Baking Sourdough Bread with Rye Flour - Sunday, October 19th, 11am

In this 4-hour class, we cover the fundamentals of baking traditional European sourdough rye breads. Rye flour is naturally low in gluten-forming proteins and, therefore, well suited for those who suffer from gluten sensitivity. However, the low gluten content requires very different techniques than wheat flour breads. We will discuss three different recipes, of which we will bake two in class and one you will mix in class but bake at home, right after class. During breaks, you will taste samples of our artisan rye breads. All baking utensils and ingredients will be supplied, including a sample of our rye sourdough starter. The fee for the class is $140. The registration deposit secures your seat in class.

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