Filed under: Bread, Food, Helsinki, Making of, Production, Workshop | Tags: bread, city, event, forgotten, handicraft, knowledge, slow
Today, the first workshop of the “5” event series took place, at Avikainen bakery in Kallio, Helsinki. The small family bakery produces daily fresh bread since 1955. The sourdough root they are using now is about 50 years old! My friends and fellow students Iina from Finland, Valeria from Russia, Jens and Jakob from Germany, and David and Giovanna from Mexico watched and kneaded the rye sourdough that Jenni Avikainen had already prepared for us. We made about a dozen of reikäleipä, ten of those are hanging now on my curtain pole to dry and wait to be used in one of the upcoming events. Reikäleipä used to be stored like that over the winter. Its taste gets stronger and stronger with time, and its consistency harder and harder to chew on. I am exited to try it!
A big thanks again to Jenni and her mum, Jani, the half-German-half-Finnish who used to work in the bakery and told interesting stories, and the baking students for your participation and interest!
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