Bread Baking Course: Wholegrain, Ancient Grains & Sourdough Breads with Helga Graef
A full-day course celebrating ancient grain varieties: from emmer and forest rye to kamut. Under Helga Graef's guidance, you'll bake special breads using sourdough, preferments, and cooked grains – all with wholegrain flours and minimal yeast. This course is perfect for anyone who wants to bring depth and flavor into their home baking.
- Time: 9:00 AM to 4:00 PM
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Source: unterach-attersee.ooe.gv.at
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