Bread & sourdough
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About this class
Home-made bread is very trendy — and not without reason!
Not only do you know what's in it, but also the shelf life, digestibility and, of course, the pleasure of far every bread you buy — see for yourself.
In this course, you will learn how to make your own rye sourdough bread, how to maintain and
carry on with your work and how to bake your own bread from A to Z. Sourdough is a natural raising agent for bread and the actual original form of baking without artificial additives, with which the pastries are overflowing today. It gives bread its unmistakable taste and guarantees long-lasting freshness. In addition, we will make small pastries and delicious spreads that you won't want to miss anymore — we promise!
And very important: We provide you with everything you need to safely bake at home.
As always, there are also lots of valuable tips and know-how on this topic. We'll show you how it works!
Have we sparked your interest? Then secure your course spot right away.
This is what you get home with you:
— Your own sourdough bread and small pastries
— Good and tried and tested recipes — Your own sourdough starter to continue at home
— so you can get started right away (please bring a clean screw-top jar)
What you’ll do in the class
— Producing sourdough
— Processing dough
— Important factors for sourdough processing and management — Much more...
Who is the class suitable for?
For anyone interested aged 14-99 years (or by appointment)
Details to remember
Konditorei-Akademie
Our courses at the Konditorei-Akademie provide you with the knowledge you need to bake successfully — regardless of your previous knowledge. All you need is interest. Inner motivation, backed by interest, is the best way to learn something new. Come to Würzburg now.
