With Visiting Instructor, Thorsten Philippi
Join us for this exciting seminar focused on whole grain and German breads. If you have worked with doughs containing a high percentage of rye or whole grains, you know how difficult they can be to handle. You can learn how to adjust your mixing times and fermentation to get exceptional results, even when using 100% rye!
This class will cover traditional breads including sourdough rye, whole grain spelt bread, and the traditional pumpernickel, which bakes for 36 hours! You will also learn how to make traditional Bavarian pretzels and Kaiser rolls. After this week, you will see how easy it is to add these breads to an existing bread line. They appeal to ethnic clientele and customers with dietetic restrictions, as well as those seeking breads with more pronounced flavors and textures.
