How do you bake aromatic bread with spelt flour that is nice and airy and not dry? How does a scalded bread work? How can wheat flour be replaced by spelt flour in recipes? And why is spelt actually considered healthy? In this course with Judith Erdin aka Streusel.ch, we'll get to the bottom of the most frequently asked questions about spelt and bake some wonderful spelt bread ourselves that doesn't have to hide.
Thursday, February 29, 2024
CHF 155.00 incl. catering