Learn about sourdough starters and wholegrain flour and long fermentation methods and baking with a Dutch Oven (which replicates the temperature and humidity of professional bread ovens) at home. At this workshop we will be baking a Rye/wholewheat Austrian style Landbrod prepared with a natural wild yeast leaven.

Space for up to 10 people and includes a delicious light breakfast and lunch. Join us and take home your bread.

Other Workshops by The Village Baker

• SOURDOUGH BREAD (Advanced)
  >> see workshop  2-day workshop | Learn how to bake using wild yeast starters, natural leaven and pre-ferments | R1600.00 per person | Max 10 people
• NEAPOLITAN PIZZA
  >> see workshop 1-day workshop | Explore the making of the iconic Neapolitan pizza—the food of the people! | R850.00 per person | Max 10 people

About The Village Baker

>> see listing  The Village Baker, John Williams, offers intimate artisan baking and bread making workshops in Greyton. Workshops are held at The Shed, a studio bakery, found on Park Street tucked under an enormous oak tree, where a pair of mythical Hammerkops have made their nest. All of John’s breads are for sale on a Saturday at the Greyton Village Market as well as on a Wednesday at Pure Café.