ERSTE WALDVIERTLER BIO-BACKSCHULE

Learn to bake bread from the pros - and experience the Waldviertel at its most fragrant.

Bread is a wonderful, exciting and beautiful topic and many people are (once again) interested in it right now.

Do you want to know what makes good bread and, above all, what's in it? How sourdough works or how bread dough is made, what different flours or types of grain "can do" or how a handmade loaf is folded? How all this can also work at home in a household oven? And why it is becoming increasingly important for us to work exclusively with sustainably produced, organic food ...?

We invite you to experience bread and pastries in all their glory. During a day in the atmospheric bakery of the ERSTEN WALDVIERTLER BIO-BACKSCHULE in the Altes Bürgerspital in beautiful Drosendorf an der Thaya. With plenty of hands-on experience, old knowledge and new insights - from the living soil to a basket full of home-baked delicacies. Can you smell it already?

Great and exciting master bakers or confectioners, Demeter farmers and seminar farmers are guests here with all their wealth of experience to pass on their traditional, valuable knowledge.

The ERSTE WALDVIERTLER BIO-BACKSCHULE was founded in 2014 by food journalist and author Elisabeth Ruckser, and workshops with various professionals are held regularly.

Upcoming dates:

16. 3. "Pure bread: sourdough, rye flour & wholemeal"
23. 3. "Baking with the ancient grain"
6.4. "Basic workshop: bread rolls, sourdough and homemade bread"
4. 5. "Basic workshop: bread rolls, sourdough and homemade bread"
25. 5. pure bread: "Sourdough, wholemeal & old varieties"
Special on 23. 2.: "Heating up the inner oven - meals that keep us warm"
Special on 9. 3.: "Beans instead of grains: homemade tofu and soy milk"