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Kurz kváskovania v Nitre
Fermentation course in Nitra
Event by: Miriam Latečková Minárová, Lenka Mančíková
Location: Stará Vodáreň, Sihoť 943/3, Nitra
Talks & discussions
About event
It doesn't matter if you have zero information about leavening, or you've had a few failures and told yourself that leavening is stupid and decided to buy bread in the store out of desperation.
The course is really suitable for everyone. I myself learned griffins from Lenko, which would have taken me so long to figure out that I would have given up fermentation. And that would be a shame 😊
What can you learn on the course?
Everything you need to know. Our lecturer Lenka will share with you her many years of know-how, acquired through thousands of hours spent in the kitchen and at the stove. Yes, you too can leaven in a fun and healthy way. And that from ingredients commonly available on the Slovak market. After this course, you will no longer have to experiment, search for information and throw failures into the trash.
- We will learn how to start yeast and take care of it
- We will explain the principle of fermentation
- We will talk about the ingredients that are worth baking with, what to watch out for - what to be careful about, what to choose
- We will explain which aids are useful for leavening and how bake. Don't worry, you don't need a new oven, you might be surprised how easy it is without it 😊
- Tips and tricks, advice and answers to questions,
- We will bake your own bread, which you can take home - step by step, all together
- We will make sourdough popsicles so that you can better understand the principles of making sourdough bread
- You will take home yeast - gluten or gluten-free for further leavening
- We will learn different variants of making bread and pastries
What will you be able to do after the course?
Make fantastic and above all successful sourdough bread and bread in different variants, with different ingredients and from different flours.
We will make everything together. Everyone will have a bowl, ingredients and all the necessary tools for leavening in front of them. Everyone puts their hands to the work.
In addition, we will talk a lot, educate, ask questions, get answers about how to choose the right ingredients, which brands are a guarantee of quality, what a well-baked bread should look like and what tools we can find at home and which are completely unnecessary.
more info and application here: https://zdravadovolenka.sk/pobyty-a-kurzy/kurz-kvaskovania/
The course is really suitable for everyone. I myself learned griffins from Lenko, which would have taken me so long to figure out that I would have given up fermentation. And that would be a shame 😊
What can you learn on the course?
Everything you need to know. Our lecturer Lenka will share with you her many years of know-how, acquired through thousands of hours spent in the kitchen and at the stove. Yes, you too can leaven in a fun and healthy way. And that from ingredients commonly available on the Slovak market. After this course, you will no longer have to experiment, search for information and throw failures into the trash.
- We will learn how to start yeast and take care of it
- We will explain the principle of fermentation
- We will talk about the ingredients that are worth baking with, what to watch out for - what to be careful about, what to choose
- We will explain which aids are useful for leavening and how bake. Don't worry, you don't need a new oven, you might be surprised how easy it is without it 😊
- Tips and tricks, advice and answers to questions,
- We will bake your own bread, which you can take home - step by step, all together
- We will make sourdough popsicles so that you can better understand the principles of making sourdough bread
- You will take home yeast - gluten or gluten-free for further leavening
- We will learn different variants of making bread and pastries
What will you be able to do after the course?
Make fantastic and above all successful sourdough bread and bread in different variants, with different ingredients and from different flours.
We will make everything together. Everyone will have a bowl, ingredients and all the necessary tools for leavening in front of them. Everyone puts their hands to the work.
In addition, we will talk a lot, educate, ask questions, get answers about how to choose the right ingredients, which brands are a guarantee of quality, what a well-baked bread should look like and what tools we can find at home and which are completely unnecessary.
more info and application here: https://zdravadovolenka.sk/pobyty-a-kurzy/kurz-kvaskovania/