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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
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Event Venue & Nearby Stays
Seefeldstrasse 231, 8008 Zürich, Switzerland, Seefeldstrasse 231, 8008 Zürich, Schweiz, Zurich, Switzerland
Tickets
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