Description
Sourdough Rye Bread Class
In person at the Bread and Puppet farm in Glover
Monday January 5 – Sunday January 11
Class limited to 8 people.
Schedule:
Monday 1/5 5-6pm Soaking the rye berries. Grinding grain. Feeding sourdough. Bread stories.
Tuesday 1/6 8-9 am/5-6pm Rinse Day 1
Wednesday 1/7 8-9 am/5-6pm Rinse Day 2
Thursday 1/8 8-9 am/5-6pm Rinse Day 3
Friday 1/9 5-6pm Prepare pans. Knead the dough.
Sat 1/10 9-10:30 am . Firing the clay bread oven. Bread in pans and in the oven.
Sunday 1/11 9-1:00. Bread out of oven. Bread storage. Aioli making. Bread and aioli lunch. Potluck— bring something to share.
Learn to make sourdough rye bread from the baker himself! Peter Schumann has been baking bread and giving it out at puppet shows for close to 70 years. For many years he made a Silesian style sourdough rye bread, which he learned from his mother. These past 10 years, he’s been making a sourdough rye pumpernickel, inspired by a traditional Danish bread but uniquely his own recipe. In this class, students will learn the week long baking process: soaking rye berries, grinding grain, mixing sourdough, and finally baking the bread in the outdoor clay oven. They will have ample opportunity to hear and share baking stories, learn about the history of rye, and hear Peter’s sourdough philosophy.
Rinsing days — Tuesday, Wed, and Thursday— are optional. The rinse takes literally 5 minutes, but its an opportunity to come see exactly how its done and to hear more rye and bread stories from Peter.
