Estonian bread

There is nothing better than the smell of freshly baked bread. Rye bread is a symbol of the Estonian nation and the staple food of our ancestors. Estonian bread is very healthy. Why? We talk about it in the workshop.

In the bread baking workshop, we learn:

• how to make and store leaven
• how to mix and knead bread dough, and what is the right thickness
• which natural additives to use to make bread even tastier
• how to choose flour
• about moulds and "floor" bread
• how long and hot to bake
• how to tell the bread is ready
• how to handle the bread after

Participants will taste and compare different breads. They do also knead dough and bake their own little bread. In addition to the recipes and tutorials, each participant will receive a little breadlet - leaven, and a self-baked hot loaf.

We will also discuss mistakes in bread baking and answer questions, talk about Estonian food culture and history, medieval evaluated export articles, fermentation miracles and old-fashioned but healthy choices. Meaning-making and mythology in food culture.

Time: 1,5-2 h