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The Bread Bakers Guild of America will offer a class in September to teach professional bakers how to make sourdough rye breads. Certified Master Baker Jeffrey Hamelman, bakery director at King Arthur Flour Co., will teach the class on Sept. 28-29 at Johnson & Wales University in Charlotte, N.C.
Participants will learn the characteristics of rye flour and its unique application in bread baking and will produce various sourdough rye breads of both Central and Eastern European origin. The class is part of the Guild’s mission to shape the skills and knowledge of the artisan baking community.
More information is available at www.bbga.org.
