Josy Areal, Zürich

Sourdough and circular community

One hour of input and discussion on circularity without money and regenerative practices, then two hours of sourdough making. Open end at the fire with bread on a stick.

You bring

Appetite for bread and circularity, a bowl if you have one.

You leave with

One hour of input and discussion on how resources circulate without money and everything flows back to soil and nature, then two hours of mixing, kneading and shaping sourdough. Open end at the fire with bread on a stick from ready dough.

What changes

You leave with your own sourdough starter, the recipe and an appetite for swapping.

Why it matters

Bread, starter and know-how circulate in the neighbourhood instead of the shop shelf.