The Course
Master the art of baking sourdough rye bread with our hands-on course, designed to perfect your rye bread skills. Go beyond recipes and learn the techniques and skills needed to create artisan rye bread from scratch.
What You'll Learn:
Module 1 - Welcome to Rye Breads
- Course Overview and Objectives
- Benefits of Working with Rye
- Overview of Rye Flour
Module 2 - Getting Started with Rye Bread
- Introduction to Rye Starter
- Creating a New Rye Starter
- How to Convert an Existing Wheat Starter for Rye Bread
- Milling Your Own Rye Flour & Grain Soakers
Module 3 - 100% Rye Sourdough using the Scalding Process
- Full Recipe Instructions
Module 4 - 100% Rye Sourdough with Figs and Pine Nuts
- Full Recipe Instructions
Module 5 - 100% Rye Rugbrød
- Final Recipe Instructions
Module 6 - 2-Stage 100% Rye Sourdough
- Final Dough Instructions
Conclusion
- Troubleshooting Common Rye Bread Issues
- Storage and Preservation Techniques
- Serving Ideas
- Final Thoughts & Next Steps
Bonus Recipes
- Light Rye with Cracked Rye Soaker
- Chocolate Rye Sourdough Cookie
By the end of this course, you'll be equipped to bake a fresh, hearty loaf with that perfect chewy crust and soft, dense interior that rye bread is famous for. Whether you're a home baker looking to elevate your skills or a professional seeking to expand your repertoire, this course offers the tools and knowledge to create authentic, handcrafted rye bread for any occasion.
Your instructor
As a chef and avid bread connoisseur, have cultivated a career that seamlessly blends my passion for artisanal bread with the art of teaching. With over 15 years of experience across the globe—from the intimate setting of specialty bakeries to the high standards of Michelin-starred restaurants—I've honed my expertise in the craft of sourdough. Balancing in-person teachings with the digital world, I offer online courses and provide consultations, empowering both aspiring and seasoned bakers with the knowledge and skills to excel.
My journey has led me to work alongside esteemed culinary minds, such as German master baker at Bäckerei Pfeifle and bread master Jeffrey Hamelman at King Arthur Flour. In these collaborations and through my own explorations at renowned institutes like the San Francisco Baking Institute and the French Pastry School, I've gathered a wealth of experience that enriches my classroom. With a hands-on approach and deeply rooted in real-world insights, I guide my students through the rich heritage and intricate techniques of rye bread baking, ensuring they emerge from the course not just with a recipe, but with a craft rooted in tradition and innovation.
Course Learning Outcomes:
- Master Rye Bread Baking: Learn how to bake a variety of amazing rye breads at home, including 100% Rye Sourdough, Rye Sourdough with Figs and Pink Peppercorns, Rye Rugbrød, and 2-Stage 100% Rye Sourdough + a few bonus recipes 😉.
- Understand the Rye Bread Process: Gain a deep understanding of the processes involved in making consistently great naturally fermented rye bread, from fermentation to baking techniques.
- Create and Maintain Rye Starters: Learn how to create, convert, and maintain a rye starter.
- Develop Advanced Baking Skills: Further develop your baking skills with practical tips and hands-on tutorials.
- Experiment with Flavors: Incorporate fruits, seeds, and spices into your rye bread for unique and delicious variations.
Requirements:
- Excitement to Learn: You should be excited to learn to bake rye bread.
- Essential Equipment: All of the bread in this course can be mixed by hand, and you will also be shown how to mix them on a home planetary-style mixer as well as a bakery-style spirald mixer.
- Open to All Levels: Whether you're a beginner just starting out or an experienced baker looking to refine your skills, this course is designed to guide you through the rye bread-making process step by step. We'll cover everything from feeding and maintaining a sourdough starter to using a mixer effectively, ensuring you have the knowledge and confidence to succeed.
Who Is This Course For?
- Home Bakers: Anyone who wants to bake better rye bread at home.
- Passionate Bakers: Bakers looking to up their skills and expand their baking repertoire.
- Intermediate and Advanced Bakers: Those who have some experience with sourdough and want to take their baking to the next level.
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Baking Enthusiasts: Anyone with a passion for baking and a desire to learn from a professional.