Join Rachel for an evening of discussion, demonstration, and hands-on learning as we explore the use of rye in sourdough bread and other baked goods. Topics to be covered include characteristics of rye flour, sourcing rye flour, using rye in savory and sweet applications, and adding rye flour to sourdough. We will also mix, shape, and bake a loaf of sourdough made with a blend of wheat and rye flours during our evening together. Everyone will leave with a packet of recipes, a fresh loaf of bread, new friends, and the knowledge needed to bake with rye at home. Snacks, beverages, beer, and wine included. No experience necessary. Ages 18 and up.

*classes are transferable but non-refundable. if you are unable to attend a class after purchasing a spot, you may choose to attend a future class or you may give your ticket to someone else. thanks!