Industrial mill
Museum for food culture
Baking school

Baking and cooking school

Buckwheat sourdough

with margaretha jüngling

How do you make buckwheat sourdough and how do you look after it? How do you use it to bake pure (gluten-free*) buckwheat bread and how can it be integrated into everyday cooking and eating? In this course, margaretha jüngling will show you how to use microorganisms and buckwheat to make everything from airy breads and pan breads to crêpes and cakes, what you need to look out for and how you can experiment with it in a variety of ways.

*Note for wheat allergy sufferers and coeliacs: In this course, we teach technical skills for working with gluten-free products. However, as wheat is ground and processed in our mill every day, we cannot guarantee that there are no traces of wheat in the air, on surfaces or in the products.

All dates

Friday, November 15, 2024


Museum Mühlerama Seefeldstrasse 231 8008 Zurich

Course management
margaretha jüngling

CHF 155.00 incl. catering

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