Join Mangaroa Farms and Doris Zuur for this one-day workshop, where you will learn the theory and practice of baking sourdough bread, including sourdough rye, fermented gluten-free buckwheat bread, yeast wholemeal and special Swiss style plaited bread.

No previous experience is needed, you will be guided through the process step by step followed by lunch.

Maximum 10 people attendance

Event information

Please arrive from 9.45, so we can start punctual at 10am, over a hot drink of your choice, introducing each other.
We briefly discuss the principles of bread baking but then get into action, making four types of bread;

1. sourdough rye bread and (and sharing recipe for sourdough Artisan sourdough white bread)

2. fermented gluten-free buckwheat bread;

3. yeast wholemeal bread;

4. special plaited Sunday bread (Swiss style), and cinnamon rolls ('kanelbulle' Swedish style)

Bring something (homemade) to share for lunch if you like but this is not essential. You could bring a bread tin, to take some bread dough with you to bake at home, and a small container for taking home some sourdough starter.

" For those who like reading before! https://doriszuur.medium.com/principles-of-bread-baking-2ffda69bf09d

Event Schedule

9:45am: Arrival

10am: Event starts, hot drink of your choice

10:15am: Principles of bread making

10:30am: Begin breadmaking

12:30pm: shared meal, tasting bread with homemade dips, hummus and salad.

1:30pm: Finish