2 days | 2×6 hours (estimated) | max. 12 persons
Making your own sourdough and keeping it alive is one thing. Working and baking it, opens a whole new world of delicious bread. How do you make a starter? How do you get it’s famous crust, and how does your body respond to this bread? Learn from Gerard Hardeman his speciality. His twenty years of experience as an organic baker are good for many tips & tricks for your own sourdough success. And his motto is: learning by doing. Cause that’s the only way you will learn to understand the dough.