SOURDOUGH WORKSHOP – WHOLEGRAINS AND FRESH MILLING

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  • sourdough workshop
    October 14, 2017
    11:00 am - 3:30 pm

 

A hands on advanced workshop for those who want to learn more about the techniques of working with wholegrain and fresh milled flours in Sourdough baking.

Monika Walecka and Shane Palmer are two incredibly passionate sourdough bakers. They met in San Francisco in 2015 and both returned to their home countries to set up sourdough bakeries. Now becoming more and more interested in the fresh milling of wholegrains, they will focus this workshop around the more complex approach to wholegrain sourdough baking.

– what are wholegrains, the common and more obscure heritage varieties
– how do they behave differently
– techniques for soaking and sprouting
– working with higher hydration doughs
– the health and taste benefits of wholegrains
– fresh milling of grains to make your own flour
– and of course…. a hands on making and baking of a wholegrain sourdough

 

PLEASE NOTE: this is not an introductory sourdough workshop, it is best suited to those who already have a basis in sourdough baking. This does not mean you have to be professional baker but it will be more beneficial if you already know a thing or two about sourdough.

 

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SHANE PALMER is a former Fumbally chef who immersed himself into the world of bread making after finishing his thesis on Sourdough in 2014. He spent two years in San Fransisco in bakeries such as Tartine, Marla Bakery and MH Bread and Butter. He returned to Dublin in 2016 to open Scéal bakery with his Partner Charlotte. Shane hosts regular monthly sourdough workshops in The Fumbally Stables

 

 

 

 

 

MONIKA WALECKA@thereshecooks is a prolific Sourdough baker and photographer from Poland. After working as a producer for MTV Poland she decided she liked to shoot photos and cook more than anything else. She spent four years in San Francisco where her passion for bread making excelled through working in Marla Bakery, 20th Century cafe and a number of other sourdough bakeries in the city. Her focus is now on wholegrain and fresh milling of local grains. And as a sideline she is also developing a brand focused on baking inspired fashion called ‘Bakers Gonna Bake