Sourdough & Poolish

In this workshop, we will discover the art of baking with starter doughs. We will learn about the differences and special features of sourdough and poolish, how both are prepared and managed and why long fermentation not only makes breads and pastries tastier, but also more digestible. Together we will bake simple baked goods, look at flour selection, maturing times and dough development and receive practical tips for successful baking at home. The workshop is aimed at beginners as well as baking enthusiasts who want to deepen their knowledge.