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When signing up for this workshop you automatically agree to the Terms and Conditions (view here).

It took us at least a couple of years to master the art and we would have loved a workshop like this to make things easier. The internet is filled with helpful and not so helpful and confusing recommendations making it hard to get your head around it.

We are here to help you and answer all your questions in regard to sourdough bread.

For lunch we will have some sourdough bread and herbal spreads available. Please bring a salad to share.

Image above: Yummy focaccia with oregano and fennel seeds



In this workshop you will learn:

- how to manage, maintain and care for your sourdough starter

- how to make a beautiful focaccia to impress your friends and family at pot luck dinners

- how to make seedy sourdough crackers, which are a must on every cheese board

- how to build a dough, do stretch & folds, signs of fermentation, resting times, rise and shaping a dough

- how to make a basic sourdough bread with wheat, spelt and rye flour

- how to make a sweet dough with your rye sourdough starter by making hot cross buns



All of the flour used in this workshop is certified organic.

This workshop uses ancient grains like spelt and also wheat and rye flour. Even though the flour does get fermented it is not recommended if you are gluten intolerant or celiac.

Image below: Cinnamon rolls made with a rye sourdough starter


Tutor: Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is an herbalist and slow food educator with a passion for simple living, DIY, herbs and self-sufficiency. A certificate in Organic Horticulture, the Soil Food Web, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life. She is teaching workshops on sustainable food systems, whole foods, fermentation, primal diets, medicinal herbs and organic gardening. A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.

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