, poppy seed flesserl & salt sticks)
- Characteristics of bread cereals wheat, rye and spelt
- Overview of the most common types of flour & what they are used for
- Sensory tasting of baked breads and pastries
- Benefits of rye sourdough on the baking result
- Understanding rye sourdough and baking with it
- Knowledge about (bread) baking
Who should definitely take part?
For all baking enthusiasts who want to deepen their knowledge and learn the art of baking sourdough bread.
Details to remember
What to bring?
Good mood and interest in baking. An apron and a container for the finished bread would be an advantage.
What is included?
- ingredients
- recipes
- courseware
- rations
Paul´s Brotmacherei
We stand for regionality, quality and, in particular, genuine bread craftsmanship. We love sharing our passion for (bread) baking with you.
