Bread baking course with Irmgard Wöhrl

We bake a 100% organic rye sourdough bread without yeast, as well as spelt pastries with overnight proofing & something sweet from organic - wheat. During the dough rest we will enjoy a wild herb tour with the herb expert and author Inge Waltl .

For bread baking:

- Explanation of the different types of bread dough from pre-dough to sourdough.

- Preparation of sourdough, feeding and preservation of the sourdough

- Mixing of the main doughs and discussion of the recipes

- We bake rye sourdough bread, spelt pastry something sweet for the snack

- explanation of bread ingredients - seeds, wild herbs, lichen

- Kneading dough together - each participant makes their own loaf of bread.

About the wild herbs:

- Wild herbs are collected from the surrounding meadows and forest edges and then processed into various dishes.

Afterwards we sit down together for a cozy snack. Each guest can take home his own bread and receives a recipe collection of the baked and tasted breads. The documents for the wild herb hike will be sent by mail.