Introduction to sourdough and its use for breads and pizza
Andrè is baking perfect breads at Økobakeriet. Malin has just finished her apprenticeship at Vaaland dampbakeri & Conditori as and will be helping out during the course.
André has many years experience in organic baking using sour dough. He was born and raised in Haugesund and has been working as a baker and pastry chef in Norway for over 10 years.
During this class you will get an introduction into basics of sourdough culturing and bake with it together:
some bread and sourdough italian pizza!
Price: 400 kr / adult and only 350 kr for students and unemployed!
Got a gift card? Lucky you! Contact Francine to book your seat.
The price for the course is covering expenses related ingredients and administration/organization. Chefs are working pro bono so you are welcome to bring some cash for tips or you can use Vipps (just download the app) and send over tips with your mobile phone.