Baking breads with rye can be tricky; it is not at all like wheat and requires different techniques. This workshop will cover the fundamentals of baking with a rye sourdough culture. We will cover basic mixing and shaping techniques, as well as sourdough culture maintenance.
Each participant will leave with a jar of sourdough starter, recipes, and the knowledge to continue baking at home.
NOTE: If you'd like to pay for this event with cash or check, please e-mail firstname.lastname@example.org or call 412-365-1118
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Lori Sands
Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.
Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.
hand crafted techniques =