Welcome & Course Overview
Module 1: Why Rye & Why Whole Grain?
- Lesson 1: The rich history of rye and rye breads (video)
- Lesson 2: Why rye, why wholegrain and why sourdough (video)
- Lesson 3: Bread-making with rye: The low down – part 1 – introduction (video)
- Lesson 4: Bread-making with rye: The low down – part 2 – comparison (video)
- Lesson 5: Bread-making with rye: The low down – part 3 – the bottom line (video)
- Lesson 6: In pictures! Bread-making with rye v. bread-making with wheat (download)
- Lesson 7: Sourcing your flour, grinding grain and storing rye (article)
Module 2: How To Make & Maintain a Rye Sourdough Starter
- Lesson 1: Get ready for this module! (article)
- Lesson 2: What is a sourdough starter and why use wholegrain rye? (video)
- Lesson 3: The equipment you’ll need (video)
- Lesson 4: In pictures! Downloadable starter creation and maintenance graphic (download)
- Lesson 5: How to create a rye sourdough starter (video)
- Lesson 6: How to maintain a rye sourdough starter (video)
- Lesson 7: Rye sourdough starter FAQs (article)
Module 3: The Breads: Equipment & What To Expect
- Lesson 1: Useful equipment for baking rye sourdough bread (video)
- Lesson 2: Equipment listing to download (download)
- Lesson 3: How to tent a loaf tin with aluminium foil (video)
- Lesson 4: What to expect from your breads (video)
Module 4: Everyday Rye Sourdough Bread
- Lesson 1: Introduction to the everyday rye sourdough loaf (video)
- Lesson 2: Everyday rye sourdough bread recipe (download)
- Lesson 3: Making the pre-ferment (video)
- Lesson 4: Mixing the main dough (video)
- Lesson 5: Panning your fermented bread (video)
- Lesson 6: Is your bread ready to bake? (video)
- Lesson 7: Just out of the oven! (video)
Module 5: Russian Borodinsky-Style Rye Sourdough Bread
- Lesson 1: Introduction to the Russian Borodinsky-style rye sourdough bread (video)
- Lesson 2: What to expect from the Russian Borodinsky-style rye sourdough bread (video)
- Lesson 3: Russian Borodinsky-style rye sourdough bread recipe (download)
- Lesson 4: Making the scald (video)
- Lesson 5: Making the sponge (video)
- Lesson 6: Combining the sponge & scald (video)
- Lesson 7: Mixing the main dough (video)
- Lesson 8: Shaping and panning the fermented bread (video)
- Lesson 9: Is your bread ready to bake? (video)
- Lesson 10: Just out of the oven! (video)
Module 6: Ways to Use Your Sourdough Discard
- Lesson 1: Sourdough porridge, polenta and polenta bread (video)
- Lesson 2: Sourdough pancakes (video)
- Lesson 3: Sourdough pancakes recipe (download)
- Lesson 4: Rye discard spice bread (video)
- Lesson 5: Rye discard spice bread recipe (download)