Workshop Make it Grain
45.00€
Date: 23th of November
Time: 14h às 18h
Limited spots
This workshop will be spoken in english.
Out of stock
A workshop about grains and sourdough
These days, gluten has a pretty bad reputation – join us and artisan baker, Julia Georgallis for an afternoon of experimenting with and talking about various grains, both gluten free and gluten full, in this 4 hour bread making workshop. During this session, we will briefly go over bread making basics before looking at the characteristics of different grains. During the class we will make corn bread, 100% rye loaves, plus wholegrain dough for you to take home and bake plus make a spelt brownie to be eaten as part of tea time.
Please note, it is good if you already have some knowledge of bread making basics to take part in this workshop
Note: Cancellation and reimbursement it’s not permitted after the ticket it’s paid, but someone else can come to replace you.
Program
- We will go over bread making basics and ingredients
- We will look at grain structures and talk about gluten, what it is, why it matters with bread making
- We will look at other, lower gluten options
- In the session we will make corn bread, rye bread and a spelt brownie
- We will also make a 70% wholemeal loaf to take home and bake.
Julia Georgallis
Is an artisan baker from London who has recently moved to Lisbon. She’s the founder of nomadic microbakery, The Bread Companion, a moving micro bakery that travels around encouraging people to eat, buy and bake their own bread.
