Course Leader: Angela Malmgren
In this course, you will learn to bake using the simplest and most healthy ingredients. We will cover the basic science of fermentation, learn about wild ferments, and how to bake using wild yeast!
You will have some hands-on experience baking using various different recipes. We will discuss the role of different flours in baking, kneading techniques, and what to do with all of your extra sourdough culture.
If you are a beginner to sourdough, we will show you how to get your own sourdough starter going, and you will go home with a finished starter to try out your new skills.
Of course we will also enjoy the fruits of our labor and taste our delicious breads and crackers. Come join the fun!
Cost: CHF 60 (3 Sessions)
Included: Instruction and theory, hands-on baking experience, and recipes to try at home
Language of Instruction: English (German translation is available)
Part 1: Wednesday January 27, 2021 (18:00-19:00)
Part 2: Wednesday February 03, 2021 (18:00-19:45)
Part 3: Wednesday February 10, 2021 (18:00-19:30)