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.
Date
Tuesday, September 29, 2026
6:00–10:00 p.m.
Language
German
Venue
Museum Mühlerama Seefeldstrasse 231 8008 Zurich
Course management
Jakob Limacher
Cost
CHF 165.00 incl. meals
Jakob Limacher
He loves baking and experimenting with single-variety grains, especially spelt. Originally an engineer who worked in education for many years, he is a career changer who became a baker and fermentista.