Courses at
Dammhagen
Dammhagen is a tranquil world in the heart of a forest glade. Here, we work with organic ingredients and traditional culinary techniques. Sourdough baking, fermenting vegetables, pressure canning, oven-cooking in Römertopf clay pots, brewing kombucha, and slow-cooking stews all come naturally to us. Our approach always begins with organic ingredients, to be transformed into wholesome dishes meant to be savoured.
If your group is interested in a course retreat with accommodation, we’ll tailor the experience together with you.
Fermentation
Course for those who want a guide to techniques in lacto-fermentation of vegetables.
We go through several methods, for sauerkraut, kimchi and ketchup.
We also look at the principles and methods behind how you can make your own vinegar, kombucha and kefir.
Wet-baking of sourdough bread
Course for those who wish to bake artisanal sourdough bread. We set our sourdough with local and organically grown heritage grains that are cold-fermented in a fermentation basket.
We teach our wet baking method designed to leaven all flour, as well as how to make succulent breads using heritage full grains.