We are living through a renaissance of sourdough bread baking. Sourdough bread can be made with many different techniques, from many different grains. In this course, we will bake sourdough bread using two techniques: the classic sourdough bread and a quicker version for everyday use. For both, we work exclusively with sourdough.
The breads are baked with a variety of wholemeal flours, milled on site in our own mills. We use organic grains and other organic ingredients.
During the day, we'll go over the ins and outs of sourdough making, the properties of the grains, the difference between yeast and sourdough, and all the little secrets of sourdough bread baking.
The course may take a little longer because of the sourdough breads, as it is not always possible to estimate the exact time needed to rise sourdough breads.
About Judit
"I've been teaching practically all forms of bread baking - sourdough breads, yeast breads, gluten-free breads - for twenty years.
Originally I am a pharmacist, but then my interests shifted to health promotion and through that to nutrition. In Germany, I completed a training course in health coaching, which is about a holistic approach to health promotion, and learned to think about our health in a different way and to cook in a different way. At the University of Pécs, I completed a Master's degree in Nutrition Studies, which added to my knowledge.
I have been involved in health promotion for 20 years, I have been running cooking classes, lectures, nutrition and prevention counselling and camps for 20 years. As a science journalist, I have written articles, series and edited radio programmes for many media.
In my cooking classes, the emphasis is on simplicity, health and the gastronomic experience. But beyond that, I also bring an ecological approach to the kitchen. The cooking classes cover all aspects of holistic cooking, from bread baking to healthy snacking, raw cooking, vegan cooking, gluten-free and hay fever diet workshops."
Reviews
"Once again I would like to thank you for an unforgettable day of learning to bake such beautiful, healthy and delicious bread. My family really enjoyed it."
Judit Zicska
"I really liked the naturalness of making such delicious food from such simple things."
Anna Farkas-Turai
"The breads were well received at home. We tried it as toast and as a hot sandwich. But the biggest hit was the kuglof, so I baked it this week... It was gone in no time. I made fresh jam and peanut butter to go with it.
I would like to take this opportunity to thank you for the experience and the knowledge. I hope I can find time to apply them."
Andi Kovács
Discounts
If you bring your boyfriend or girlfriend or spouse or boss or mom or co-worker, both-three-for-one discount on the courses.
If you come with a child, children under 8 can attend the courses for free, only the cost of materials is payable, and under 14 get a 50% discount.
And if you come to the courses by public transport, you can buy 10% of the course fee in our online shop.
