Join Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker for a three-hour master class on the mysteries of rye. Learn how to bake traditional north German and Baltic rye breads, explore rye’s unique chemistry and become familiar with some of the centuries-old techniques Europe’s master bakers developed to tame the unruly grain. The Los Angeles Bread Bakers are proud to offer LA bakers this unique opportunity to work with America’s rye
authority. Space is limited, so register early!
BREADS: Berlin Rye (Berliner Landbrot), Lithuanian Rye Squares (Ruginé Riekelé), and Swedish Crispbread (Rågsurdegen knäckebröd)
To sign up for the class please head over to our payment page (https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=PXA6H2BDTPEU8). As soon as I receive a payment I'll mark you as RSVPed.