Baking and cooking school

Baking with wild yeast

with Jakob Limacher

In this course, Jakob Limacher demonstrates how to collect wild yeast using seasonal, edible ingredients and use it to bake delicious, wholesome breads. Together, we’ll explore a world of flavorful baking—all without commercial yeast.
We’ll bake wheat and spelt breads using wild yeast. First, you’ll learn how to harvest wild yeast and prepare it for baking. Then, using two recipes—one with direct and one with indirect dough fermentation—we’ll work through all the steps that lead to aromatic and flavorful bread.

All dates