The magic of sourdough: a living bread
Raphaël, a market-gardener-cook with a passion for fermentation from an early age, has always baked his own sourdough bread, and has passed on his know-how in various restaurants. Among others, he was trained by Marc Haller, baker in Yverdon - a reference in the field of sourdough bread.
This is the perfect opportunity to discover the basics of making sourdough bread with organic flours from Ferme Jaggi in Coinsins, in the company of an expert.
The aim of this course is to give you the knowledge you need to start making sourdough bread at home. The workshop begins with a theoretical part before moving on to the action.
