Please find Terms & Conditions as well as our cancellation policy here. When signing up for this workshop you automatically agree to the Terms & Conditions. Please make sure to read them.
It took us at least a couple of years to master the art of sourdough bread baking 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 have 16 years of experience with sourdough. We are here to help you and answer all your questions in regard to sourdough bread. Please read the review of workshop participants, many of them creating stunning loaves at home.
For lunch we will enjoy some sourdough bread, focaccia and a hearty soup. Do let us know if you have any allergies.
Image below: Yummy sourdough focaccia with yellow tomatoes and red onions.
In this workshop you will learn:
- how to manage, maintain and care for your sourdough starter
- debunking common misconceptions about sourdough starters
- how to make a beautiful focaccia to impress your friends and family at pot-luck dinners
- how to make seedy sourdough discard 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 buns with your rye sourdough starter
All of the flours used in this workshop are 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 highly gluten intolerant or celiac. Please see our gluten-free sourdough workshop instead.
Tutor: Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture, training in Holistic Management and with the Dr Elaine Ingham's Soil Food Web School and Herbal Medicine
Cornelia is a soil health educator and herbalist with a passion for soil health, growing nutritious food, DIY, herbs, and self-sufficiency.
A certificate in Organic Horticulture, intensive training with Dr. Elaine Ingham's Soil Food Web School, an Apprenticeship in Herbal Medicine at Valmai Becker's Phytofarm, training in Allan Savoury's Holistic Management, Permaculture Design with Geoff Lawton and living on a farm in Pigeon Bay equip her with a lot of knowledge and hands-on experience about soil health, holistic food systems, growing nutritious food and living a healthy life. A Masters Degree in Integrative Learning at Endicott College enables her to weave her vast knowledge together to run easy to understand and fun workshops.
Together with her husband Kai, she is teaching workshops on soil health, whole foods, fermentation, cheese and bread making and regenerative gardening.
A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.
