Rye Immersion Workshop | Brot Bakehouse

Every year they offer a special day-long workshop about the might little rye; diving deeper into baking with this underappreciated, hardy and incredible flavorful grain.

Baking with rye can be challenging: It calls for different methods, techniques and handling of the dough. In this class you will explore a variety of flavorful, rustic breads and pastries made with rye. You will also learn century-old methods of using a bread starter culture (sourdough) to get the best results. After you learn about the principles of baking with rye they will get your hands in the dough and take our knowledge into action when making a rye bread from start to finish.

Not only do you take home new insights about sourdough baking but you will become familiar with some of the centuries-old techniques Europe’s master bakers developed to work with this tasty grain.

Breads they make, taste and discuss in the class include: German Rye, Kräuterbrot (a distinct alpine bread made with the addition of bread spices), Sprouted Grain Bread and a tasting of some funky Nordic breads and a surprising pastry. Offered as a special day-long workshop, this is one of our most popular classes.

Topics of this class include (but are not limited to):

* Starting, maintaining, refreshing and looking after your sourdough starter

*Principles of baking with rye and hands-on training

*Variables affecting the fermentation

*Factors affecting crumb structure and texture

*Understanding shaping & scoring techniques of bread baking

*Baking in different ovens

*Baking with different flour types and local flours

*Tips for making rye pastries

*Health benefits and nutrition & digestibility of sourdough bread and rye specifically