Rye Sourdough Class
Baking breads with rye can be tricky; it does not behave like wheat and requires different techniques. This workshop will cover the fundamentals of baking with a rye sourdough culture; we will make and bake a loaf of classic sourdough rye bread. Learn basic mixing and shaping techniques, as well as sourdough culture maintenance.
* class is limited to 6 participants to ensure everyone receives individualized attention *
During this class participants will learn: (via lecture, demonstration and hands-on practice)
-understand how and why Rye grain differs from wheat
-techniques for shaping and scoring rye breads
-steps for successful fermenting, proofing and baking
Participants will leave with:
handouts of recipes techniques, recipes, resources
Know before you sign up:
you will definitely get flour-y all over your clothes and shoes.
age 16 or older, please
wear closed -toe shoes with traction (flour is slippy)
wear short sleeves or sleeves that can be pushed up and stay pushed-up
please no wrist or hand jewelry or nail polish (wedding bands ok)
things to bring--- apron and head covering ie cap or head scarf
pen and paper or notebook
optional camera, calculator, water bottle
In the case that Going With The Grain cancels the class due to weather or illness, all participants will receive a 100% refund.
We will be happy to send you a full refund if you cancel on or before March 7 and we are able to re-fill your booking. Otherwise, we will refund 50%.
Complete the mandatory fields, then pay with Paypal.
If you do not have Paypal please email me immediately at email@example.com so I will know that you have signed up, however, your place in the class is not guaranteed until we have received your full payment.
Class is sold out and you would like to be placed on the Wait List?
email me firstname.lastname@example.org with 'Wait List' in the subject.
Directions to the bakery are on the 'Contact" page at this website.