Bake sourdough bread yourself in Düsseldorf
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For yourself or a team. Also great for corporate events or private groups. Get a non-binding quote.
About this class
Discover the art of sourdough baking in a 5-hour intensive workshop in Düsseldorf.
You will learn what wild yeasts and lactic acid bacteria do and how to properly prepare, care for and process sourdough. In addition to well-founded theory, you will work together to make dough, form loaves and bake prepared breads directly on site. Take your fully formed loaf home and bake it fresh the next morning.
Ideal for beginners and for anyone who wants to go deeper when baking bread.
- Learn how to bake sourdough bread yourself from scratch
- Get insights into sourdough management, dough preparation and baking
- Bake together with professionals and ask your questions about baking bread
- Take home your sourdough starter and freshly baked bread
Details to remember
What to bring to the class
- If necessary, a fermentation basket, see options
- A cool box for bread, recommended for warm temperatures and a journey of over 45 minutes
What is included in the class?
- Sourdough starter to take away
- A separate loaf of bread to bake at home and bread on site
- Fresh baked bread to try
- Guide and recipes
- drinks and small snacks
- If required, a fermentation basket for home, see options
Teamevents and groups
Location and accessibility
What you’ll do in the class
- Welcome and introduction to the world of sourdough
- Understanding sourdough management and maintenance
- Prepare and knead dough together
- Tips for dough rest and shapes
- Bake bread in the oven
- Tasting and group exchange
- Bring sourdough starter and your own dough
Who is the class suitable for?
- Anyone who wants to bake their own bread
- Baking enthusiasts and beginners
- Curious people who want to understand sourdough better
Add more to your class
MABON rattan fermentation basket
Our MABON rattan fermentation baskets support your dough during piece cooking and provide the typical shape and a nice crust structure. Made from high-quality Indonesian rattan, stainless steel nails and carefully processed, they offer optimal conditions for sourdough and yeast breads up to a dough weight of approx. 1.2 kg.
With a diameter of 23 cm and a height of 8.5 cm, the fermentation basket is ideal for most classic bread loaves. The included linen insert allows the bread to have a particularly smooth surface and makes it easier to remove sensitive doughs. The embroidered MABON logo gives the basket a high-quality and distinctive look.
Product details
- High-quality fermentation basket made from natural Indonesian rattan
- diameter: 23 cm
- Height: 8.5 cm
- For dough pieces up to approx. 1.2 kg
- Includes matching linen insert
- Linen insert with embroidered MABON logo
- Ideal for sourdough, mixed and yeast breads
- Supports consistent dough development during piece cooking
Care advice
After use, knock out any excess flour and let the basket dry thoroughly. Do not soak in water or put in the dishwasher for cleaning.
MABON wood pulp fermentation basket
The practical and inexpensive alternative for your bread bakery.
Our wood pulp fermentation baskets provide your dough with optimal support during piece cooking and support the uniform development of shape and structure.
Wood pulp is a natural material that is made from finely shredded wood and processed into a sturdy shape. It has been used in professional bakeries for fermentation baskets for many years and is ideal for cooking sourdough, mixed and yeast breads.
With a capacity for dough pieces of up to around 1 kg, the baskets are perfect for most everyday and sourdough breads.
Product details
- Fermenting basket made of high-quality wood pulp
- Retains its shape and is durable with good care
- For the piece cooking of sourdough, mixed and yeast breads
- Supports consistent dough development
- For dough pieces up to approx. 1 kg
Care advice
After use, let the basket dry completely and remove any remaining flour with a brush or by tapping it out. Do not soak or wash in the dishwasher.
You bring your own fermentation basket to the workshop and take your dough home in it.
MABON bread
In our workshop, you bake sourdough bread from scratch: start, knead, shape, bake — slowing down crafts intuitively. Small group, lots of practice, and in the end, your own oven-warm bread to take away. NO SHORTCUTS, JUST SOURDOUGH — by MABON.
