Because we are The Dough House, the stars of this experience are the flatbread and Aegean doughnuts! All of our breads will be made by hand and from scratch. Aegean doughnuts (loukoumades) are citrusy fried or baked sourdough balls served with honey syrup.
DurationWhat We Will Do:
Because we are The Dough House, the stars of this experience are the flatbread and Aegean doughnuts! All of our breads will be made by hand and from scratch. Aegean doughnuts (loukoumades) are citrusy fried or baked sourdough balls served with honey syrup.
After that we will make 6 different types of mezes:
Some extra mezes will be served like homemade tzatziki and hummus accompanied with a glass of Greek cocktail or wine, a total Aegean feast!
We run homely cooking & baking experiences where you can gain new skills and at the same time share some fun with family & friends, connect with other people or celebrate a special occasion.
We will begin with our sourdough starter. You will learn how to make it from scratch, how to maintain it and also keep alive! We will then bake delicious loaves and a fougasse (a pretty looking bread from south of France).
You’ll be introduced to the basics of sourdough baking and learn how to make a sourdough starter – and keep it alive. We’ll teach you the techniques we use in the bakery to knead and shape our loaves, and you will then make four different types of bread over the course of the day
Join our expert chefs and learn to bake a delicious range of breads, experimenting with a variety of ingredients so you can whip up a quick loaf to compliment a whole range of dishes.
Sourdough bread has been around for hundreds of years. Widely favoured amongst many due to its ability to digest easier within the body and for its tangy flavour and wholesome appearance. Whilst the supermarkets have brought sourdough to our shelves, the amount of care and attention needed is some...
Learning the art of making sour dough bread – Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
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