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Advanced Sourdough Baking – EN

with Grazia de Martino

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.

Grazia, founder of Il pane di una volta, will teach us about different techniques with pre-ferment, Biga, poolish and different types of flours and sorts of heritage grains.

We will prepare
100% wholegrain wheat and rye bread with soaked seeds, a receipe which can easily be varied with different seeds, nuts or olives
100% wholegrain rye with traditional Italian Biga pre-ferment
100% semolina flour traditional southern italian DOP Matera Bread

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