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Raulandsakademiet > Course catalog 2017 > Stone-oven baking: grains, nutrition, and methods


- Accomdations and cultural experiences.

Raulandsakademiet
Phone: +47 35 07 32 92
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Akademiet 2
N-3864 Rauland


Stone-oven baking: grains, nutrition, and methods

Start date: 2.11.2017

End date: 5.11.2017

Registration deadline: September 21

Course Nr.: 1713 

Instructor: Siv Svolsbru

The course gives an introduction to different types of grains (rye, barley, oat, spelt, etc.) and how to bake in a wood-fired oven. The baking will take place in the wood-fired stone oven in the Eldhuset building at Telemarkstunet in Rauland. We cover baking methods including how to use yeast and sourdough. We take time to explore preparation and treatment of various ingredients used in bread – in addition to grains and flour. Siv Svolsbru is an owner of Rent mel i posen (Pure flour in the bag) - a popular bakery committed to producing organic artisan bread and pastries. http://ikkebarebrod.blogspot.no/ The cost of materials is approximately 1100 Norwegian kroner. The course lasts from Thursday 19:00 until Sunday 15:00. Registration deadline September 21. Course fees: 3800 NOK. Meals and accommodations for three days 2940 NOK.

2. - 5. November 2017

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