Traditionelles Brotbacken im Holzbackofen

In the organizer's words:

At a time when bread is usually made with numerous additives, we are returning to the original baker's craft and using only three ingredients: Flour, water and salt. We show how these ingredients can be used with sufficient time to bake breads with a more complex taste, longer shelf life and often better digestibility.

In the course, we bake bread traditionally in a wood-fired oven, explain the basics of baking bread with sourdough and yeast and, above all, want to convey one thing: the joy of good bread.

You will learn skills in organic food production that help to preserve biodiversity for a sustainable future.

Please remember to wear weatherproof clothing and sturdy shoes.

Link to the event and registration: Traditional bread baking in a wood-fired oven