Marjolijn is specialized in fermenting with sourdough and baking with wood. However, not everyone has a wood oven and sometimes you feel like eating yeast bread. That is why at every workshop you receive instructions on how to bake in your oven at home and how to ferment slowly with yeast. Leaven is a bit more complicated than yeast to work with, because the bacteria and wild yeasts in the sourdough behave stubbornly. Wood ovens also have their own characteristics that you should get to know.
The workshops of Marjolijn (an engineer by origin) are a mix of theory and practice and are aimed at making you as a (home) baker autonomous and creative in making your bread. So you don't just come for a day of baking, but you learn what it takes to reproduce at home what you learned at the workshop. In this approach personal guidance is important. That is why we work in small groups.
You can ferment bread slowly, with sourdough, yeast or both. The longer you ferment, the healthier and more digest your bread will become. If you put sourdough cold, you get acetic fermentation for a spicy taste. If you keep it warm, you favor lactic fermentation for a smoother taste.
In our workshops you will learn to understand the fermentation process in order to consciously control the taste and nutritional value of your bread.