Sauerteig Masterclass
Mühlerama, Riesbach
CHF 310.00 incl. meals
About
An advanced class on working with sourdough at professional level, the Sauerteig Masterclass is part of the baking and cooking school at the Mühlerama museum in Zürich. It is led by Martin Mayer of the Vuaillat bakery in Uster, one of the few professional sourdough master bakers in Switzerland. Under his guidance participants explore sourdough maintenance and aroma control in depth, together with the handling of doughs made from classic bread grains, ancient grains such as spelt, and special varieties like the regional Slow Grow grain of Matthias Hollenstein. Basic knowledge and experience in sourdough baking are required, and participants take home a detailed documentation of the topics covered.
Written by a model, sources: muehlerama.ch
Venue
Mühlerama is in Zürich’s Riesbach.
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