The craftsmanship of good bread will not be forgotten! Thanks to you and your desire to learn.

After 30 years of growing wheat, milling my own flour, and making sourdough bread in my restaurant using standard kitchen equipment, the desire to share my knowledge became evident.

Over three mornings, you will learn to master a living indigenous sourdough and a 5-minute-a-day protocol to create consistent, easy-to-digest bread adapted to your home oven.
You will leave self-sufficient, able to reproduce the same result at home.

Our 5-minute-a-day protocol allows you to make your bread faster than going to the bakery.

With this stay, you invest time to learn a skill that lasts a lifetime.

Making your own organic sourdough bread, in the simplest way possible

I have identified the 7 essential elements for making real organic sourdough bread in a home oven, whether electric or gas, convection or static.

Highly valuable if you have already tried making your own bread without understanding why it only rises half the time.

I will detail them to you precisely during this workshop; here they are:

3 theoretical points to understand fermentation:

• Wheat: genetics, farming methods, and grain composition
• Milling: the different mills and types of flour (including a practical wheat-milling session on our granite stone mill).
• Sourdough and baker's yeast: what is the difference?

4 practical steps to master the craft:

• Starting and maintaining a sourdough starter
• Production organization: base temperature, kneading, slow fermentation
• Folds and shaping: why, when, and how
• Baking: humidity, falling heat, and mastering the crust.

During the course we will alternate between practice and theory to gradually assimilate these 7 essential elements and master the entire process of fermentation and baking.

Next, we will cover the necessary equipment, how to do without it if you wish, and how to adapt bread-making to your own kitchen.

And you will discover our truffle-wheat bread with indigenous sourdough, a powerful bread with surprising spicy flavors.

You will leave with…

• 100g of sourdough starter ready to feed
• 4 kg of truffle-wheat flour
• The 7 commandments of bread, to ensure you remember everything once back home
• Your 5-minute-a-day protocol, designed so that you can comfortably bake your bread every week without stress or complicated equipment.
  

This way, you can immediately start baking your first loaf of bread in your kitchen oven, quite simply.

Discover the benefits of indigenous sourdough

Indigenous sourdough is excellent for health, allowing for better assimilation of gluten by the body.

Sourdough fermentation transforms the dough, developing complex aromas and a supple texture.
You will see how time and temperature influence flavor and digestibility.

Our students' first loaf, after 3 days of instruction at the estate:

What you will no longer have to do

• Searching through conflicting recipes
• Wasting bags of flour
• Believing that your oven limits you
• Buying 'miracle' machines
• The daily search for quality bread every morning

A gift set for two

The gift set saves you from having to search for where to stay, where to dine, and what to learn: everything is arranged.

This 3-day course includes, per person:

• 3 nights in a double room in one of the 5 guest rooms and suites at the Domaine
• 3 farmer's breakfasts to start the day well
• 3 mornings of instruction
• 3 convivial lunches with the Duler family
• 3 gastronomic dinners, including one "all-truffle" menu

Beverages and wines are additional and may be chosen from our Wine List
Price: from €750 per person per day in a double room

Valid for 1 year

Stay dates to be arranged by telephone, according to available training sessions

General terms and conditions

Bookings and cancellations

Fully enjoy your stay on the estate:

• a generous and refined cuisine based on the produce of the estate
• the calm and stillness of 70 hectares of unspoilt nature
• walks along the 12 km of private trails on the estate, accessible from your room
• relaxation by the spring-water swimming pool (seasonal)
• physical activity in the fitness room
• relaxing in the spring water jacuzzi
• swimming in our spring-water lake
• the appeal of the 2-hectare permaculture kitchen garden and orchard with its mobile chicken coop
• and many other things for you to discover...

Key Highlights: the ecological and eco-responsible commitment of Pascale and Patrick Duler since 1984

The difference between a conventional stay and this one is that you do not have to choose between relaxation and learning.

• Rare: almost everything served at the table is organically grown on the estate!
• the water in your shower comes from the Source aux Loups, drawn directly on the estate
• our lavender guest soap is handcrafted by us
• wood-fired heating helps maintain the estate's woodlands
• solar electricity production provides clean energy
• wastewater treatment via phyto-purification, respecting the environment
• natural air conditioning via a Canadian well
• cultivation methods: biodiversity, intercropping, and agroforestry, pursued to the highest level
• ...

