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Getreide und Hülsenfrüchte

@korn.labor

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Wir schaffen Experimentierräume für kollaborative Zusammenarbeit von Akteur*innen entlang der Körner-Wertschöpfungskette.
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Wir haben lokales Getreide verkostet, Brote gemeinsam gebacken, gesungen, in der prallen Sonne auf dem Feld über Dammkultur gesprochen, gemeinsam gegessen und über eine bessere Zukunft philosophiert. Zwischen Geschichte, Kunst, Testfeldern sowie Brot- und Getreidevielfalt war ganz viel Hoffnung zu spüren – besonders in Zeiten, in denen Krisen die Nachrichten dominieren und Nachhaltigkeit immer weiter in den Hintergrund rückt. Für ein paar Tage kamen hier Menschen zusammen, die intrinsisch motiviert sind und innovative, bodenständige Lösungen entwickeln: um die Böden gesund zu machen und die leckersten, vielfältigsten und gesündesten Backwaren möglichst vielen Menschen zugänglich zu machen. Vielen Dank für die vielen Begegnungen, Gespräche und Impulse! —————————————— ENGLISH VERSION We tasted local grains, baked bread together, sang, talked about ridge cultivation in the blazing sun out in the fields, shared meals, and philosophized about a better future. Amidst history, art, test fields, and a vast diversity of bread and grains, there was a real sense of hope. Especially in times where crisis dominate the news and sustainability is increasingly pushed into the background. For a few days, people came together here who are intrinsically motivated and are developing innovative, down-to-earth solutions: to restore soil health and to make the most delicious, diverse, and healthy baked goods accessible to as many people as possible. Thank you for all the encounters, conversations, and inspiration! @landsorten by @korn.labor
Zwei Tage European Grain Festival 2026 von @landsorten! 🌾 Ein Festival, bei dem Züchter*innen, Landwirt*innen, Müller*innen, Wissenschaftler*innen, Künstler*innen, Bäcker*innen, Köch*innen und alle dazwischen aus Europa zusammengekommen sind. Um sich auszutauschen und von einander zu lernen. Das Ganze an einem wunderschönen Ort direkt an der Ostsee: der @kalo_okologisk_landbrugsskole - einer Hochschule für ökologische Landwirtschaft. Warum gerade Dänemark? Das Land ist ein echter Vorreiter der ökologischen Transformation. Seit den 1980ern steht Öko-Landbau hier fest auf der politischen Agenda, um ihn nicht einfach dem Markt zu überlassen. Das Ergebnis: Eine breite gesellschaftliche Akzeptanz und eine hohe Zahlungsbereitschaft für hochwertige Lebensmittel. Dazu kommt eine progressive, lokal verankerte Gastronomie (die übrigens sehr viel mit Getreide arbeitet!) und Bäckereien, die europaweit Trends setzen. ——————————- ENGLISH VERSION Two days at the European Grain Festival 2026 by @landsorten! 🌾 A festival where breeders, farmers, millers, scientists, artists, bakers, chefs, and everyone in between from across Europe came together to exchange ideas and learn from one another. All this in a beautiful location right on the Baltic Sea: the @kalo_okologisk_landbrugsskole – an agricultural college for organic farming. Why Denmark in particular? The country is a true pioneer in the organic transition. Since the 1980s, organic farming has been firmly on the political agenda here, rather than simply being left to the market. The result: broad societal acceptance and a high willingness to pay for high-quality food. Add to that a progressive, locally rooted gastronomy scene (which, by the way, works a lot with grains!) and bakeries that are setting trends across Europe. by @korn.labor
KBW10- GETREIDEVIELFALT Unser eigenes Mehl Mahlen Grinding our own flour Dienstag 03.12.24, 17 Uhr @satellitberlin @stz_friedrichshain @korn.labor @dieanstiftung @olga___graf @martina.della.valle #küchefüralle #cookingforall #grindingflour #kiezbrotwerkstatt by @korn.labor
Was haben Simit, Bürli und Roggelaib gemein? Richtig, sie tummeln sich alle in Berlin! 🍞 Unsere Warenrunde zum Thema „Brotkulturen“ im @cafetiergarten führte einmal quer durch Berliner Kornwelten: von anatolischen Hartweizentraditionen über Holzofenbrote mit Schweizer Wurzeln bis zu kompromisslosem stark versäuertem und lange gereiften Roggenbrot. Wir haben probiert, verglichen, nachgefragt und darüber gesprochen, wie Technik, Getreide, Herkunft und Alltag das prägen, was heute in Berlins Brotregalen zu finden ist. Danke an Burak Soykan (@mehmedburak) für Simit, Durumbrot und Einblicke in analytische Backpraxis mit Hartweizen, an Gian Dolder (@bread.love_berlin) für schönste Gebäckformen, luftigen Ruchmehlgeschmack sowie das Teilen von Holzofen- und Markterfahrungen, an Florian Domberger (@brotwerk) für seine ansteckende Liebe zu Roggen, Sauerteig und die Möglichkeit, die feinen Unterschiede zu kosten, und an Olga Graf (@korn.labor) für ihr unbändiges Engagement für die Brot-Welt und Moderation. 💛 👀Mit weiteren wichtigen Themen im Bäckereihandwerk beschäftigen wir uns dieses Jahr im Rahmen von back.kulturen. Mehr Infos dazu in der Bio/im Story Highlight! by @korn.labor
