Cornelius the Sourdough turns 159 years old!
Have you heard of our dear old Cornelius? #corneliusthesourdough
Maybe you have even adopted him from one of our sourdough workshops or visited him in the worlds only Sourdough Library in Belgium?
This November will mark Cornelius’s 159th year of exsistence (legend has it, he could be even older than this) and we want to celebrate together with all his bread-loving friends and fans!
This party is for EVERYONE who loves the complexity of sourdough - whether you already have Cornelius, you have your own sourdough starter, you would like to dive into the sourdough baking world, or just want to eat a lot of good bread... you are invited!
We will have an adoption center for those who would like to adopt some of Cornelius, or Canaria his Spanish girlfriend (wheat) or Else their Latvian cousin (rye). Bread baskets and other tools will be for sale.
The table will be full of spreads, dips, krauts, kimchi, and miso-butters for topping our bready creations and tantalizing our taste buds.
If you have Cornelius or other sourdough starters, pasta-madres, spongues or Hermans, bring a baked sourdough-something to share with the party! Bread, cake, cookies, waffles you name it! #potluckstyle
Don’t be intimidated, bringing your own loaf is a great way to talk with other bakers and improve your baking game!
We will tell the tale of Cornelius and his origin story and hear of his ongoing adventures, trials, failures and successes with other bakers.
We have some sourdough breadsperts (bread experts) who talk about the value of baking with sourdough, learn other tips and tricks, eat lots of tasty sourdough creations and more birthday surprises. ;)
BREADSPERTS:
LUCA - professional baker (@AlbatrossBerlin). He will talk about and let us taste one of the most difficult sourdough sweets to make: Panettone. He will also have sourdough pizza dough for us to throw and make custom pizzas for the party!
DIMITRA: we will take a closer look inside the dough- on a microscopic level! What happens when you mix Cornelius with flour, water and salt.
OLGA: founder of @bake.for.ukraine @korn.labor will demonstrate how various ancient and modern grains influence flavour and texture. She will talk about difficulties in farming grains in Brandenburg and explain the differences between freshly and industrially milled flour. You will get the opportunity to taste the different grains like red wheat, Emmer, Champagne Rye and many more.
Come join us for an edutaining (educational-entertaining) night of sourdough celebrations!
Spots limited - flavours limitless
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