Sauerteig Masterclass

About

A one-day advanced sourdough course in German at the Mühlerama, a museum in Zürich with a baking and cooking school, led by Martin Mayer, one of Switzerland's few professional sourdough master bakers (Bäckerei Vuaillat, Uster). Participants who already have sourdough experience work on managing sourdough and steering flavour, and on doughs from classic grains, ancient grains like spelt, and regional Slow Grow grain; lunch and detailed course notes are included.