Journée "du grain au pain"

Practical day of sourdough baking using peasant varieties, to better understand and grasp the quality of products from seed, to cereals, to flour, to breads, and our intestines... An approach that immerses us in our sensory spaces, and restores value to gestures. Everyone leaves with their own bread. With 20 years of transmission around cultivated and transformed biodiversity, I adapt to the group, to the expectations and desires in the moment. Sharing (and possible tests) on participatory research programs on sourdough, the history and current events of sourdough bread (direct breadmaking, or with low sourdough inoculation, the bread of tomorrow, gluten-free...) Visit of the mill. Children are welcome if the theme interests them, (family days can also be organized on request). Looking forward to sharing these fermented spaces!

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