Baking and cooking school

Spelt baked goods with Lutz Geißler and Christina Weiß

In this intensive one-day course with Lutz Geißler and Christina Weiß, we devote ourselves entirely to baking with new and old spelt varieties: What is important in dough processing, which techniques do we use to improve our spelt dough and what do we have to consider when developing recipes?

We bake various recipes from cookies to bread and compare different types of spelt from flour to bread sensory.

During the course, we'll eat homemade baked goods and suitable side dishes - in the very best baker's style, when the dough allows it. 

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