We have finally had our first workshop! Yay!
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.
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!