This course is for people with at least one year of experience baking sourdough breads. Participants will develop technique and a deeper appreciation for microbiology and physical properties of dough development. Throughout the course, doughs in various stages of development will be presented and studied.
We’re on Kibbutz Rosh Tzurim, next to the makolet. Adorably, there is actually no official address.
Put Meshek 48 into Waze
Egged Bus lines: 361, 362, 372 and
264, stop right by us.
There sure is! Park right outside our front door.
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Sign up to get the inside scoop on the Meshek’s events and workshops.
