Servus Akademie: Bread craft - sourdough & baking with ancient grains

Course instructor and head of the Servus Academy: Elisabeth Ruckser

Mixing dough together, working, shaping, talking shop and baking

Original grains are really valuable foods and wholemeal flours contain all parts of the grain.

In this course, Elisabeth Ruckser will show you how to make juicy breads and crispy pastries.

Baking school instructor Elisabeth Ruckser will be bringing along wild durum, emmer, einkorn and ancient spelt for this workshop.

Together, you will address all questions relating to sourdough, the baking technique of scalding or the use of yeast - what it can do and where it is not needed. 

Are you interested?
For more information and to register, visit the website of the Servus Academy.

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