Baking and cooking school

Sourdough Masterclass

with Martin Mayer

This advanced course is all about working with sourdough at a professional level: Martin Mayer from the Vuaillat bakery in Uster is one of the few professional sourdough masters in Switzerland. Under his guidance, we will take an in-depth look at the topics of sourdough management and flavor control, processing doughs made from classic bread grains and ancient grains such as spelt or special varieties such as Matthias Hollenstein's regional Slow Grow grain. This course requires basic knowledge and experience in baking with sourdough. Course participants will receive a detailed documentation of the course topics to take away with them. 

All dates

Date
Saturday, May 24, 2025
10:00-16:00

Language
German

Venue
Museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Martin Mayer

Cost
CHF 320.00 incl. meals

This course is fully booked.

Martin Mayer

is one of the few professional sourdough master bakers in Switzerland. In his Vuaillat Bakery & Confectionery, he combines traditional knowledge with sound experience, solid craftsmanship and innovative ideas, proving that decelerated baking with sourdough and rare grain varieties can also be successfully implemented in medium-sized businesses.