A few months ago I revieved a message from the girls from one of my favourite Austrian Food Blogs Kitchen Story, asking me to join a trip to the mountains with some other food bloggers. I immediately agreed to come, not only do I love any excuse to go to the mountains, which I don’t get to as often these days and also I love meeting and hanging out with new like minded people. So, two weeks ago I packed my car with my camera, dog, hiking gear and some food and made my way to Salzburg. Four hours later I arrived at the most picturesque scene you can imagine, Roswitha Hubers Schule am Berg. A haven for both bread bakers and mountain lovers alike. In this little cottage in the alps, surrounded by nothing but mountains, cattle and goats Roswitha has been teaching her ways of making pure sourdough rye bread for 20 years.
The first night we all cooked together, we each brought ingredients to prepare our favourite easy to put together recipes. Nadine and Jörg from Eat This made a wonderful Buckwheat Salad, Caro and Carina from Kitchen Story baked a delicious Flatbread with Peaches and Mushrooms, Eva from Individualisten prepared a yummy Potato Salad, Verena from Hand und Honig made some yummy oven roasted Pumpkin and Veggies and Doris Heinrich made Austrian Apricot Dumplings. The food was heavenly and as much as I wish I could show you, we all got to carried away with the cooking to shoot some pictures and by the time everything was ready the sun had completely set behind the mountains.
The next the we started bright and early with the bread baking. We where joined by a few people from all over Austria in Roswithas “Backstube”. The bread Roswitha taught us how to make is a pure sourdough and rye bread without any white flour, yeast or additional flavourings added. By raising her own sourdough, using the finest rye flour sourced from organic farms and baking it in an old and traditional wood baking oven, her bread is incomparable to a standard rye loaf you will find in your local bakery. With only using 3 ingredients, Water, Rye and Salt, this bread tastes incredibly rich with a soft inside and a perfectly crunchy crust. When stored right, it will even last you for up to 2 weeks. Mine didn’t even make it close to this long, it was gone within 2 days.
On our last day of the trip we went on a hike up to a different alp with an incredible view, ending our trip on a high (literally, we almost reached 2000m). Unfortunately it was raining that day so my camera had to stay in the car and I didn’t get to take pictures once again. Luckily I managed to shoot loads the day of the bread baking course to leave you with a few visual impressions from our trip.
Thanks to everyone who joined for making this an incredible two days.