Baking and cooking school

Advanced Sourdough Baking - EN

with Grazia de Martino

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.

Grazia from Grazia’s Baking willteach us about different techniques using pre-ferments, biga, and poolish, as well as various types of flour and heritage grains.

We will prepare
100% wholegrain wheat and rye bread with soaked seeds, a receipe which can easily be varied with different seeds, nuts or olives
100% wholegrain rye with traditional Italian Biga pre-ferment
100% semolina flour traditional southern italian DOP Matera Bread

All dates

Date
Tuesday, February 2, 2027
6:00–10:00 p.m.

Language
English

Venue
museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Grazia De Martino

Cost
CHF 165.00 Catering included

Log in
Grazia De Martino

is the maker behind Grazia's Baking. Motherhood gave her the opportunity to slow down and experiment with her Lievito madre "Grannie". Grazia is passionate about teaching home baking techniques and skills in English with a charming Italian accent. She has lived in the Middle East for more than a decade where she developed a great love and deep understanding of the local cuisine. She loves to combine Italian and Middle Eastern flavors while celebrating the Mediterranean.