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