In this workshop for intermediate and advanced sourdough home bakers, we will experiment with different varieties of flour, ingredients, and dough consistencies.

I will teach you about different techniques with pre-ferment, Biga, poolish, and various types of flours and sorts of heritage grains.

We will prepare:

• 100% wholegrain wheat and rye bread with soaked seeds, a recipe that can easily be varied with different seeds, nuts, or olives

• 100% wholegrain rye with traditional Italian Biga pre-ferment

• 100% semolina flour traditional southern Italian DOP Matera Bread