Rye is not only healthy and has less gluten than wheat, it also tastes great. The people of Finland have been baking rye bread for thousands of years – perhaps for as long as people have been using sourdough for leavening.
Toronto has a rich culinary culture, but real Finnish sourdough is hard to find. That’s what inspired Finnish-born Karri Ojanen to start his own sourdough seed here a couple years ago, and he’s been baking rich, delicious rye since then. In this workshop he’ll tell you about the history of Finnish bread and sourdough culture, show you how to successfully start your own seed, and bake tasty bread with you.
$40 +HST
