Making Breadso

Beginner friendly workshop (EN/NL) Big flavour usually comes with a big footprint: aged cheese, cured meat, stock simmered for hours. For Klimaatweek, we're creating big flavours in a smaller way, from bread, salt and a mould. No ingredients with lots of foodmiles needed! Breadso is miso made from bread: deep and savoury. Legend has it it tastes like bread & anchovies in one. Stir it into butter, rub it on roast veg or whisk it into a dressing.We start by tasting a batch that's had six months to mature. Then we make it together and you take your own jar home. It'll be ready in spring!Hosted by Flo, who runs Flo Bakestudio and works as a data analyst the rest of the week, and Adam, food technologist and co-owner of Epicurieus bakery.€15 covers the ingredients and your spot, and lets someone else join for €10. If €15 is too much, pay €10. No explanation necessary. Extra donations for EnergieKas welcome!Just bring a clean jar, around 300 ml. If you signed up but can no longer make it, please cancel your ticket so someone else can take your place About RotClub The Hague fermentation club for food culturesHow can we share and develop knowledge, facilities and skills around fermentation, with attention to health, microbial life, the food chain and emerging collective food cultures?