Side events Brot selbst backen

Schwaz

max. 20 People

Master baker Kathrin introduces interested groups to the finer points of baking with sourdough. You'll also get the recipe to make your own bread.

We recommend because:

Baking with sourdough offers so many delicious possibilities
Classes provide a wealth of knowledge about bread, a staple food
Homemade bread tastes twice as good

Side events

Information about the provider

Courses take place either at KULA on Anichstraße 13 or at Genusswerk

Features

max. 20 People

Venue opening hours

January
February
March
April
May
June
July
August
September
October
November
December

Description

Master baker Kathrin, the founder of Sauerteigland and its associated bakery (KULA), shares her expertise in various courses on the topic of fermentation. She gained her experience through her studies in dietetics, her master’s degree in food technology, and many years of working with sourdough. In the courses on fermenting vegetables and beverages, she is actively supported by her husband Lorenz—an engineer, permaculture expert, and passionate cook—and by Lisa, a wild herb educator and cook.

What Sauerteigland offers:

Custom sourdough baking courses (spelt baking course, gluten-free baking course, beginner’s course with wheat, etc.)
"Fermenting for Flora"—fermenting vegetables for your gut flora
Wild Sprudel—fermenting kombucha, wild lemonades, and more
Wild herb walks with Lisa