Breadbaking (Level II): Whole Grain Rye
Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch.
Learn to bake the healthiest bread on the planet: a 100% whole grain sourdough rye. In this class you’ll learn how to start and maintain a sourdough starter and how to work with whole grains. We’ll reveal the secrets of whole grain baking, plus you’ll learn how you can grind your own grains.
In the end, you'll take home a loaf to bake in your oven. You can’t buy this kind of bread so you better learn how to bake it yourself!
By baking bread at home, you’re in charge of what goes into every loaf and can choose to incorporate local and organic ingredients. Other benefits of baking at home include using less energy (used in harvesting, processing, and shipping store-bought bread), using less plastic packaging, and spending less money.
You must bring:
A mixing bowl
We'll provide ingredients, and everyone will go home with a jar of starter ready to make bread.
Instructor: Erik Knutzen
Instructor Bio: Erik Knutzen and Kelly Coyne of Root Simple are authors of The Urban Homestead (Expanded and Revised Edition): Your Guide to Self-Sufficient Living in the Heart of the City (2008) and Making It: Radical Home Ec for a Post-Consumer World (2011). Erik is also the founder of the Los Angeles Bread Breakers group. They live in the heart of Los Angeles, in a little bungalow set on a 1/12 acre lot where almost all of their land is devoted to growing edible or otherwise useful plants and trees. Their obsessions include bees, bikes, beer, chickens, healthy cities, healing herbs, simple living and good food. In short, everything DIY!
About the Program
A lecture and workshop series teaching hands-on techniques and positive ways to live in connection with our ecosystems.