This course is built up in six lessons, each focusing on a continent. Every lesson we make some typical breads that fit this continent. Per lesson we pay attention to the different types of flour and how you deal with them.
CLASS 1 & 2: Northern and Southern Europe
Date: 10 February & 9 March
The first 2 lessons are divided into Northern and Southern Europe, because the differences between North and South are significant. Consider heavy German bread, rye bread, as opposed to a light foccacia from Italy.
You will make your own sourgdough starter to work with during this bread beaking course. After the course you can take it home.
LES 3: Africa and the Middle East
Date: 30 March
Africa and the Middle East is probably the cradle of risen bread. We start with bread from the Sahara, where unrisen bread is baked in the sand. Also in this lesson the Turkish pides are scheduled, a pizza-like roll.