Sauerteigbrote backen

After a guided tour of the bakery and exciting information about the advantages of long-guided bread, it's time to make a regional potato bread – without yeast, of course. In addition to the in-house mountain wheat sourdough, i.e. a natural leavening agent, only raw materials from Nesslau are used for production, except for table salt: flour from Nesslau mountain wheat, potatoes from the farmer Lieberherr.
Afterwards there will be a bread tasting with various breads made from mountain wheat, flour and a regional meat and cheese platter directly in the bakery.
Duration: 3 hours
Implementation: Weekdays between 2.00 p.m. - 9.00 p.m. The exact time for the implementation will be agreed between the participants and the provider.
From a minimum of 6 to a maximum of 12 people.
Important: Your booking is only definitive once it has been confirmed by Bäckerei Hinder.
Price: CHF 35.00 for adults / CHF 10.00 for children from 6 - 15 years
Meeting point: Bäckerei – Conditorei Hinder, Toggenburgerstrasse 22, 9652 Neu St. Johann
Contact: 071 994 19 21 | info@beck-hinder.ch
Further information: www.beck-hinder.ch/