Sprouted Rye Class!

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Class Description

Want to learn how to make a German style bread you can’t buy in LA, even at all the fancy new bakeries? We’ll mix up a hearty, healthy and delicious 100% whole grain rye bread with sprouted grains. If that’s not hip enough, this loaf is fermented with a sourdough starter and no commercial yeast!

Whole grain, sourdough fermented, bread like this tastes amazing and stays fresh for many days--master this loaf and you’ll only need to bake once a week! In the class we’ll go over the basics of sprouting grain and maintaining a rye starter. Then we’ll mix up a loaf that you’ll take home to bake. This class is suitable for advanced and beginning bakers.

Please bring:
• A digital scale (if you have one)

• A lidded two quart or larger container big enough to mix and ferment your dough

• An apron (if you have one)

• A towel

• A mixing spoon or spatula

• 8-inch loaf pan (if you have one--if not I’ll send you home with disposable pan)

We’ll take a break at noon so that you can participate in the pizza lunch (information below). Your RSVP and online payment will hold your place in this class.

The class will reconvene after lunch and conclude around 2:30 to 3.

This class will be taught by Erik Knutzen who is the co-author, with his wife Kelly Coyne, of The Urban Homestead and Making It: Radical Home Economics for a Post-Consumer World. He also writes for magazines including Make, Urban Farm and Yes. He is the co-founder, with Mark Stambler and Teresa Sitz, of the Los Angeles Bread Bakers.

Two additional LABB Events on the same day, May 14th:

1. BYODOUGH. Make Pizza for lunch at the wood-fired Community Oven. Please RSVP separately for this event and bring pizza dough, salad and/or topping for making pizza. Trader Joes sells a pretty good pizza dough if you won't be making your own.

2. BREAD BAKE. RSVP separately for this event if you plan to bake bread in the wood fired oven around 4PM. You're all welcome to hang out ofter class to observe the loading and baking process after class; no RSVP needed.
   If you don't want to make pizza at noon, we recommend you bring something else for lunch. During the day, cold drinks and hot water (for tea) will be provided. Please bring your own plate (not paper), cup, and utensils for lunch and snacking. Thank you!