Make Sourdough Bread
in Wedding
Buchen
Nächster freier Termin
Mo, 01. November
Uhrzeit
18:30 - 22:00
Sprache
Englisch
gebuchte Plätze
2/6
Preis
48€
Bewertung
(15)
weitere Termine
Termin wählen & Buchen
Verschenken
Privater Workshop
Make Sourdough Bread in Wedding

Let’s open the door and enter into the world of sourdough fermentation. Here, there are no rules, no precise recipes, no rights and wrongs. There are only aromas, flavours, feelings and magic. You should only be willing to acquire knowledge, train your senses and get your hands dirty. You will probably like it that much, so that you might not want to come out again.

The class is a mix of teaching and hands-on activities.

First, you will learn the basics on the chemistry and biology of sourdough and how to prepare, refresh and maintain healthy your own sourdough culture.
Then, you will get your hands dirty, learning how to use sourdough and how to knead bread dough by hand. The workshop ends with all the necessary information on baking and storing sourdough bread.

Of course, you will not leave with empty stomach!

Let’s open the door and enter into the world of sourdough fermentation. Here, there are no rules, no precise recipes, no rights and wrongs. There are only aromas, flavours, feeling...

Mehr Lesen
Dein/e Gastgeber/in
Akis
Mehr über Akis

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Was du bekommst
  • A basic clarification of the differences between baker’s yeast and sourdough, as well as of the different flours that are used for bread making

  • All the ingredients

  • A tasting of a couple of different sourdough bread types at the end of the workshop

Was du mit nach Hause nimmst
  • A piece of my sourdough culture

  • A self-kneaded bread dough to bake next day at home

  • Teaching material in electronic form

  • Self-confidence to continue the sourdough adventure at home

Was du sonst noch wissen solltest
  • Remember to bring a small jar and a bowl to carry back home the sourdough and the bread dough

  • The theoretical introduction will be held in English, but during the practical part we can communicate also in German

  • German speakers with a decent understanding of English can also join the class


Dein/e Gastgeber/in

Akis, aka greek_chemist_in_the_kitchen, is a trained biochemist, originally from the northwest of Greece. After moving to Berlin and working for many years as a scientist, he couldn't help it and decided to follow his passion for food and cooking. Food gives Akis the chance to stay in contact with his country and a means to communicate his life passion with everyone.
With his food education project and through cooking workshops, seminars, and food events, he aims to introduce people to his Greek and generally Mediterranean gastronomic culture, as well as to communicate and demystify basic food science.
He likes to cook for people but he likes more to cook with people!

Akis, aka greek_chemist_in_the_kitchen, is a trained biochemist, originally from the northwest of Greece. After moving to Berlin and working for many years as a scientist, he could...

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Bewertung
(15)

Amazing! Ich habe so viel gelernt. Akis beantwortete alle Fragen, die ich auch nach dem Workshop hatte. Nochmals vielen Dank für die tolle Erfahrung.

Akis' background as a scientist makes him the perfect teacher if you want to understand the science and the mechanism behind the sourdough process. I'm really happy that i had to chance to learn from him and understand the basics of bread making, and I can#t wait to put his teachings to good use!

Fabio

Richtig guter Workshop für neugierige Brotbäcker-Neulinge.

Thomas

the workshop was very interesting, Akis explained everything and let us relax, it was very fun and interesting. we brought home a piece of Akis's sourdough and the dough made during the workshop and lots of useful information to repeat it at home. highly recommended!!!! thanks Akis.

Alessia

This was an fantastic workshop! Akis passed his knowledge very precisely and clearly with a very prepared presentation, so that I could really understood the secrets of sourdough. I also learned about different flour types, different corn, about the differences between flour and wholegrain and a lot more. After that we used our theory into Praxis and prepared a very nice sourdough. In that part Akis teach how to knead the dough properly and how to get a feeling for it. I could carry on writing more and more but better you discover this workshop on your own.

Valerie

This was an fantastic workshop! Akis passed his knowledge very precisely and clearly with a very prepared presentation, so that I could really understood the secrets of sourdough. I also learned about different flour types, different corn, about the differences between flour and wholegrain and a lot more. After that we used our theory into Praxis and prepared a very nice sourdough. In that part Akis teach how to knead the dough properly and how to get a feeling for it. I could carry on writing more and more but better you discover this workshop on your own.

Valerie

the workshop was very interesting, Akis explained everything and let us relax, it was very fun and interesting. we brought home a piece of Akis's sourdough and the dough made during the workshop and lots of useful information to repeat it at home. highly recommended!!!! thanks Akis.

Alessia

Richtig guter Workshop für neugierige Brotbäcker-Neulinge.

Thomas

Akis' background as a scientist makes him the perfect teacher if you want to understand the science and the mechanism behind the sourdough process. I'm really happy that i had to chance to learn from him and understand the basics of bread making, and I can#t wait to put his teachings to good use!

Fabio

Amazing! Ich habe so viel gelernt. Akis beantwortete alle Fragen, die ich auch nach dem Workshop hatte. Nochmals vielen Dank für die tolle Erfahrung.

This was an fantastic workshop! Akis passed his knowledge very precisely and clearly with a very prepared presentation, so that I could really understood the secrets of sourdough. I also learned about different flour types, different corn, about the differences between flour and wholegrain and a lot more. After that we used our theory into Praxis and prepared a very nice sourdough. In that part Akis teach how to knead the dough properly and how to get a feeling for it. I could carry on writing more and more but better you discover this workshop on your own.

Valerie

the workshop was very interesting, Akis explained everything and let us relax, it was very fun and interesting. we brought home a piece of Akis's sourdough and the dough made during the workshop and lots of useful information to repeat it at home. highly recommended!!!! thanks Akis.

Alessia

Richtig guter Workshop für neugierige Brotbäcker-Neulinge.

Thomas

Akis' background as a scientist makes him the perfect teacher if you want to understand the science and the mechanism behind the sourdough process. I'm really happy that i had to chance to learn from him and understand the basics of bread making, and I can#t wait to put his teachings to good use!

Fabio

Amazing! Ich habe so viel gelernt. Akis beantwortete alle Fragen, die ich auch nach dem Workshop hatte. Nochmals vielen Dank für die tolle Erfahrung.



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Zeit
Gebucht
Ort
Wedding
Sprache und Dauer
Englisch
210 Minuten
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Total
48€
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