Artisan Baking: Rye Breads, Vollkornbrot and Pumpernickel

38 Meade Road,Fairfax VT 05454

11 July, 2021

Description

An in-depth journey into the world of sourdough baking with rye, whole grain and sprouted breads Discover the art of sourdough bread baking and dive deeper to learn about the unique traditions of working with rye and other whole grains. We will dive deep into the world of sourdough and make breads and pastries that are surprisingly versatile and delicious even when we're using only whole grain flours. We will not only mill our grains and then mix and bake them in the class, but also learn how a whole grain diet can benefit our health and digestion. We also talk about the history of rye and whole grain bread baking and how techniques have changes over the years to be able to better work with these special flours. Finally we bring all this together into recipes we can taste at the end of class. Not only do you take home new insights about whole grain sourdough baking, but you will become familiar with some of the centuries-old techniques Europe’s master bakers developed to work with different - more challenging - grains. Join us for this special sourdough bread baking immersion which we only hold a few times a year! About the instructor: Heike Meyer is the owner and head bakeress at Brotbakery Vermont. She teaches sourdough classes - both for bread and pastries - at Brot Bakehouse School and Kitchen in Vermont, and as a guest teacher around the world. She trained at one of Germany's oldest biodynamic bakeries, at King Arthur School & Education Center and the L'École Valrhona in France. She continues to work with master bakers and pastry chefs around the world to discover and learn. More information at www.brotbakery.com