Brotfest at the Bakery: A Celebration of Sourdough Breads, Wild Fermentation & Vermont Foods
Join Heike Meyer at Brot Bakery in Fairfax, Vermont for a celebration of all things bread! Brotfest means bread celebration in German and that’s you will be doing in this combined workshop and farm-to-table tasting event. During a hands-on workshop we will explore the art of breadmaking using only wild yeasts and century old handmixing and shaping techniques.
Although we will bake with retained heat in a wood-fired oven at the end of class, baking in a home oven will also be covered and best home techniques will be tested. Starting with bread baking fundamentals we explore diverse bread baking tradtions from around the world, including long-fermented naturally leavened breads and sprouted grain breads. The significance and community-building power of bread and food will frame the second part of the workshop, when we sit down in the bakery gardens to taste a variety of locally and sustainably produced foods – all linked to the art of fermentation: cheese, beer, sauerkraut and more.
Their beautiful farmhouse bakery will serve as the center for a summer day in the (bread-)country, where we are deeply rooted in a regional food system that allows us the opportunity to bake fresh breads and taste variety of locally made foods. Join us for a day in the bakehouse with all things sourdough, fermentation and fire.
Registration opens in late June – email firstname.lastname@example.org for infromation or visit their website here.
Limited to 14 participants in the workshop to sign up click here.