Foodies
Discover the art of fermentation and make your own sourdough bread with Yannick, a specialist in fermentation
In a nutshell:
Discover the art of fermentation and make your own sourdough bread with Yannick, a specialist in fermentation
Your craftsman:
Yannick Schandené
Other
Yannick offers you:
Knowledge of sourdough making
Your sourdough bread and 100 ml of sourdough starter
More about the workshop:
70 €
per person
duration: 3:00
from 15 to 99 years old
5 to 12 people
Access for disabled people: YES
Available languages: FR, EN, NL
duration: 3:00
from 15 to 99 years old
5 to 12 people
Access for disabled people: YES
Available languages: FR, EN, NLLearn how to bake sourdough bread in a fun and friendly environment, thanks to Yannick, a passionate enthusiast who specialises in fermentation!
The workshop will kick off with a general presentation of the world of fermentation, a mysterious universe that truly fascinates Yannick. He will explain the basic principles of the fermentation process, before turning his focus to sourdough and then leading into the subsequent practical component.
He will then introduce you to the ingredients you will need to make your bread and show you how to shape and knead the dough by hand. And to round it all off: the baking!
Finally, you will leave with your delicious home-made sourdough bread, to enjoy at home, as well as 100 ml of sourdough yeast to try out what you have learned at home!
Workshop location:
4 Rue Dieudonné Lefèvre, 1020 Brussels
4 Rue Dieudonné Lefèvre, 1020 BrusselsYannick’s workshop is located a few minutes’ walk from the Pannenhuis metro station (line 6) and the Dieudonné Lefèvre bus stop (line 88).
The space is located in a sustainable business centre with other producers.
The workshop is located at the entrance to the left of the main hall, and is a new tasting area that leads on to the production workshop at the back.
If you arrive late and the gate is closed, feel free to go through the red door just below the ‘Fermenthings’ sign, we’re probably at the back of the workshop
Additional information:
The workshop is not heated, and for good reason! Yannick and his team ferment the lactos at room temperature and they don’t want to rush these fermentations. The workshop varies between 15 and 25 degrees throughout the year. Dress warmly!
