Kochkurs - “Germ, ein mikrobiologisches Wunder"

Course Info: Don’t we all know the scent of freshly baked Buchteln that wafts far beyond the kitchen and onto the street? Even those who aren’t sitting at the table can sense it and instantly know that something special is coming out of the oven somewhere. How lovely it would be if, in that moment, one could not only enjoy the aroma but also have a taste of a warm Buchtel? For many, such aromas evoke childhood memories, those of grandma's kitchen and dishes that have been baked for generations. Behind this lies an unassuming helper without which countless breads, pastries, and dough dishes would be unimaginable: yeast. In this cooking course, we will explore the diverse possibilities of working with yeast and learn how different dough handling methods affect flavor, texture, and digestibility. The fermentation time also plays an important role—not only with classic yeast dough but also with bread and pizza, whose quality is significantly determined by careful dough handling. The menu includes white beer soup, where the yeast is used not as a leavening agent but as a flavor carrier, Flammkuchen, long-fermented pizza dough, and a traditional rye bread. Afterwards, we will prepare Pongauer meat dumplings, farmer's dumplings with sweet and savory variants, as well as poppy seed strudel. We will conclude with classic representatives of alpine pastry cuisine such as Buchteln, steamed dumplings, and yeast dumplings with Powidl. You will learn the properties of different yeast doughs and understand what is important regarding temperature, rising times, and processing. Many of the basic recipes presented form the basis for numerous other dishes and can be used in various ways in everyday life. The course begins at 2:00 p.m. Until about 6:00 p.m., we will cook and bake together, and afterwards we will enjoy the prepared dishes in a cozy setting. A course for everyone who wants to get to know the diversity of yeast and understand why this unassuming microorganism has been an indispensable companion in our kitchen for centuries.

Price: EUR € 150.00 / participant incl. VAT.
Minimum number of participants: 5 people.
Drinks are not included in the course price.