Stollen im Advent

"Stollen im Advent" is an intensive one-day course on the traditional, long-keeping Christmas stollen at the baking and cooking school of the Mühlerama museum. Course leader Jakob Limacher, a career-changer baker and fermentista who loves baking and experimenting with single-origin grains, especially spelt, teaches the classic yeast stollen made from buttery yeast dough and then goes further with sourdough, spelt flour and dough pre-stages. What is special about stollen is that it continues to ripen and develop after baking – it is even claimed that a good stollen tastes best at Easter. The gaps during the course day are used to bake other Advent treats, in particular cookies enriched with sourdough.