brunch and sourdough baking: six-hour experience

Floriana Baltagi gave me the sourdough bug and I feel so inspired by everything she does with and for the community. I was also lucky to be part of one of Floriana’s bread-baking workshops at her home in Bucharest this summer and she gave me courage. Now I am trying to pass it on to you. The sourdough bug.

The event is scheduled for 6 hours (but may extend a little over since every gathering is different), time in which we will practice feeding the starter, preparing the day's loaf, scoring and baking a boule. The experience has thus far been taking place on Sunday afternoons, but we are trying out a new format where instead of sitting down for dinner together, we will enjoy a slow, homemade brunch on a workday.

Feel free to bring your laptop if you must/wish to work in parallel, in between sourdough-ing and tea-sipping.

You will go home with one bread to bake the next morning, a round banneton proofing basket, a scoring blade, and certainly sourdough starter for all your future loaves. In other words, with the tools you need to phase out the supermarket bread and phase in your own bread production at home.

For baking your bread at home, you will need a round cast iron pot (also known as a dutch oven) of about 4.5 liters or more. It really simplifies the baking process, but if you do not already have one (or yours is oval-shaped), don't worry. I can explain how you may bake the bread without it (or can adapt to the shape). 

If there are any dietary restrictions I should be aware of, let me know either by email (at hello@webloom.no) or in comments when booking this experience.

cancellation: please note that 50% of the fee is non-refundable if you later choose to forgo participation, and the fee becomes fully non-refundable if the cancelation occurs within 5 days of the workshop. In the event we must cancel the workshop due to unforeseen circumstances, you will be offered a choice between a full refund or an alternative workshop date.