The Sourdough bread making Experience
This fun yet thorough workshop emphasises the benefits of slow fermentation, wholegrain ingredients, and process conciousness (i.e. the baker as one part of the whole).
While taste never needs to play second fiddle to health, and learning is best done with a glass of wine in one hand, an advanced understanding of breadmaking's core principles are covered, hands-on.
Workshops run over two days on the last Wednesday and Thursday of each month, starting April 2009:
28, 29 April 2010
May booked out
30 June, 1 July 2010
28, 29 July 2010
25, 26 August 2010
Spring dates to be confirmed.
Group bookings with alternative dates considered.
The venue is on my stoep in Baard- skeerdersbos and the oven is a 3 x 2 metre wood fired brick oven.
There is limited space per workshop, and a 50% non-refundable deposit is required 30 days in advance. The full rate applies to persons attending only one day.
Prior preparation such as baking simple recipes at home should contribute toward maximum benefit and enjoyment of the workshop, and you will receive your notes once the deposit is paid.
The rate is R500 per person, including a light pizza lunch where you may bring along your secret ingredient to win the Killer Pizza Contest.
Accomodation:
Stanford: Stanford Tourism, 028-3410340, email: ask@stanfordinfo.co.za
Baardskeerdersbos self-catering: Carel van der Merwe,
email: cvdm@orcawireless.co.za
Platbos forest: 0824110448, email: platbos@orcawireless.co.za
Nieuwedam cottage: 028-4821829
De Kelders B&B's: Whalesong Lodge: 0828835793 and
Marebella: 028-3842665, 0826511000, email: info@marebella.co.za
Looking forward to hearing from you,
Niel Jonker
cell 0826517414 | home office 0878027723
info@nieljonker.co.za | www.nieljonker.co.za
"The most important tool in the bakery
is the baker´s body".[Niël Jonker: March 2009]
Ovencrafters
Some years ago I stayed at the Scott household and apprenticed to oven building jobs, worked in nearby bakeries, and collected some of my best breadmaking memories ever!
Camphill Hermanus:
The various protective workshops at Camphill School and Farm Community provide meaningful work for adults with special needs. The Camphill Bakery supplies a variety of fresh wheat and rye breads to the people of Hermanus.
Aphrodisiac Shack:
Born out of a passion for food and the art of Chacuterie this small concern with a family sized staff compliment are putting in place training programmes for their staff by working alongside the Fair- trade Organisation.
Eureka Mills:
High-quality, locally-produced premium stone ground flour. No additives, preservatives or chemicals. Naturally rich in fibre, wholesome and nutritious.
Platbos Forest:
The bread-bakkie´s carbon footprint is off-set by expanding the nearby Platbos Forest. An ancient indigenous forest situated at the foot of Africa: Offset your carbon footprint by sponsoring the planting of trees at Platbos Forest.
