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Store Jürgen's German Rye Sourdough Class
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Jürgen's German Rye Sourdough Class

£160.00

Afternoon class. 1pm-5.30pm. Tea break and cakes

Saturday 24th May 2025

Saturday 28th June 2025

Saturday 6th September 2025

Dates and availability:
Quantity:
Add To Cart

Afternoon class. 1pm-5.30pm. Tea break and cakes

Saturday 24th May 2025

Saturday 28th June 2025

Saturday 6th September 2025

Afternoon class. 1pm-5.30pm. Tea break and cakes

Saturday 24th May 2025

Saturday 28th June 2025

Saturday 6th September 2025

We are delighted to be able to offer this unique class taught by The Great British Bake Off's semi-finalist and cookbook author : 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 light-rye, wholemeal and wheat flours, and a ripe rye sourdough starter. The recipes are enhanced with caraway, linseeds and sunflower seeds

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

 
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Phone: 01273 609 655

General Enquiries: kemptown@openbakery.co.uk

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