Warenrunde Brotkultur! 🍞 After the Year of the Snake, Die Gemeinschaft enters the Year of Bread — and we’re kicking it off on Friday, 23 January 2026 3:30–5:30 pm @cafetiergarten This event will be held in English! Berlin loves to celebrate its bread culture: its diversity, crafts and regional roots. But what does that really mean in a city shaped by migration, global food cultures and new conversations around grains? Together with @olga___graf and @korn.labor we invite you to a "Warenrunde" that takes a closer look at what currently fills Berlin’s bread shelves. Which bakeries today tell stories of origin, traditions, good grains and the future? And, of course: what does this bread actually taste like? We will explore international baked goods made from regional grains, talk about techniques, memories and everyday baking practices, and reflect on how bread can build bridges between cultures, regions and bakeries. Joining us are three Berlin-based bakers who understand bread as a cultural practice in their daily life: Mehmet Burak Soykan (@mehmedburak) combines Anatolian baking traditions with regional grain farming and is an expert in durum wheat. Florian Domberger (@brotwerk) represents uncompromising sourdough craftsmanship and German bread classics at the highest level. Gian Dolder (@bread.love_berlin) connects traditional baking methods (including a wood-fired oven!) with an urban context and innovative marketing approaches. Sign up via link in bio! by @korn.labor
Berlin Bread Club #7 – Tomorrow! Our seventh gathering is happening tomorrow, Tuesday, October 28th. We’re excited to welcome @mehmedburak – farmer, miller and baker at @ekolocikdegirmen and ecological grain advocate from Turkey, now based in Berlin. With his seed-to-bread approach, Burak brings deep insight into durum wheat: 🌾 grown in dry climates across the Mediterranean, Middle East & North Africa 🌾 the foundation of pasta, bulgur, couscous & flatbreads 🌾 only 10% of global wheat – yet central to many food cultures We’ll explore Turkish baking traditions, milling practices, and a conservation project dedicated to preserving durum diversity in Turkey. As always, Berlin Bread Club participants will bring their own baked creations – this time focused on sourdough using durum wheat: loaves, simit, flatbreads, breadsticks and more. This session is fully booked through our Berlin Bread Club community channels (Telegram & WhatsApp). Sign-ups are now closed. A big thank you to @neumanns.berlin for hosting us! by @korn.labor
Wo gibt’s die besten (Sauerteig-)Backwaren in Zürich? 🥐🥖 Wir waren auf Entdeckungstour und haben uns durch die Stadt geknuspert – von Schokupane mit saisonalem Obst über Seetang-Croissants bis hin zu herzhaften Focaccia-Schnecken und Sauerteig-Croissants vom @brupbimaert Wochenmarkt war alles dabei. Und ja: Zürich kann Backhandwerk! 🙌 Hier kommen unsere Favoriten – zum Nachprobieren & Weiterempfehlen: @tsugibakery @collectivebakery @johnbakerltd @babus_bakeryandcoffeehouse @boma.bakery ✨ Wen sollen wir beim nächsten Besuch nicht verpassen? Schreibt’s in die Kommentare! 💬👇 #kornlabor #zürichbäckereien #sauerteig #backhandwerk #zürichfood #brotliebe #bakerytour #swissbakeries #handwerk by @korn.labor
Time for another goodbye – I’m closing my account @olgaandthedough. But don’t worry: bread, dough, and grains still have a big place in my life – just more quietly, on the homefront. Back in 2023, I started hosting workshops and diving into grain education as a creative counterbalance to my brain-heavy office-centered job. I wanted to explore the craft, learn with my hands, and see if life as a baker or bakery manager could be for me. From workshops at @ediblealchemy.co to setting up a tiny microbakery at @nourished.berlin, it all felt incredibly right. And yes – I found out I could imagine doing this full time. Then, at the end of 2024, a job offer came along that felt almost too good to be true. After a lot of thought, I made the (bittersweet) choice to return baking to my home kitchen and keep it as a slower, nourishing practice. @korn.labor will continue – just at a gentler rhythm – and I’m beyond happy that my microbakery setup has found a new home with @teigruher, a master baker with big dreams based in Hamburg. Give him a follow and watch where the dough rises next! 🥖✨ Thanks for being here! Follow me on my main account @olga___graf for new adventures. by @korn.labor
