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

Learn 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.

You’ll make three different loaves - Vollkornbrot with flaxseed, sunflower seed bread and a deli rye. These three very different breads show the great versatility of the Detmold Einstufenführung method.

4.5 HOUR CLASSES – Allow an extra 30 minutes runover time.

1pm-5.30pm

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.

Please contact for allergen information