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  3. Baking
  4. Bread Making

Traditional Bread Baking

by Trupp The Chefs Table Cooking School Claim Listing

Bread was good to us for thousands of years, but today bread is seen as a problem in our diets. This session looks at the WHY modern bread may cause digestive and other problems and give you the skills to bake your own additive-free bread.

$149

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img Duration

3 Hours

Course Details

Bread was good to us for thousands of years, but today bread is seen as a problem in our diets. This session looks at the WHY modern bread may cause digestive and other problems and give you the skills to bake your own additive-free bread.

You will learn how to make your own (chemical free) yeast and sourdough, how to grind your own flour and turn it into bread such as Pollaine, Rey and Spelt Loaf, Onion and Mushroom Three Grain Bread, Walnut Bread, Baguettes, Turkish Bread, Bagels, Pizza, Gluten-free bread, Sunflower Roll, Grissini, White Loaf, Russian Buckwheat Blini and Ciabatta.


Master your cooking skills at Trupp- The Chefs Table cooking school with Three Hat Michelin star international three-hat chef Walter Trupp.

We offer a wide range of hands-on cooking classes, Corporate Team building events, and a 16-week Home-Chef Cookery Course.

Cooking Classes are fun, hands-on, in small groups up to ten, and suitable from the beginner to the more accomplished home cook and accommodate many a nationality of flavors! Classes are held in the evenings and on the weekend.

Online Cooking Classes are available and suitable for the beginner and everyday home cook, the home entertainer, and aspiring Michelin Star Chef.

View Detailed Profile

  • South Yarra Branch

    Unit 1/53 Barry St, South Yarra, Melbourne
  • Teacher's Name
  • Walter
  • Teacher's Experience
  • Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia. Walter’s own restaurant, Gasthof Post, which he established in the Austrian state of Carinthia, received many accolades, including being awarded 18 out of 19 points and three Chef’s Hats in the prestigious French restaurant guide Gault Millau. At the age of only twenty-five, Walter became the youngest chef in the world to have achieved such a high rating. After growing up in Austria, Walter perfected his craft working in 2- and 3-Michelin-star restaurants around Europe, most notably: Crissier, Switzerland (3 stars), with Frédy Girardet Tantris, Munich (3 stars), with Hans Haas Aubergine, Munich (3 stars), with Ekart Witzigmann Le Manoir Aux Quat Saison, London (2 stars), with Raymond Blanc La Tante Claire, London (3 stars), with Pierre Koffmann Pied A Terre, London (2 stars), with Tom Aitken After running and then leasing out Gasthof Post, Walter moved to England and worked at Michel Roux’s Waterside Inn (3 Michelin stars) in Berkshire, before joining the triple-Michelin-star restaurateur Marco Pierre White as Head Chef of his restaurant group.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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