The Forbidden Bread – Øland wheat and sourdough
This workshop is for those who want to learn to bake delicious Øland wheat bread with sourdough at home, while learning the history behind Øland wheat and its difficult path out of the Danish fields.
We will cover two things: What is Øland wheat and why the ancient grains are banned!
And then we will knead and taste. We will create dough with a wonderful tasting grain, biga (leaven) of water, flour and salt. We review the methods for tearing the dough, so you get a flavorful crust and a moist inside!
We finish the workshop by tasting different types of bread, and talking about their qualities.
The price includes:
A grain and baking course, a basket with your own dough and a weck glass, with the loveliest Biga (leaven), so you can carry on baking at home. Recipes included.
At the workshop, it will be possible to buy organic Øland wheat flour from local producers as well as extra Biga (leaven) and weckglas.
If you prefer to keep your own baking course at home: The workshop may also be organized as a home-baking course paired with a hearty meal of delicious organic ingredients. (excluding beverages). Workshops in your home or garden are for a min. of 5 people. We come out and help you and your friends or family to make great quality bread right in your kitchen with the tools and space you have on hand.
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