 

 

Questions and answers

• • What is the 'Baking your own organic bread with wild sourdough' stay?
    The 'Baking your own organic bread with wild sourdough' stay is a three-day workshop where you learn to bake your own organic sourdough bread.
    The workshop is convivial, intensive, and gastronomic, led by Patrick Duler, an expert in bread-making for 30 years. It offers a sensory experience rich in taste, set within the serene environment of the estate.
    
  • Why is the workshop priced at this level?
    To learn bread-making, an apprentice baker spends two years earning a vocational certificate—and at the end, they still may not know how to craft sourdough bread. With the workshop offered by Patrick Duler, in just three days, you will be able to make a sourdough bread on par with the best bakers. You won't be eating sandwiches for lunch or in a cafeteria for dinner, nor staying in a budget hotel. You will share a moment of true conviviality during a workshop tailored to each participant, enjoying the serene setting of Domaine de Saint-Géry, the gastronomic cuisine of our restaurant, and the comfort of your room.
    
  • What are the 7 essential elements for making true organic natural sourdough bread?
    The 7 essential elements for making true organic natural sourdough bread are:
    knowledge of the wheat, milling, understanding the difference between natural sourdough and commercial yeast, starting and maintaining a starter, base temperature, kneading, shaping, mastering slow fermentation, and mastering baking and par-baking.
    The workshop allows you to understand these elements in depth.
    
  • What is truffle wheat?
    Truffle wheat is a specific wheat variety used in our bread-making. Truffle wheat flour was notably used at Louis XV in Monaco, Alain Ducasse's three-star restaurant, for ten years.
    The workshop will help you understand different wheat varieties and the impact of truffle wheat on the flavor and organoleptic properties of the bread.
    
  • What is the difference between sourdough and baker's yeast?
    Sourdough is a fermented mixture of flour and water, while baker's yeast is a single-cell organism, brewer's yeast, used to make bread rise. Natural sourdough offers a unique taste and helps address gluten intolerance issues.
    
  • How do you start and maintain a sourdough starter?
    To start and maintain a starter, you must feed it regularly with flour and water.
    The workshop will teach you how to create and nurture your own sourdough starter.
    
  • What is the base temperature in bread-making?
    It is the optimal temperature for bread fermentation. During your stay, you will learn how to master this base temperature.
    
  • What is slow fermentation?
    It is a fermentation method that allows the bread to develop more depth of flavor. You will learn all of this during your stay.
    
    
  • How to master bread baking?
    To master bread baking, you must understand how to control humidity and heat in your oven. After this stay, you will know how to manage moisture and temperature to achieve an airy crumb and a perfectly crisp crust.
    
    
  • What equipment is needed for bread-making?
    You will learn about the necessary equipment in detail, and more importantly, how to manage without it if you wish.
    
    
  • What are the benefits of wild sourdough?
    Wild sourdough is particularly wholesome; it helps break down gluten, allowing for better protein assimilation by the body, resulting in a digestible and nourishing bread that keeps for several days.
    
    
  • What are Pascale and Patrick Duler’s ecological commitments?
    Pascale and Patrick Duler have been committed to ecological practices and respect for the environment for over 35 years: organic production, clean energy, agroforestry, intercropping, composting, phyto-purification, solar power, earth tubes, and carbon sequestration.
    
    
  • What do our guests say about their experience?
    Our guests have found the workshop enriching and educational, appreciating the conviviality and simplicity of the experience. They also valued the quiet moments of exchange and relaxation over a fine bottle of wine, accompanied by the gentle piano notes of our daughter Camille.
    
    
  • How to book the 'Baking your own organic bread with wild sourdough' stay?
    To book the 'Baking your own organic bread with wild sourdough' stay, simply choose the number of guests and your preferred room.
    You will receive a confirmation email immediately.
    Pascale will then contact you to finalize the date and the remaining details.
    
    
  • What do I receive at the end of the workshop?
    At the end of the workshop, you will leave with 100g of truffle wheat wild sourdough starter, a loaf of bread, 4 kg of flour, the '7 commandments of bread,' and a 5-minute-a-day protocol to continue baking as soon as you return home.