Day of reflection and sourdough bread making in Messancy
- cuisine
- traineeship
-
culinary
Our daily bread, which forms the basis of our diet, is nowadays often mistreated. From the grain to the slice, there are countless additions of additives, chemicals, various improvers. In some breads, even a 'sourdough flavor' is added! What if we rediscovered bread made with real sourdough, local untreated flours, milled close to us?
This is what Stéphanie will offer as she explains throughout the day the different steps in making sourdough bread. Breads will be made together and baked on-site using the wood-fired oven Stéphanie brings in her truck.
During this day, you will learn to knead by hand and leave, in addition to your bread, with all the secrets of sourdough: how to feed it, maintain it, and reactivate it to give it even more strength and flavor.
The practical moments will be interspersed with animated discussions by Nature Attitude on bread, various cereals, etc.
Where does it take place?
Ferme Blauen à Hondelange (Messancy)
Hondelange
Messancy
Belgique
by 
Weather forecast (Messancy)
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