In the organizer's words:

👉🏽 Wholemeal sourdough bread workshop in Cologne 🍞

The next workshop, dedicated entirely to sourdough, will take place on January 25, 2026. On a Sunday, we will spend plenty of time with the friendly microbes, because unlike yeast, sourdough needs more time. After 5 years of learning and practicing, failing and starting again, I now want to share this knowledge with you. This involves some necessary theory and lots of practice, so get your hands dirty with dough, but also fill your bellies with delicious sourdough snacks. You go home with knowledge and gifts as well as a little homework assignment. The workshop would not be possible without the great support of Jela @der_kulinarische_donnerstag and @solit.marketing.

👉🏽 This time the focus is on making breads with freshly ground wholemeal flour (a mix of rye and spelt). What is important with VK sourdough? What do you do differently to bread made only from white flour?

📅 January 25, 2026, 10 am - 4 pm

🏠 In the Kutscherhaus, Roonstr. 11, 50674 Cologne

👉🏽 You can expect a 6-hour workshop (theory, grain grinding, step-by-step bread making and baking), handouts with the process and recipes, a proofing basket, ringing tool, sourdough starter, drinks (water, coffee, soft drinks) and lunch together.