Coming up
About the tutorDeniz Bulgur is a Turkish-German neuroscientist who grew up in Germany in a Turkish household where food was a language of its own. Alongside research on the brain, Deniz explores in the kitchen how people have kept and made food for centuries: pickling, fermenting, drying and slow-cooking traditional dishes. Self-taught, Deniz knows where beginners get stuck, and through trial and error has learned what works, what doesn't and why. As a scientist, Deniz explains the reasoning behind each step, so participants leave with an understanding of the process, not just a recipe.
In this workshop we will learn how to make, feed and maintain a sourdough starter: which ratios to use and how to recognise the signs of fermentation. Then, working from an active starter, we will mix and knead bread dough. You will leave with a few new skills, a jar or two, and the confidence to keep experimenting at home. Taught in English.
Past workshops 2026
