Besser backen mit Vollkorn
Mühlerama, Riesbach
CHF 165.00
About
A baking course of the Back- und Kochschule at the Museum Mühlerama under the title "Besser backen mit Vollkorn". It is led by Thomas Wiesmann, a master baker with his own bakery, and Jakob Limacher, a bread experimenter with his own bakehouse. The course shows that juicy, light and tasty baked goods can be made with 100 percent wholegrain flour from rye, wheat and spelt. Participants bake a mixed bread, a spelt bread, rolls, a pizza variant for dinner and a sweet pastry, with the rye flour soured into a rye sourdough.
Written by a model, sources: muehlerama.ch
Venue
Mühlerama is in Zürich’s Riesbach.
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