Baking and cooking school

Spelt bread

with Jakob Limacher

How do you bake aromatic bread with spelt flour that is nice and fluffy and not dry? How does a scalded loaf work? How can wheat flour be replaced with spelt flour in recipes? And why is spelt actually considered healthy? In this course with Jakob Limacher, we will get to the bottom of the most frequently asked questions about spelt and bake our own wonderful spelt bread that has nothing to hide.

All dates

Date
Tuesday, September 30, 2025
18:00-22:00

Language
German

Venue
Museum Mühlerama Seefeldstrasse 231 8008 Zurich

Course management
Jakob Limacher

Cost
CHF 165.00 incl. meals

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Jakob Limacher

a long-time friend and companion of bread pioneer Lutz Geißler, is no less dedicated to the subject of sourdough baking. He likes to go into depth and takes the necessary time that baking requires.