The Sourdough Bread Making Experience
This fun yet thorough workshop emphasizes the benefits of slow fermentation, wholegrain ingredients, and process consciousness.
An advanced understanding of bread-making’s core principles are covered while apprenticing in a fully functional artisan bake-house. Novices and experienced bakers are catered for equally.
The venue is on my stoep in Baardskeerdersbos, a little hamlet about two hours from Cape Town. The brick oven (3x2m) on the stoep is generous, yet there is limited space in the bakehouse.
The rate is R2200 and a 50% deposit is required at least 14 days in advance.
Special rates are considered for those with a good story.
The first day starts at 08h00 with hands getting dirty immediately. Although we manage to fit in a pizza party, the baking has been known to continue into the night. On the second day we deliver bread to the village market where we meet at 09h00 before continuing the programme.
While the Friday is a baptism by fire where hands are thrust into the dough immediately, Saturday is about revision and and ownership of your practice. All in all, an immersive experience.
Feel free to email me any of your questions.
Confucius or someone famously said:
‘I hear, and I forget
I see, and I remember
I do, and I understand.