This half-day workshop will explain the fundamentals of sourdough bread making and show you what makes wild yeast baking so special. You’ll create your own starter and then use ours to produce a brown levain and 100% rye and we’ll show you the process of a no-knead sourdough. This workshop is suitable for all levels of experience.
You’ll get to take home brodzinski rye bread, white levain, no-knead bread, sourdough starter plus a recipe booklet including top tips on where to purchase ingredients and Bread Ahead scrapers.
Allergen information: this course uses wheat, rye and sulphites. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.
Christine Bopp, Studio Olafur Eliasson Kitchen
Christine Bopp has a background in theatre studies and dramaturgy. In 2005 she joined Studio Olafur Eliasson, working in the glass and metal workshops. In 2012 she joined the kitchen team and has since participated in numerous food experiments and collaborations with guest chefs, including Alice Waters and Joshna Maharaj. She has undertaken research trips to le potager de la reine, and conceptualized climate-friendly menus for special events. Her interest in bread making and sourdough baking led to collaboration and exchanges, including workshops with Anna and Sam Luntley, from bakery47 and educational workshops on making homemade sourdough bread.