This hands-on workshop is designed to help you start your own sourdough bread making routine. Christine Bopp and Lauren Maurer, part of the team at Studio Olafur Eliasson (SOE) Kitchen will explain the fundamentals of sourdough bread making and show you what makes wild yeast baking so special. Celebrated for its nutritional benefits, the inclusion of fermented foods in your daily diet is great for gut health and health and healing.
You’ll create your own starter and then use a starter already established by the team to produce a vegan sourdough focaccia topped with the best seasonal ingredients, perhaps even some from the E-WERK garden! You will also be shown a few fast-pickling recipes, shredded vegetable production and whole vegetable brining. Get ready to test your taste buds with a range of samples, plus take away your own sample jar of seasonal vegetable pickles to enjoy at home.
Fermented food is a community of microorganisms. And so are we: a community of microorganisms, agents of change. Everywhere, nowhere, now-here.
Allergen information: For more information regarding our ingredients, please contact us at email@example.com before booking your course. This workshop is suitable for beginners.
About SOE Kitchen, Lauren Maurer and Christine Bopp
The SOE Kitchen team runs the kitchen at the studio of artist Olafur Eliasson in Berlin. Four days a week, the team prepares organic, vegetarian meals that are shared by the studio team as well as guests and collaborators. The kitchen provides sustenance, a healthy diet, downtime, and social glue. It was established in 2005, run by Asako Iwama and Lauren Maurer. Since then, Lauren Maurer has continued to be a core member of the team, alongside Christine Bopp, Montse Torredà Martí, and Nora Wulff.
Lauren Maurer moved from the USA to Berlin in 1998 and opened a restaurant on Teutoburger Platz. In 2005, she joined Studio Olafur Eliasson, where until 2014, she led the kitchen with Asako Iwama. Since then, she has participated in numerous food experiments and collaborations with Institut für Raumexperimente, Olafur Eliasson’s art education project (2009–14) and visiting guest chefs including Alice Waters and Joshna Maharaj. Her interest in sustainable food production led to collaborations with a biodynamic community-supported agricultural farm located near Berlin. Her work within fermentation and preservation at the studio included workshops with Sandor Katz, visits to NOMA’s fermentation lab and seminars with Markus Shimizu on koji fermentation and miso making. This activity has inspired and informed the vegetarian variety of ferment and pickles at SOE Kitchen.
Christine Bopp has a background in theatre studies and dramaturgy. In 2005, she joined Studio Olafur Eliasson, working in the glass and metal workshops. In 2012, she joined the kitchen team and has since participated in numerous food experiments and collaborations with guest chefs, including Alice Waters and Joshna Maharaj. She has undertaken research trips to le potager de la reine, and conceptualized climate-friendly menus for special events. Her interest in bread making and sourdough baking led to collaboration and exchanges, including workshops with Anna and Sam Luntley, from bakery47 and educational workshops on making homemade sourdough bread.