Vienna: Natural Sourdough Bread Workshop with Apulian Flour｜Austria

Join a warm, hands-on breadmaking workshop in Vienna and learn to bake authentic Apulia sourdough bread. Discover a one-of-a-kind recipe that blends the rustic flavor of Apulia semolina with the refined natural fermentation traditions of Vienna, a perfect meeting of Southern soul and Central European craft.

Together we’ll move step by step through the full process of creating a naturally leavened loaf with a long, slow fermentation that enhances both flavor and digestibility. You’ll experience every stage yourself:
- Refreshing the Sourdough Starter: learn how to feed and maintain your natural yeast so it stays strong and active.
- Autolyse: see how flour and water naturally begin to build gluten.
- Mixing the Dough: combine ingredients and balance hydration for ideal texture.
- Hand Work & Bulk Fermentation: practice folding, resting, and developing structure.
- Pre-shaping and Shaping: master artisan techniques to form your loaf.
- Baking: achieve a crisp golden crust and soft, aromatic crumb.

Between stages, we’ll take a short break to enjoy a drink and talk about the bread cultures of Apulia and Vienna.
By the end of the workshop, you’ll take home your own freshly baked loaf – full of aroma, character, and history – and, if you wish, a portion of my live sourdough starter to continue baking at home.

Whether you’re a first-time baker or an experienced enthusiast, this experience will give you the skills and confidence to create natural sourdough bread using traditional methods that have stood the test of time.