This is a 6hr workshop dedicated to the traditions of simple alpine living which relied on a working relationship with nature to maintain and nurture good health. While the focus is is on naturally fermented breads the class includes a review of traditional beneficial alpine herbs and includes an 1 hour herb walk (summer only). We will begin with a discussion on how levain works and review many of the health benefits of soughdough bread, create unique starters and discuss starter maintenance, learn the basics of autolyzation, mixing, gluten formation, shaping and baking bread at home. You will become familiar with various types of grains and flours and learn how each responds in combination with water, salt and yeast. With continued practice baking sourdough becomes an intuitive art that activates all the senses. This workshop will establish a basic skill set that evolves with continued practice and a sensitivity to the process.
My passion and curiosity for natural fermentation began with wine in NYC and evolved into baking natural sourdough breads in the Austrian Alps! I’m a certified sommelier with the Cort of Master Sommelier and studied bread baking at the International Culinary Institute along with various books, workshops and seminars hosted by some of the worlds greatest bakers. I work exclusively with natural wild yeasts for fermentation because I believe that sourdough ferments offer a healthier alternative to traditional bread. I also enjoy experimenting with various regional and ancient varietals of grain.
Includes lunch at the Burg Vital Resort featuring locally sourced ingredients.
Includes baking materials, notebook and take home jar of sourdough starter.
We will be making bread at 1700m in Oberlech in a quaint commercial kitchen using a wood fired oven. During the summer months we will set off for a walk towards a small wooded area of the mountain to identify wild herbs.
Bake Natural Sourdough in the Alps