由Dorian And Carmina主持的體驗
2.5個小時
最多4人
體驗以英語舉行
體驗簡介
You are joining an active bakery - we start our wood fired oven, finish milling our grains, and hand mix in our natural starter, then shape and bake - a daily ritual to produce hearty loaves.
You can learn how to make a traditional country loaf with ancient grains, or a 100% rye loaf, gluten free bread or ancient baguettes.
Other things to note
The best learning is by doing it; while I will answer any questions, prepare yourself to see, smell, touch, sense - the bread making has a lot to tell us...
No need for any other special equipment...
You can learn how to make a traditional country loaf with ancient grains, or a 100% rye loaf, gluten free bread or ancient baguettes.
Other things to note
The best learning is by doing it; while I will answer any questions, prepare yourself to see, smell, touch, sense - the bread making has a lot to tell us...
No need for any other special equipment...
You are joining an active bakery - we start our wood fired oven, finish milling our grains, and hand mix in our natural starter, then shape and bake - a daily ritual to produce hearty loaves.
You can learn how to make a traditional country loaf with ancient grains, or a 100% rye loaf, gluten free bread or ancient baguettes.
Other things to note
The best learning is by doing it; while I will answer any questions, prepare yours…
You can learn how to make a traditional country loaf with ancient grains, or a 100% rye loaf, gluten free bread or ancient baguettes.
Other things to note
The best learning is by doing it; while I will answer any questions, prepare yours…
Dorian And Carmina對安全的承諾
此體驗策劃人致力遵守Airbnb的新冠肺炎(COVID-19)相關安全和清潔指引,包括遵守社交距離指引、實踐良好衛生並確保所有旅人都佩戴口罩。
- 3則評價
- 已驗證身份
Dorian has been an artisanal baker for over five years; his mentors are Chad Robertson of the famed Tartine San Francisco bakery and Dave Miller of Miller's Bakehouse in Chico.
In a charming four hundred square feet bakery, we have a stone mill to prepare freshly milled flour, an ancient oak slab table for hand mixing and preparing the dough; our bread is baked in a masonry wood fired oven built with our own hands.
Once an absolute standard, today less than 1% of the bakers still do this.
Check out our website for more details: artisanlavinia.com
In a charming four hundred square feet bakery, we have a stone mill to prepare freshly milled flour, an ancient oak slab table for hand mixing and preparing the dough; our bread is baked in a masonry wood fired oven built with our own hands.
Once an absolute standard, today less than 1% of the bakers still do this.
Check out our website for more details: artisanlavinia.com
體驗地點
We built our bakery on our own private property in the Sierra foothills; this is an idyllic environment resembling parts of Tuscany and Southern France.
The artisan breads and ancient grains class was so much better than I even imagined. Dorian and Carmina are gracious hosts and very knowledgeable in their bread making. I can now create artisan bread at home that is both healthy and delicious! I appreciated the time and patience taken to explain each step of the process so that I could successfully bake old world bread in my own kitchen. This is a once in a lifetime experience you should not miss!
The artisan breads and ancient grains class was so much better than I even imagined. Dorian and Carmina are gracious hosts and very knowledgeable in their bread making. I can now c…
Taking the Artisan Bread and Ancient Grains course with Dorian was a true delight. I was welcomed warmly by Dorian and his wife, Carmina who showed me around their beautiful home. I was able to observe Dorian in action as he prepared delicious loaves of bread to bake in his wood-fired oven. He helped me to prepare two loaves of my own, which we baked at the end and I got to take home! He spent a significant amount of time showing me how to shape and handle to dough, let it rise, and bake it off in the oven. They also served me a delicious lunch made with ingredients from local producers. I learned so much about the history of bread and the fermentation process. I left feeling inspired to go home and bake bread using this method for our local church's sacrament of Communion for the Sunday worship gathering and for my own family :) I love this method of making bread. I love the significance of bread-baking and how it relates to life and its daily rhythms and how it can be a truly sacred and spiritual act, connecting us together as yeast being worked through the dough. Thank you, Dorian and Carmina!
Taking the Artisan Bread and Ancient Grains course with Dorian was a true delight. I was welcomed warmly by Dorian and his wife, Carmina who showed me around their beautiful home.…