Bread and rusks with a Cretan mum in a village nearby Heraklion

In this gastronomical workshop you will have the chance to: - Learn about cereals Species and local varieties & their characteristics. We will grind some local seeds to use in our bread, while discussing on several products and the benefits of grinding cereals at home. - Understand sourdough What exactly is this smelly thing? The way to start a sourdough and how to maintain it, how it helps in bread-making, other ways to make the bread rise in comparison with sourdough, and its benefits for our health. - Knead your own bread / rusk A mystical and purifying procedure. We experiment discussing the little secrets of good kneading and shaping, which boost the rising of our bread. - Bake our dough After letting it rest for a while, we will put it in the oven and take our precious bread. - Taste the local cuisine While the bread is rising, we will take taste of the Cretan cuisine, a cuisine simple but not simplistic, full of colors, aromas and vivid, yet distinct, tastes. Simple creations of minimum effort with pure local ingredients, smells that makes you travel, unique tastes in danger of disappearing through time. All the above will be accompanied with warm, fresh baked bread.

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