Sourdough course

“Good things take time”

Sourdough is one of the oldest leavening agents in the world. Master baker Stefan Leichtle will show you in this course what you should keep in mind when working with sourdough. Be inspired by how sourdough improves your bread and small baked goods.

Length: 5 - 6 hours

Time: 10 a.m. - 3:30 p.m.

Seminar price: € 55.- per participant

Location: Heiligkreuztal baking village

Includes seminar materials, coffee, beverages and oven-fresh pastries.

Tip: please bring a sealable jar with you so that we can fill it for you with a portion of sourdough from a previous batch.

Seminar sequence:

• Welcome and introduction
• Making different types of sourdough and the calculation appropriate for them
• Making aromatic doughs with different proofings of the sourdough.
• Both short and long proofing of the dough for great taste and good keeping
  
• Tricks on reworking the doughs, fermentation and the correct baking

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