“Masterclass teaching means that a person "learns" in a workshop to train in a subject. It can be as a book printer, carpenter, mechanic, baker, chef or something else. Emphasis has thus been placed on the practical education, which is supplemented by theory at a technical school.”
Vision
Throughout his career, Jesper has worked in small teams and in close contact with some of the most talented people within the trade. Having experienced first-hand the benefits of working alongside the “master”, inspired Jesper to shape his workshops from the same philosophy. The workshops constitute of only a short number of participants, making room for an intimate experience focusing on technique and quality. With help from Danish educational experts, GØTZ has developed a program where dialogue is at the centre, in the end creating the best possible learning experience.
“Jesper managed to convey the sourdough bread-making process in a very tangible way. The workshop has in a way “de-mystified” bread baking and has given me the ability to bake at home.”
— Erik, GØTZ Sourdough workshop participant.
GØTZ Sourdough Masterclass
The GØTZ Sourdough Masterclass is an exclusive, hands-on baking class with Jesper. You will learn how to prepare and bake with sourdough, using the key principles Jesper has refined throughout the years. At the class you will learn the basics for baking a wide range of delicious bread and buns.
Prior to the class, Jesper will ask you about your level of experience and your expectations for the class. This way, Jesper has the possibility of customizing the teachings and level of complexity, making room for both beginners and experienced bakers.
At the end of the course, you will hopefully have learned the techniques by heart, but in order to give you the best possible basis for baking delicious bread on your own, you’ll of course leave with the recipes and instructions from the class in writing.
Price: 1695 DKK per person
In the workshop you will:
Learn general principals about baking with sourdough
Learn to control fermentation of dough and what flour to use
Learn techniques to shape bread, buns and rye bread
Learn how to bake bread, buns and rye bread
Get recipes to make these products and instructions on how to make your own recipes later on
Capacity: Maximum 6 participants per workshop to ensure time for personal mentoring and attention.
Duration: Approximately 5 hours
Language: Danish & English
The workshop includes
Coffee/tea
Lunch or dinner
Starter sourdough to bring home, alongside a range of different baked goods:
Sourdough bread
Rye bread
Sourdough buns
Sourdough flûte
Dough for buns
Location
GØTZ workshop & studio is located in weaver and collaborator Karin Carlander’s space in Raadvad. The space is of unique historical, industrial value located by Mølleåen north of Copenhagen.