Le pain au levain, oui, mais comment?
échange questions-réponses concernant la création, les rafraîchis et la conservation de levains.
Animateur: Axel Colin, Li Mestère
Sourdough bread, yes, but how?
This workshop will focus mainly on exchanging questions and answers regarding the creation, refreshment and preservation of leaven for breadmaking.
Discussions will take place during the pause time due to the fermentation of the dough and the cooking.
The Hayon farm has kept an undirected heated oven which will be used on this occasion.
Date: Thursday, June 22 – Sessions 2 and 3 (14.00 – 18.30)
Moderator: Axel Colin, Li Mestère