Bread Baking Workshop

We have finally had our first workshop! Yay!

Making starter dough
First all the participants made their own starter dough which they could bring back home, and use for bread making in the comming days.
BreadWorkShop - 5
The participants made their own bread and we primarily worked to assist them, everyone was invited to share their knowledge during the work – this way their experience were hands on, and the combined knowledge of the participants and teachers contributed to the learning of all of us.
BreadWorkShop - 10
Unfortunately the starter dough were a little too warm (it was a warm day), and it exploded in the fridge. Next time we will only put it into containers before the participants are getting ready to leave.
Rasin Rolls
The finished rolls – picture by Renee

We have been putting it off and putting it off – wanting to be more proficient permies before we started, wanting to know more about everything, to be sure we had something to offer. But then we started noticing something: That we actually do have unique perma-knowledge – even if it isn’t about growing vegetables!

Marcus and I are foodies, we have always loved food, loved cooking, loved finding new recipies – trying stuff out. Being a foodie was what brought us to organic foods in the first place – because we wanted the best, because we investigated cooking techniques and food sourcing. Most of our friends in Denmark are foodies too – so we don’t really consider what we know to be that special So we have had water-kefir, sauerkraut, dilly-beans (or chilli-beans is more like it in my house), sour dough, kneading machine, sausage maker etc. etc. in our house for years and years – and we haven’t really thought much of it.

But it is actually! The ability to cook your own food from scratch, the ability to preserve the food you grow in your garden, is part of that mindset of going from consumption to production. It is part of the problem Bill Mollison noticed when he looked at Tasmania back in the 1980’s and saw that all the skills that used to be normal in every household, were gone – and as a result, the food security of was threatened along with the environment. Teaching others how to do these very same things is part of spreading the idea of permaculture to as many as possible.

So we decided that we would host our very first workshop about bread making, and invited our friends to join us and be our guinea pigs. Marcus prepared the workshop, and decided that the contents should be quite basic – so that everyone could learn to make two kinds of bread, using two different techniques: Raisin rolls and ciabatta. One is a fast recipe with a lot of yeast and sugar to make the dough rise quickly, it doesn’t need a lot of kneading as we don’t want the gluten to be too developed. The other uses a starter dough, which contain very little yeast and it proofing time is relatively long (at least in theory), compared to the rolls. Even though both breads are made with white wheat flour (normal and tipo 00), the taste and structure of the resulting breads is completely different.

Bread tasting and evaluation
One we had finished baking we sat down and evaluated the workshop, while tasting the results. The rolls were so god more than one participant shed a tear 🙂
Bread made with starter dough from workshop
Today one of the participants sent me this picture of the bread she had made with the starter dough we made at the workshop.

We are now ready to host this workshop, and will offer it to the public at €25/person – a minimum of 4 people will be required for us to arrange it, and there is a participant maximum of 6 people. Contact us if you are interested!


5 thoughts on “Bread Baking Workshop

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  1. Greetings from the North. How was your permacultural year been so far? Have things been growing well and have you managed to restore ecosystem functions on your site? Looking forward to hear and see how you have proceed in your planning & work.

    1. Hi Pauli!
      We have started working on zone 1 now – I might take some pictures soon and show a little of what we have been doing. The first thing we have focused on has been to get zone 0 working though, and we still have some challenges there: Our solar water heater wasn’t heating the water enough because we used too large a water tank, the grey-water system has been leaking, so we’ve had to empty that and seal it again and again (still not fixed), the first flush system is also leaking, so we don’t gather as much rain-water as we would wish. But we have done some things outside and I will take some pictures soon. Marcus is working on a video that will be up shortly.

    2. Well Pauli we haven’t been growing that much. We are still working on zone 0, to have the house functioning properly so that we don’t spend an enormous amount of time moving boxes around etc. Plus problems w. Bureaucracy etc etc has drained our energy. We hope to get started on zone 1 soon, but hasn’t managed to get around to much of it yet.

  2. Hi, I have just stumbled upon your blog and its a wealth of info. We have just bought a place near Orgiva, Alpujarras and are looking to have permaculture at the heart of what we do. I have a blog on our adventures, there’s not much there at the moment as we are at the very beginning of our journey but feel free to have a look at what we’re up to. I have a links page on my site, would you mind if I put a link to your blog on there? Good luck with your project, Verity

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