Sat, 28 Mar | Il pane di una volta

Advanced Sourdough Baking Workshop

This class is designed for those who have already taken our Sourdough basic workshop or are confident home bakers looking to further their skills and knowledge of Sourdough.
Registration is Closed
Advanced Sourdough Baking Workshop

Time & Location

28 Mar 2020, 10:00 – 14:30
Il pane di una volta, Anemonenstrasse, Zürich, Switzerland

About the event

Advanced Sourdough Baking Workshop

This class is designed for those who have already taken our Sourdough basic workshop or are confident home bakers looking to further their skills and knowledge of Sourdough.

Advanced Sourdough Baking workshop is designed for home bakers already dealing with sourdough starter. A 5 hours workshop proven to help you develop the skill to master a great variety of sourdough breads. During the workshop we are going to prepare:

  • 100 Percent Wholegrain Bread with soaked seeds – using only wholegrain stoneground wheat together with Rye flour, with little tweaks to this recipe you can make an infinite variety of breads, from seeded to olive loaves.
  • Rye bread – 100% wholegrain rye with traditional Italian Biga pre-ferment!
  • Traditional Southern Italian DOP Matera Bread with 100% Semolina flour.

What you will learn

Advanced Sourdough baking workshop is a fun course for advanced bakers. In this course we will be playing around and experimenting with different varieties of flours and suspensions in the dough!

We will look at different techniques: pre-ferment, Biga, poolish to understand which kind of process to use and mix different flour together as we explore some heritage grains. 

This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.

Please be advised that this is an advanced class and it will not cover sourdough basics. Intermediate students will benefit from this course if they've taken some of the earlier sourdough baking courses. 

Who this course is for:

This course is for the more advanced baker or the intermediate baker willing to stret