Open workshops in the mill

Turning wicks, freshly ground organic wheat from North Holland, explanation of the miller himself and learning the art of sourdough bread or pizza? During the open workshops you will get the same (baking) handles as during the concept “In your own oven”, but now under the wicks of a real organic flour mill.

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In each workshop, we work with my sourdough (“Dolomiti”), started more than four years ago in the Italian Dolomites and nowadays active in a sourdough pizzeria, different Italian restaurants and many workshop participants. After each workshop, you’ll receive a part of my sourdough.

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