Spelt and wholemeal course

Baking with spelt and wholemeal has become a trend!

The original grain of the wheat is becoming increasingly popular and is an easily digestible alternative to wheat flour. We will show you here what you have to consider when handling spelt as well as wholemeal.

Length: 4 - 5 hours

Time: 10 a.m. - 2:30 p.m.

Seminar price: € 55.- per participant

Location: Heiligkreuztal baking village

Includes seminar materials, coffee, beverages and the oven-fresh baked goods that can be eaten right away.

Seminar sequence:

• Far-reaching insights into processing wholemeal and spelt into delicious baked goods
• Combination of different spelt flours as well as types of wholemeal
• Kneading times and the proper processing
• In addition to sourdough, scald, soaker and mash will be freely used
• Shaping of different types of baked goods with explanation of rest periods and unit fermentation
• Making sweet and savoury baked goods with spelt and wholemeal flours
  

Enter number of participants in the Quantity field.

Cancellation possible up to 14 days before the seminar date.