**Welcome to sourdough course! **
In this course you will learn how to bake really tasty sourdough breads.
You need to have some prior knowledge and some habit of baking. One tip is to first take our sourdough course with a focus on rolls.
The course setup alternates practical moments with theory (and fika).
- We start by making patterns and baking from pre-prepared dough.
- We put new doughs by hand and go through the theory and technology of dough making.
- We go through the whole process (e.g. autolysis, folding techniques, rounding and forming) physically, interspersed with theory.
- We serve coffee, tea, afternoon coffee and snacks - eaten standing up or when it suits between moments.
The Course Leader is Felicia Lawurn Garellick, self-taught baker who previously built and operated Vilgot's sourdough bakery in Våxtorp. Felicia is curious and passionate, loves to bake and constantly develops and tries new recipes and methods. As a young and self-taught baker, she has a good understanding of what it is like to be a beginner and to be able to handle dough that is consistent with dough. As a course leader, she is educational and present and will guide you through the entire process.
Theory & practice:
- Hand mixed dough for 2 loaves
- Theory review
- Decoiling and various cutting techniques
You get to bring home:
- Sourdough base
- Freshly baked bread
- Dough for two loaves (to bake at home the next day according to instructions)
- Instructions for home baking
- Two recipes
- Access to closed fb group for after-chat
- Discount on cutting knives, yeast baskets, flour & salt
Bring:
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notepad and pen
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jar for sourdough
-
two yeast baskets (all purchases on the course at a discounted price)
-
clean indoor shoes
-
(We have indoor shoes to lend if necessary.)
Come in:
- regrown hair if it is long
- clean clothes that can withstand getting mealy, no fuzzy sweaters
- (We have clothes and headgear to lend if needed.)
Days on the Farm
Here the country breeds mountain cow and red hill, as well as sheep of different breeds graze. We stuff sausages, air dry ham and hang butter meat from beef, lamb and pig. You are welcome here for a visit to the shop, a hike in the valley or to celebrate something with work or family.
Organic Growing
Our animals keep the beautiful landscape open and contribute to biodiversity. Our operation is ecologically approved. Do not use pesticides and artificial fertilizers. In principle, only grass is used as fodder and the animals drink from the streams.
Collaborations with neighbors
Beef and pork meat in the store is usually from our own farm. So we can guarantee quality and animal welfare. Our high standards also apply when we buy animals from elsewhere. We visit every farm that rears the cattle, lambs and pigs that we then slaughter and dismember ourselves.