Vienna: Natural Sourdough Bread Workshop with Apulian Flour

Key Points

• Authentic Apulian sourdough bread prepared with a Viennese twist in Vienna
• Hands-on experience covering every stage of breadmaking, from starters to baking
• Learn from a family of Apulian bakers with expertise in traditional methods
• Take home your own freshly baked loaf and optionally a live sourdough starter
• Limited to 6 participants for personalized attention
• Duration of 2.5 hours makes for an intimate, engaging class

You can check availability for your dates here:

A Unique Breadmaking Experience in Vienna with Apulian Flour

This 2.5-hour workshop offers a rare chance to bake real sourdough bread in Vienna, combining Apulian traditions with local fermentation techniques. Led by Patrik Montinari, a guide with a 5-star rating, the class is as warm and personable as it is educational. The experience is perfect for beginners and passionate home bakers, providing clear, step-by-step instructions on creating a naturally leavened loaf.

What makes this class stand out is the focus on blending Southern Italian flavor—specifically from Apulia’s semolina—with the refined, long fermentation methods characteristic of Vienna. Participants leave with a freshly baked loaf bursting with aroma and character, plus the option to bring home a live sourdough starter for ongoing baking adventures.

The Location: Baking in the Heart of Vienna

The workshop takes place in a cozy, well-equipped setting within Vienna. While the exact venue is not specified, the emphasis on small group size—limited to 6 participants—ensures a personalized atmosphere. The location is wheelchair accessible and suitable for all levels of bakers, making it inclusive for a variety of guests.

This central position in Vienna makes it easy to incorporate into a day of cultural sightseeing or culinary exploration. The environment promotes a friendly and interactive experience where stories about bread cultures from Apulia and Vienna are shared between stages.

Step-by-Step Journey Through Traditional Breadmaking

The workshop guides you through every stage of creating an authentic sourdough loaf using traditional methods. You will:

• Refresh the sourdough starter, learning how to feed and maintain it for ongoing baking at home
• Witness the autolyse process, where flour and water naturally develop gluten
• Mix the dough with proper hydration, balancing ingredients for an ideal texture
• Practice hand work and participate in bulk fermentation, folding and resting the dough
• Pre-shape and shape the loaf using artisan techniques
• Bake the bread to achieve a crisp golden crust and soft, aromatic crumb

Between these stages, a short break allows for a drink and conversation about bread traditions, making the class both educational and social. The full process emphasizes long, slow fermentation, which enhances flavor and digestibility—key features of authentic sourdough.

Learning from a Family of Apulian Bakers

The guides are a family of bakers from Apulia, sharing secrets handed down through generations. Their approach combines Southern rustic flavor with Viennese fermentation techniques, creating a unique fusion that participants can replicate at home. The guides explain each step clearly and with warmth, helping even absolute beginners build confidence.

Their storytelling enriches the experience, making it more than just baking—it’s a lesson in cultural exchange. The guides’ expertise ensures that participants gain practical skills and a deeper appreciation for traditional breadmaking.

More Great Tours Nearby

Enjoying a Relaxed Break with Stories and Drinks

Throughout the workshop, short breaks invite participants to enjoy a drink and explore stories about bread cultures from both Apulia and Vienna. These moments provide a welcome pause and deepen understanding of the cultural significance of bread in different regions. The social aspect adds warmth and makes the class feel like a culinary gathering rather than just a lesson.

Take Home Your Loaf and Live Starter

At the end of the workshop, everyone leaves with a freshly baked loaf—aromatic, crusty, and full of character. Participants also have the option to take home a portion of the live sourdough starter, enabling continued baking at home. This starter can be maintained and fed, ensuring the continuity of tradition and allowing bread enthusiasts to keep recreating this Apulian-Viennese fusion.

Logistics, Accessibility, and Booking Flexibility

The activity offers the convenience of free cancellation if canceled up to 24 hours in advance. The reserve now, pay later option provides flexibility, allowing participants to secure their spot without immediate payment. The class is accessible for those in wheelchairs and suitable for a range of skill levels, from beginners to experienced bakers.

The workshop occurs at various start times, so guests can choose a slot that fits their schedule. Its small group size ensures intimate learning, and the presence of instructors fluent in Italian, German, and English makes communication straightforward.

Why This Sourdough Bread Workshop Stands Out

Unlike typical bread classes, this workshop emphasizes authenticity and cultural blending. The focus on Apulian flour and Viennese fermentation offers a distinctive taste and technique that’s hard to find elsewhere. The personal attention from the guides and the hands-on nature ensure that participants leave with practical skills and a sense of achievement.

While the duration of 2.5 hours means the class is compact, it covers every important stage of sourdough baking. The limited group size fosters a focused environment, ideal for learning and asking questions.

Final Thoughts on the Apulian-Viennese Sourdough Workshop

This Vienna-based baking experience offers a rare chance to explore traditional breadmaking methods from Apulia within the Austrian capital. The blend of Italian flavor and Viennese technique creates a unique loaf that reflects cultural fusion.

The guides’ warmth, the inclusive environment, and the focus on long fermentation make this class memorable for bakers of all levels. The opportunity to bring home a fresh loaf and a live starter adds practical value that extends beyond the workshop.

Although the class is focused on breadmaking, the storytelling and cultural exchange enrich the experience, making it more than just a baking lesson. This workshop is a great pick for anyone interested in culinary traditions, authentic flavors, and hands-on learning.

Frequently Asked Questions

Is this workshop suitable for beginners?
Yes, the class is suitable for both beginners and passionate home bakers, providing step-by-step guidance for all.

What is included in the price?
Participants leave with their own freshly baked loaf and, optionally, a portion of live sourdough starter.

How long does the workshop last?
The class runs for 2.5 hours, making it an intimate and manageable experience.

Can I cancel or reschedule my booking?
Yes, free cancellation is available up to 24 hours in advance, and there is an option to reserve now and pay later.

Is the workshop accessible for people with mobility issues?
Yes, the venue is wheelchair accessible.

Do I need prior baking experience?
No, the class is designed to accommodate beginners and experienced bakers alike.

What languages are the guides fluent in?
Guides speak Italian, German, and English, ensuring clear communication.

Can I participate if I have dietary restrictions?
The data does not specify dietary accommodations; it’s recommended to inquire directly when booking.

What should I wear?
Participants should wear comfortable clothing suitable for baking.

Where does the workshop take place?
The exact venue is not specified, but it’s located in central Vienna and designed for small groups.

You can check availability for your dates here: More Great Tours Nearby