In diesem Kurs backen wir verschiedene Kuchen nach historischen Rezepten im Holzbackofen aus. Vom Blechkuchen mit Streuseln über Kuchen aus Hefeteig bis hin zu einem köstlichen Kuchen aus der gusseisernen Gugelhupfform. Selbstverständlich wird das Gebackene im Anschluss bei einer guten Tasse Kaffee und Tee verkostet.
In this course, you will learn all the important basics for making a perfect wood-fired pizza. We will not only take a closer look at the most important ingredients: the dough, the tomato sauce and the mozzarella, but also make them ourselves. Find out what makes a good pizza dough and what steps are necessary to obtain a good mozzarella and a tasty ricotta. After the work is done, we enjoy our pizzas topped in different variations in a cosy atmosphere and enjoy the homemade dessert made from fresh ricotta.
Wild herbs are full of vitality, which they are happy to pass on to us with their healthy phytonutrients. They are collected fresh from the meadow and therefore do not have to be imported from far away, as they grow right on our doorstep Whether we take goutweed to heart in the garden, lose our fear of stinging nettles, mix the lash of Venus (yarrow) into herb butter, process flowers into true works of art, the green kitchen offers us all this with its green power. On our herb walk together, we will find out what wild herbs are all about.Together with Tanja Weingärtner from Kräuterkrone, we will process our green treasures into a delicious 3-course menu in a cosy atmosphere.We will bake delicious bread in the wood-fired oven and enjoy Obazda balls with all kinds of wild herbs and flowers as well as a homemade wild herb cream cheese.This is followed by a wild herb soup with pear and ginger.Homemade pasta with nettle pesto, tomato and nettle sauce and nettle cheese topping and chopped walnutsFrom the meadow to the plate, small salad with wild herbs and flowersNymph quark dish with chocolate-coated ground ivy leaves and fruit
This bread baking course will give you an insight into the different types of bread. We take a close look at the most diverse types of ancient cereals such as einkorn, emmer wheat, spelt and rye and use all our senses to feel our way through the seeds, spices and herbs that can be added to the bread as natural flavours. Whether potato bread, mixed bread, root bread, Vinschgauer bread or a pure sourdough bread, bread lovers will get their money's worth here and can try their homemade bread with a hearty snack.
There is a wide variety of chemical cleaning products available today. But how did you manage to keep the house clean in the past? Our grandmothers used natural products for house cleaning and furniture maintenance. They are economical in price, low in consumption and also environmentally friendly. They can still be found in almost every household today. Salt, lemons, vinegar and baking soda, to name just a few, are supplemented by stronger substances such as ammonia, alcohol and soda. In this course you will be given numerous “cleaning tips”. You will learn how to use these old cleaning agents correctly in your home today and even how to produce some of them yourself.
In this course you will acquire the basic knowledge of traditional bread baking with sourdough. You will learn what is important when you fire an oven with wood, how a sourdough is prepared and how a tasty sourdough bread is made from the three key-ingredients rye flour, water and salt. In a cosy atmosphere with drinks and snacks, we immerse ourselves in the history and culture of bread-making from the Neolithic to modern times. We take a close look at various types of grain and how they are processed and by the end of the course we will have become confident bread bakers, because it is well known that own bread tastes best.
In this course, you will acquire the basic knowledge of cheese making, from renneting to curdling and shaping. Together we will make small cheeses, see how cottage cheese, yoghurt cream cheese and cooked cheese can be made in a simple way. You will also find out how the by-product of cheesemaking, the whey, can be used sustainably.
At this birthday party we will create our own wood-fired bread and a birthday cake. The birthday guests learn about the traditional baking of previous generations in the rural bake houses and that it was not a matter of course to buy the bread at the bakery or in the supermarket. You will get to know the different types of grain and flour and how to use your strength to mix and knead the bread dough. While the bread is in the oven, we take care of the cake, which goes into the oven after the bread. At the end, the crispy bread and the delicious cake can be tried or taken home in containers that you have brought with you. Please remember to bring your own drinks.
- Apron
- Tea towel
- Containers for samples
Please feel free to contact me if you are interested in one of my courses or if you have any questions by using the contact button!
Prices individually on request.
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