CMB (Caspar, Melchior und Balthasar), the three wise men are still waiting in the wings.
So we got our chance of acting as… well let’s call it: international Bread-baking-ABC (Alex, Beesham, Claudio).
Together with Claudio Perrando und Beesham “The Baker” Soogrim we lived it up in the baking studio of Kruste & Krume in Vienna.
Following the motto of our first workshop, we held together (there are already talks going on for further ones): “Fascination Fermentation”, the focus was natural leavening power: wild yeastwater and sourdough!
Yes, we had a lot of fun, the three of us. But it was the amazing group of 15 international participants (Germany, Netherlands, Slovenia, Sweden and Austria), who made our workshop complete.
Within not less than 18 hours, we baked us through a very nice list of our personal highlights:
- Pan de Cristal, Walnuss-Rosmarin Ciabatta, Olivenöl-Brioche, Tartine (Claudio Perrando)
- Nutrition bread with seeds, Spinach-cheese-bread, Rye-barley-bread (Beesham Soogrim)
- Wilde Emma, Golden Globos, Slo-Mo Pizza (with yeastwater), spontaneous Olve&herbs bread (#brotokoll)
We really had two days of great baking, full of joy and it was an unforgettable event with amazing participants. A huge thank you to everyone joining us, to all helping hands and also to our partner bongu , for supporting us with a fantastic flour portfolio.
Here are all the Highlights of our breadastic baking-festival!
Oooops we’ll do it again
I am already in talks for further #brotokoll Workshops . Do you have a specific workshop-request? Or have you alreday set up a whole group for a workshop, with or without a location? I am looking forward to your message!
Ready, set, bake! In the meantime, have fun with the recipe-world of #brotokoll.
