Schüttelbrot – lebendige Nahrung

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Hands-on evening workshop at the Mühlerama, a Zürich museum with a baking and cooking school, on making Schüttelbrot, a traditional Alpine whole-grain flatbread. The art and design duo Studio Erba (Suzanne Bernhard and Philipp Kolmann) explain sourdough, fermentation and microbes; participants make their own dough to take home and taste baked Schüttelbrot with cured sausage, Kochkäse and pickled vegetables.