Since many friends have asked me, I decided to run with a workshop of something I love to share: the sourdough! I open my house to participants with the idea that sharing is the best way of improving our skills and enjoying our passion for hand made food. In this three-hour hands-on workshop, you will learn how to make Sourdough bread. I will teach you how to build, maintain and bake with your own natural sourdough starter. We will cover all of the steps for making a sourdough yeast at home, we’ll see how to use and save it and we’ll learn how to make a sourdough yeast bread at home – from mixing the dough to making the first bun to raise, the techniques to assembling it and then baking! During this class, we will make a loaf of white sourdough bread, 100% rustic and focaccia. We will have time for a light homemade lunch with our focaccia and you will take home your jar with your starter, my already prepared dough and your bread, so you can keep on baking at home, as well as the Brussels Baking Club notebook with the recipes used. At the end of the workshop, you will be a member of the Brussels Baking Club and you will receive a newsletter with a weekly recipe and other news.
I am an expat living in Brussels and I am passionate about baking and cooking. I have learnt how to do and use sourdough by different courses done in Italy. I founded the Brussels Baking Club as an open environment where all members share a love for baking and can exchange personal recipes, cook together, host baking and cooking courses at their place.
3 hours workshop to learn how to make sourdough bread. I'll teach you how to build, maintain and bake with sourdough…
The workshop will be hosted in my house, in particular in my well equipped and big kitchen; if the weather is good , part of the time we'll spend lunch time in the garden.
if a guest want can bring a big bowl is better, otherwise I can provide one.
Guests will be informed in advance about the ingredients in the meal will consume during the lunch break, please communicate any allergies and dietary restrictions at the moment of the inscription.
Sourdough bread workshop