We are beyond excited to announce that we are having a special guest for our next Berlin Bread Club on April 3rd who will give an input on rye from a scientific point of view: Dr Laura Valli brings an anthropological perspective to agricultural issues. Originally from Estonia, she obtained her PhD in Crop Science from Washington State University Breadlab in May 2024. Her dissertation The Meaning of Rye looked at what rye means to people who have chosen to engage with it — breeders, farmers, millers, bakers and eaters. In addition to extensive participant observation, Laura has experience in doing field trials and baking experiments. She has spoken and conducted sensory workshops and taught baking classes at various grain events in the US and beyond and is the co-creator of the course Rye: Cultural History and Embodied Practice. She is currently a social sciences postdoctoral fellow at the University of Missouri Center for Regenerative Agriculture. The event is booked out but please register for the waiting list! See link in bio! Usually seats open up on short notice. by @korn.labor
It’s been a little quiet out here but we are back with the Berlin Bread Club! The Rye Months Are Not Over Yet! 🌾 And therefore, we are inviting all rye enthusiasts for another inspiring Berlin Bread Club evening of learning, sharing stories and enjoying the taste of rye on 📅 Thursday, April 3rd. Rye was high on our baking (and cravings) list during the winter months—so we wanted to give it a special celebration. Even as spring approaches, our love for this special grain remains strong. We’re curious: How do you make rye shine? Whether it’s a classic whole rye loaf, a miche, a spiced bread, a sweet pastry or experimenting with sprouting, malting, or cooking—there are endless ways to explore rye. For those new to our gatherings: Berlin Bread Club brings together home and professional bakers to dive into specific sourdough topics, fostering exchange and inspiration. Think of it like a book club, but with bread! Each session has a theme (this time: rye), and we experiment, learn, and share our findings. 📍 Moos Space, Moosdorfstraße 7-9, 12435 Berlin (next to Treptower Park) 🍞 Topic: „Rye Months“ 🎟️ Sign up via the link in bio 💰 Participation fee: 5-10 € donation to cover venue costs Save the date, spread the word, and join us for a wonderful night with fellow rye enthusiasts! #BerlinBreadClub #BreadEnthusiastsUnite #BreadRevolution #Sourdough #BakingWithSourdough #BreadLovers #BakingBread #Rye by @korn.labor
KIEZ-BROT-WERKSTATT #10 - GETREIDEVIELFALT - UNSER EIGENES MEHL MAHLEN Dienstag 3. Dezember 18 Uhr Getreide und Leguminosen sind heute meist austauschbare Massenprodukte. Nur wenige Sorten werden für die menschliche Nahrung genutzt. Wir brauchen mehr Vielfalt - nicht nur für Geschmack und Gesundheit, sondern auch für Biodiversität und Resilienz auf den Feldern, besonders gegen den Klimawandel. Unter diesem Motto werden wir heute mit @olgaandthedough vom @korn.labor mit der handwerklichen Herstellung verschiedener Mehle experimentieren. Wir werden mahlen, probieren und die Bedeutung der Vielfalt in der Kornwirtschaft verstehen.   Die KIEZ-BROT-WERKSTATT erforscht gemeinsam mit der Nachbarschaft, mit Hobbybäcker*innen und eingeladenen Fachleuten das Grundnahrungsmittel BROT aus unterschiedlichen Perspektiven. by @korn.labor
🌟 Calling all bread enthusiasts of Berlin (and beyond)! 🍞✨ Get ready for our next Berlin Bread Club on October 30th! This curated meet-up offers professional bakers, bakers to be and advanced home bakers an opportunity to delve into specific topics within the world of sourdough baking, fostering exchange and mutual inspiration. This time, we’ll be exploring the exciting integration of pulses in sourdough! We’re thrilled to welcome pulse expert Elisabeth Berlinghof @beanfluencerin from ZALF (Leibniz-Zentrum für Agrarforschung) and Legunet, who will share insights on the benefits of pulses, why they are discussed in relation to grains & bread, and their farming practices right here in Brandenburg. From lentils and beans to peas and chickpeas, we can’t wait to hear about your creative bakes and learn together! 🌱❤️ Secure your spot and let’s get baking! 📆 Thursday, 30.10.24, 18:00 - 21:30pm 📍 Nourished Collective, Moosdorfstr. 7-9, 12435 Berlin 🎟️ Please sign up via link in bio 📦 You will receive a parcel with two special types of pulses from Brandenburg provided by ZALF to experiment with 💰 This event is free of charge and includes food for a small dinner #BerlinBreadClub #Sourdough #Pulses #BakingCommunity #legunet by @korn.labor

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