Schüttelbrot – lebendige Nahrung

An immersive workshop on Schüttelbrot, an original form of grain processing deeply rooted in alpine food culture. It is led by artist Suzanne Bernhard and designer Philipp Kolmann of Studio Erba. Participants make their own Schüttelbrot dough to take home and explore heritage grains, sourdough, fermentation and microorganisms. The tasting includes Kletzn-Salsiz, Glundler and pickled vegetables.

Written by a model, sources: muehlerama.ch