Artisan Bread Baking: Rye Breads & Pumpernickel
Level: Beginner to Intermediate (some sourdough experience is helpful for this class but not reqired)
|Date||Sunday, July 11, 2021|
|Time||10 AM to 2 PM|
|Level||Beginner to Intermediate (some sourdough experience is helpful for this class)|
|Location||Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT 05454|
This is our most popular class about Vollkornbrot and an in-depth journey into the world of rye breads and their traditions. Learn how to work with an underapprciated grain that is surprisingly versatile and delicous - we will learn how to bake traditional rye breads with a natural sourdough culture, which we will "feed" and work with in class. During this class will take a closer look at some classic and some rye & Vollkorn breads like:
Nordic Rye Breads
Sprouted Bread with Seeds and Nuts
Rye Biscuits with Sourdough
...and a specialty bread
Explore rye’s unique chemistry and become familiar with some of the centuries-old techniques Europe’s master bakers developed to work with this unique grain. We also learn about the history of rye baking and how techniques have changes over the years to better work with local grains and freshly milled grains. We also take a close look at sourdough alchemy and sprouting techniques - and how to incorporate these into your recipes.
Please be aware of our class & cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given one week or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - one week or less of the class date - a full refund minus Eventbrite fees (6% of ticket price) will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
- If you need to cancel 24 hours before class no refund can be issued.
COVID-19 Pandemic Notes:
As we return to in-person classes this summer we will place the safety and well-being of all class attendees first. At this time we will have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.
To protect everyone’s health during the classes we ask all participants to be fully vaccinated by the time they take a class. If you are not vaccinated, please bring a negative COVID-19 test result from a test performed a maximum of 48 hours prior to the class.
In addition to having a maximum number of 8 participants the classes will partly be outside -weather permitting- and move into the well-ventilated bakery as needed. We will continue the social-distance protocols and if required ask students to wear a mask when indoors.
Please protect yourself, your family and our shared human community from becoming infected with the virus and stay home if you are feeling sick or have any symptoms of COVID-19. We count on your help and collaboration to be able to bring back our in-person classes this summer!
We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements later in the year. We also reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.
We are super excited to welcome everyone back to the school and bakehouse this summer and hope that you feel comfortable & safe about coming to class with these measures in place.
Please contact us if you have any questions.