Dinkel Sauerteig
Mühlerama, Riesbach
CHF 165.00 inkl. Verpflegung
About
A baking course for experienced sourdough bakers about spelt sourdough bread. Jakob Limacher, a career-changer baker and fermentista who most enjoys baking with single-variety grain, leads the course. Using regional flours from spelt varieties such as Copper, Raisa, Gletscher or Edelweisser, participants work with pre-ferments such as sourdoughs as well as soakers and scalds. Breads are made from a base recipe and varied in different directions, for example as pizza or focaccia or with roasted walnuts, olives or tomatoes.
Written by a model, sources: muehlerama.ch
Dates
Venue
Mühlerama is in Zürich’s Riesbach.
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