Description - What to expect

In this private Crete cooking class, you will learn:



About cereals

Species and local varieties, their characteristics, their evolution and their development through time. You will grind some local seeds to make a part of the flour you are going to use for your bread while discussing the benefits of grinding cereals at home.



Understand sourdough

What exactly is this smelly thing? The way to start a sourdough and how to maintain it? how does it help in bread-making? other ways to make the bread rise in comparison with sourdough, and its benefits for your health.



Knead your own bread/rusk

A mystical and purifying procedure. Experiment while discussing the little secrets of good kneading and shaping, which boost the rising of our bread. The shaping depends on the type of bread products you want to have.



Taste the local cuisine

While the bread is rising, you will have a taste of the Cretan cuisine, simple in its making but not simplistic. Full of colours, aromas and vivid, yet distinct, tastes. Simple creations of minimum effort with pure local ingredients and unique tastes. All the above will be accompanied by warm, fresh-baked bread.



Bake your dough

After letting it rest for a while in the shape you want, put it in the oven, electric for smaller quantities, or wood oven for larger, and bake your precious bread. The second baking that is required in order to get the Cretan rusk called “paximadi”, will be described thoroughly but it will be made by your team, if needed, after the end of the cooking class, as it takes a longer time to complete. You will have the option to take the warm bread with you or the host will do his best to get your rusks to you somewhere in Heraklion before you leave.