FEBRUARY 25, 2024: All Rye! Starters and Artisanal Bread with 100% Rye

Date: Sunday, February 25, 2024

Time: 1P - 4:30P

Cost: $130 per single-entry ticket


If you are intrigued by the flavors, aromas, and possibilities of 100% rye bread, and are looking to expand the flavors in your home baking cabinet, then this is the class for you! Tyler Carpenter, bread extraordinaire at Abby Jane Bakeshop, has a passion for rye that he is excited to share with you. In this class, he will teach you how to build and maintain a 100% rye starter, and how to use rye starters to create artisanal rye loaves. Combined with its inclination to produce highly active, perhaps even sassy starters, the complex flavors of rye varietals lend themselves well to sourdough-style loaves.  

Here at the mill, we offer three varieties of rye: Ryman, Danko and Wrens Abruzzi. In this class, you will be able to experience the flavor and aroma of each variety in a Bavarian-style rye sourdough, and then choose your favorite to use in your own loaf. Traditionally called Fränkisches Krustenbrot, this specialty loaf boasts a beautiful natural crackle top without manual scoring, and utilizes techniques of flour scalding and building a strong rye "sponge" over the course of several days, which builds complex malty and tangy flavors in the final loaf. The finished loaf is full-bodied with a dense crumb, perfect for slicing thin and topping with a variety of sweet and savory flavors - caramelized onions, cream cheese, smoked fish, and pickled veg come to mind, or perhaps a smear of honey-whipped ricotta with fruit preserves. We'll have snacks galore for this bread tasting and making class, so you can find your fave combos!

All levels of home bakers and chefs welcome! If you're interested in learning about rye, maintaining wild-culture starters, types of sourdough bread, or just plain ole having a good time, then come visit us for this class! We promise you'll learn a thing or two and have fun in the process. BYOB is fine by us for participants 21+ (we've heard this bread goes well with a German bock or lager... champagne would pair nicely with the snacking options as well... but that's all up to you!)

Things to look forward to:

  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Learn about our three rye varietals, including their histories and unique flavors
  • Learn how to master this special rye sourdough recipe with expert instruction from Tyler
  • Snack elegantly on sweet and savory options
  • Tour the mill with our Education Director, Kimberly Krebs
  • Purchase BSM products at a special one-time 15% discount

Class Policies:

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormClose-toed shoes and a head covering (such as a baseball cap) required for all classes.

TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERRABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility. 

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.

In the event of class cancellation, we will email you to notify you of a canceled class.

Customer Reviews

Based on 3 reviews
Karen Kwak

Baking With Rye: Starters and Artisanal Bread with 100% Rye

Scald the Rye!

What a blast. This class was so much fun. Just the right amount of people to have great conversations and really learn the technique successfully. Tyler was so helpful and knowledgeable. I work with rye sourdough a lot, but this was my first 1oo%. Scalding the flour was new to me. It releases the sugars from rye, and boy did it make a difference. I will do this from now on! I came home with the bread, a new starter, and several new flours to play with. I will definitely do this again!

Awesome class

I feel really fortunate to live so close to this place. If you already make bread with wheat flour, know that working with rye is quite a bit different. Tyler shows you how to make a sourdough rye bread using a scalding technique that I never tried before, but turned out a beautiful loaf of bread. My car smells amazing. You’ll also make some sassy sourdough starter to bring home with the rye flour of your choice. I opted for Danko, the sassiest. Kimberly hosted the class, provided some snacks, and gave us a tour of the mill. The whole experience was just great. Highly recommended.