Advanced Sourdough Baking
Tue 14 Apr
|Zürich
In this workshop for intermediate and advanced sourdough homebakers we will be experimenting with different varieties of flours, ingredients and dough consistencies.
Time & Location
14 Apr 2026, 18:00 – 22:00
Zürich, Seefeldstrasse 231, 8008 Zürich, Switzerland
About the event
In this workshop, I’ll guide you through some of my favourite techniques using pre-ferments like Biga and Poolish, as well as different types of flours and heritage grains. These are the same methods I’ve learned, tested, and refined over the years — many of them inspired by the traditions passed down to me by my Grannie, who taught me that good bread always begins long before the dough comes together.
During the workshop, we will prepare:
100% Wholegrain Wheat and Rye Bread with Soaked Seeds is one of my most adaptable recipes — you can make it your own by adding different seeds, nuts, or even olives.
100% Wholegrain Rye Bread with a Traditional Italian Biga Pre-Ferment deep, earthy loaf that highlights the flavour-building power of long fermentation. It’s a method I love teaching because once you understand Biga, a whole world of bread opens up.
Traditional Southern Italian DOP…