$130

Rye, Sprouted & Whole Grain Breads

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Brot Bakehouse School and Kitchen - Brotbakery

38 Meade Road

Fairfax, VT 05454

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This class is an in-depth journey into the world of rye, whole grain and sprouted bread tradtions.
Learn how to work with much underapprciated grains and taste breads and pastries that are lesser known but surprisingly versatile and delicous.

We will learn how to bake traditional rye breads with a natural sourdough culture which we will "feed" and work with in class, taking a closer look at some bread classic as well as some rare breads made from rye and other whole grains, like spelt, emmer and einkorn.

Rye breads require a different baking technique than wheat breads and we will explore these techniques while learning about its unique chemistry. You will become familiar with some of the centuries-old techniques Europe’s master bakers developed to work with this unique grain as well as other grains.

We also talk about the history of rye baking and how techniques have changes over the years to be able to better work with local grains and freshly milled grains. We also take a close look at sourdough alchemy and sprouting techniques and how to incorporate these into your recipes.

Join us for this intensive rye / whole grain immersion class which we only hold a few times a year! Space is limited to 8 participants.



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Brot Bakehouse School and Kitchen - Brotbakery

38 Meade Road

Fairfax, VT 05454

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