Bake sourdough bread yourself in Cologne
OR
Request a private event
For yourself or a team. Also great for corporate events or private groups. Get a non-binding quote.
What to expect
- Bake sourdough from scratch
- 5-hour intensive workshop
- Hands-on baking with professionals
- Bring starter and bread
About this class
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
What is included in the class?
- Sourdough starter to take away
- Your own loaf to bake at home
- Fresh baked bread to try
- Guide, recipes, drinks and snacks
What to bring to the class
- If necessary, a fermentation basket, see options
- A cool box for bread, recommended at warm temperatures and if you arrive more than 45 minutes
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 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.
