Industrial mill
Museum of food culture
Baking school

Baking and cooking school

Sourdough Masterclass

This advanced course is 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. In his bakery, he combines traditional knowledge with sound experience, solid craftsmanship and innovative ideas. Under his guidance, we will take an in-depth look at the topics of sourdough management and flavor control, working up doughs from classic bread grains and original grains such as spelt or special varieties such as the regional Slow Grow grain from Matthias Hollenstein. This course assumes basic knowledge and experience in baking with sourdough. Course participants will receive detailed documentation of the course topics to take home. 

All dates

Saturday, October 28, 2023


Museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Martin Mayer

CHF 310.00 incl. meals

This course is fully booked.