Baking and cooking school

Spelt bread

with Jakob Limacher

SAVE THE DATE - REGISTRATION FROM 21 NOVEMBER

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.

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