Rye and Wholewheat Sourdough

In this workshop, we will make rye and wholewheat sourdough breads with higher hydration levels. I will show you the methods involved in baking flavourful, crusty European-style sourdough, with a moist crumb and complex flavour. I will also show you how to make a genuine rye sourdough and how to avoid the common problems with this very different bread. We will go through every step of the recipes together, and each participant will have the opportunity to fold or shape the bread. We will also taste both breads and discuss what techniques and methods contributed to the flavours and textures of the bread. I’ll provide all participants with some starter, recipes for the two breads we will make as well as a recipe for a French style 100% wholemeal sourdough, and a list of the equipment you will need to get started.

Also check out other Workshops in Prospect Vale.