Sourdough Masterclass
Join us for an exclusive masterclass at the Sourdough Institute from February 25 to 27, led by our renowned master baker, Yohan Ferrant and the head of the Sourdough Institute, Karl De Smedt. This immersive experience spans three full days, offering in-depth learning and hands-on practice.
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All the details you need are available on this landing page. To secure your spot, simply click the button below to register.
3 days
The masterclass spans three days, starting at 9 AM on February 25th and concluding at 3 PM on February 27th.
Language
The master class will be in English.
2,500 euros (VAT INCL)
The price of the masterclass in 2,500 euros, and includes all materials, LabID kit, food and beverages.
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Hotel and transportation are not included
Location
The full masterclass takes place in the Sourdough Institute.
(Prümer Str. 42a, 4780 St. Vith, Belgium)
What is included?
Hands-on Sourdough Baking
The masterclass in mainly focused to learn you new techniques when it comes to sourdough baking. Yohan Ferrant will teach you how he makes his sourdough breads alongside Filip De Kimpe. This will give you the opportunity to have you hands in the dough. The practical sessions will take up to 2 days of the masterclass.
Exclusive Visits
You will have the unique opportunity to explore the world's only sourdough library with the Sourdough Librarian, Karl De Smedt. He will guide you through the collection and share fascinating stories about the unique sourdoughs he has discovered over the past 10 years. Additionally, you will visit our 'Maison du Levain,' where we delve into the rich history of bread.
Science of sourdough
Have you ever wondered why your sourdough changes over time? Understanding the factors that influence your sourdough is key. In this session, we will discuss how to maintain your sourdough in optimal conditions, measure its crucial parameters, and provide a hands-on practical session to demonstrate these techniques.
Full report of your own sourdough
LabID, a satellite of the Sourdough Institute, offers a kit to the participants of this masterclass. They will analyze it and provide you with a detailed report on the microorganisms living in your sourdough. This unique opportunity allows you to gain deeper insights into your sourdough's composition. Don't have a sourdough starter yet? Now is the perfect time to begin!
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Note: The LabID analysis service is included in the price of the masterclass. However, you must sign up at least one month in advance to receive the report during the masterclass. Late registrations will receive the report at home.
Sensory Analysis
We will dive deep into the fascinating world of sensory analysis. Have you ever tasted something that you couldn't place what it reminded you of? That ends now! In this session you will learn how to identify and describe different smells and flavors with confidence. This skill will enhance your sensory abilities and make bread tasting even more insightful.
Health and Well-Being
​Discover the truth about sourdough bread and gut health with Claire Van Der Aa, our Gut Health expert. In this introduction, we'll explore whether sourdough bread is truly beneficial for your gut or if it's just a myth. Additionally, if you've ever wondered how to effectively communicate the health benefits of your sourdough, this part of the masterclass will be an added value for you.
Fermentation Dinner and Others
Did you know that sourdough is just one of approximately 5,000 varieties of fermented foods and beverages? Join us for an enlightening fermentation dinner where we'll delve into the fascinating stories and diverse options available in the world of fermentation.
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Note: all drinks and dinners are included
Goodies
Upon completing the masterclass, you will receive a certification of completion signed by Yohan Ferrant, Filip De Kimpe, and Karl De Smedt. Additionally, you will be provided with all the recipes, a comprehensive syllabus, sourdough books, and a branded jacket.
Meet Our Masters
Master Baker
Yohan Ferrant
Yohan Ferrant is a world-renowned master baker and the head of the Barcelona Baking School. With extensive experience across Europe, Yohan will teach you how he crafts his exceptional sourdough breads and share innovative baking techniques during the masterclass. Yohan's passion for quality ingredients and traditional methods, combined with his innovative approach, makes his masterclasses a unique learning experience.
Innovation Center Manager
Filip De Kimpe
With nearly 25 years of running his own bakery, he now imparts his expertise to us. His specializations include sourdough breads, laminated pastries, panettone, and pinsas. In the masterclasses, he will introduce new techniques and demonstrate how to craft unique flavor profiles with various sourdoughs and ingredients.
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Head of Sourdough Institute
Karl De Smedt
Karl De Smedt, known as the Sourdough Librarian, leads our Sourdough Institute with unparalleled passion for sourdough. Together with his team, he will guide you through the diverse aspects and health benefits of sourdough. There is no one in the world who has seen, tasted, tested, and compared as many sourdoughs from around the globe.
Day 1
Visit the Sourdough Library
Visit Maison du Levain
Hands-on session
Fermentation Dinner
