Advanced Sourdough Baking – EN

In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.

Grazia, founder of Grazia’s baking, will teach us about different techniques with pre-ferment, Biga, poolish and different types of flours and sorts of heritage grains.

We will prepare
100% wholegrain wheat and rye bread with soaked seeds, a receipe which can easily be varied with different seeds, nuts or olives
100% wholegrain rye with traditional Italian Biga pre-ferment
100% semolina flour traditional southern italian DOP Matera Bread

Wunschtermin ausgebucht? Auf unserem WhatsApp-Kanal Warteliste informieren wir über kurzfristig freiwerdende Kursplätze: https://tinyurl.com/jzr8dh7h

You may also like the following events from Museum Mühlerama:

• Next month, 3rd March, 06:00 pm, Lievito Madre & Co: Introduction to Sourdough with Grazia de Martino – EN in Zurich
• Next month, 24th March, 06:00 pm, Croissant or Cornetto? in Zurich

Also check out other Workshops in Zurich.