In this course for experienced sourdough bakers, Jakob Limacher shows you how to make really good spelt sourdough bread.
We use flours from different spelt varieties such as Copper, Raisa, Glacier and Edelweisser. The grain comes from the region, for example from SlowGrow.ch. We work with preliminary stages (sourdoughs, swelling and scalding pieces). This gives us more flavor, better digestibility and a longer shelf life. Using a basic recipe, we make breads and vary them in different ways, for example by shaping them (pizza or focaccia) or adding ingredients such as roasted walnuts, olives or tomatoes.
Date
Thursday, October 03, 2024
18:00-22:00
Language
German
Venue
Museum Mühlerama Seefeldstrasse 231 8008 Zurich
Course management
Jakob Limacher
Costs
CHF 155.00 incl. catering
This course is fully booked.