Rotclub: Making Breadso

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.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. Exra donations for EnergieKas welcom!Just bring a clean jar, around 300 ml.