freitagsküche Workshop • Sauerteigbrot mit Brotzeit

In the organizer's words:

Good things need... flour, water, salt and, above all, time. That's all it needs. No recipe. No bells and whistles. Well, experience, yes. But that comes from baking and dough-stuck hands. Chatting and talking shop. Failure and enjoyment. During the four-hour sourdough bread workshop with Sebastian Schellhaas, there's plenty of time for all of this. A bit of background and theory, tips on dough management and a few words on what it really takes to make your daily bread.
After working on the dough and making your own bread to bake at home, you'll finish off with freshly baked bread, salted butter and preserves.

Do you need any prior knowledge? Quite the opposite! Oh yes, just make sure you have time, because good things take time.

The workshop takes place as part of the freitagsküche. Perhaps the best festival kitchen in Europe cooks and curates culinary art as a social event: the artists' collective not only provides diverse and tasty food at the festival, but also creates a social space in which artistic practice and everyday culture overlap with the workshops on offer.

with Sebastian Schellhaas

More info