Jürgen's German Rye Sourdough Class

We are delighted to be able to offer this unique class taught by The Great British Bake Off's semi-finalist, cookbook author and long-standing Open Bakery customer: Jürgen Krauss.

In this informative and fun class, you will be guided through the traditional German sourdough method of making bread: the Detmold Einstufenführung method. This method is one of Jürgen’s favourites and allows you to work and experiment with the science of sourdough baking within a precise methodology.

YOU WILL MAKE, BAKE AND TAKE HOME:

·       Vollkornbrot with flaxseed

·       Sunflower seed bread

·       Deli rye

These three very different breads show the great versatility of the Detmold Einstufenführung method

COFFEE AND PATISSERIE BREAK: A little time to relax and chat over coffee and fondants!

YOUR TEACHER: Needs little introduction, but a passionate baker from a very early age and a much-loved competitor of The Great British Bake Off 2021.

On this class you will learn: -

·       To refresh and prepare the starter for the recipe (a 17hr pre-ferment)

·       Jürgen will demonstrate the different ways ingredients can affect your bread

·       You will be able to build a preparation to take home for another baking session the following day!

·       To alter the balance of dough hydration and ingredient ratios – as defined by the DEF method – using a combination of flours, and a ripe rye sourdough starter.

Under 16’s need to have a place booked and accompanied with a paying adult.

Check here for Course Information, Terms and Conditions before booking