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Schwaz / Silberregion Karwendel

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

information about the provider

information

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

Features

max. 20 People
Guided adventure
Cuisine
Educational
Teambuilding

Venue opening hours

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

Description

Baker Kathrin, founder of Sauerteigland and the associated bakery (KULA), combines her expertise in various courses on the subject of fermentation. She gained her experience through her studies in dietetics, her master's degree in food technology, and years of working with sourdough. For the vegetable and drink fermentation courses, she is actively supported by her husband Lorenz, an engineer, permaculture expert, and passionate cook, and Lisa, a wild herb educator and chef.

Sauerteigland's offerings:

individual 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 Sparkle - fermenting Kombucha, wild sodas & Co
wild herb walks with Lisa