Baking bread

Biohof Sturmhof, Sturmweg 15, 6075 Tulfes
Oct 13, 2 pm – 6 pm
This workshop will focus on the staple food bread. Margit Schwaiger shares an old family recipe: First, a poolish is prepared and then completed with ⅔ Tyrolean flanked flour and meal, ⅓ rye flour and organic bread seasoning. A beech wood fired oven gives the bread its delicious taste.
REGISTRATION: necessary till Wednesday, Oct 5 (20,- € per person)

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