Naturally Fermented Bread Workshop
27.04
Thu
Format
In person
Natural Fermented Bread Workshop by Tábata Arjona
In this workshop, each person will make their own bread with natural yeast. The idea is to encourage autonomy and the accessibility of having natural, preservative-free and healthy bread to eat on a daily basis. The ultimate goal is for it to be possible and easy for everyone to make their own bread at home, using the utensils in their kitchen, without a huge investment. On the first day we'll make the dough and let it ferment, and on the second day we'll bake all the loaves. It's a meeting with a taste of grandma's house where everyone will take home their fresh bread, a natural yeast seedling and a fond memory.
Day: Thursday and Friday
Start and end dates: April 27th and 28th
Hours: first day from 6pm to 10pm, second day from 6pm to 9pm
Value: 200 reais
Information and registration by e-mail: [email protected]
*If you are interested in enrolling and cannot afford the proposed fee, please contact us and we may be able to offer you a scholarship.
team
Tábata Arjona
At Condô since 2017, she has been researching, studying and experimenting with natural fermentation, collaborating as a cook and baker at various house events. Today, she runs Venda Escondida, a little door with access to the street and open to the public every Sunday with Café Caipira, a breakfast in the Condô's Garden of Delights, producing various wonders to eat.
In the coming years at Condô, I would like to continue experimenting and expanding the gastronomic projects, creating new experiences for the artists and residents of the house and also for the public interested in Condô and its wonders.
@tabataarjona