Baking Workshop - Grain Processing in the Alpine Region

What's it about?

Baking workshop - Grain processing in the Alpine region In this course, you will learn how to make sourdough bread and pastries from Alpine grains. Since agriculture has been practiced in the Alpine region, grain cultivation has been an integral part of farming in the Alps. Special grain varieties adapted to the weather and altitudes in the Alpine region, such as Lungauer Tauernroggen or Rinner Winterweizen, ensured reliable yields and nutritious breads with character then as now. The course takes place at the Bramberg Museum. Equipment for grain cultivation and processing can be viewed there during the course. We will bake together in a traditional wood-fired oven at the Bramberg Museum. We will bake sourdough breads and cheese sticks with spicy Alpine cheese from Wildalm. The grain used in the course comes from the Biohof Gschwendt in Bischofshofen, where our fellow student Emil Platzer dedicates himself with full devotion and expertise to the preservation and cultivation of al...