Difficult Dark Flours
“Difficult Dark Flours” baking with rye, barley, spelt and other low gluten flours is challenging because of the technical limitations of getting structure into the dough.
We will cover baking breads with these flours focusing on a light rye bread and a more challenging Rye & Barley (75%).
We will also touch on discard use for a Motherdough with these flours. For this course we will also use the Motherdough low gluten culture, Bruna.
R1,500 per person - 9am to 5pm. Motherdough Bruna is included free.
Rye & Barley Boule
Light Rye Loaf
At the end of the day you will be able to:
- Learn how to care for "Bruna" your low gluten Motherdough.
Understand the limitation of low gluten flour and learn how to apply your technical knowledge to produce excellent quality bread.
Produce rye/barley bread with good crumb and texture.
The course is hosted at the Motherdough Studio in Woodstock and space is limited to only 6 participants.
This 1-day immersion is a fantastic gift idea too.
The course is held 9am to 5pm. It includes a light lunch.