Course curriculum

    1. Welcome & Course Overview

      FREE PREVIEW

    1. The rich history of rye and rye breads

    2. Why rye, why wholegrain and why sourdough

    3. Bread-making with rye: The low down - part 1 - introduction

    4. Bread-making with rye: The low down - part 2 - comparison

    5. Bread-making with rye: The low down - part 3 - the bottom line

    6. In pictures! Bread-making with rye v. bread-making with wheat

    7. Sourcing your flour, grinding grain and storing rye

    1. Get ready for this module!

    2. What is a sourdough starter and why use wholegrain rye?

    3. The equipment you'll need

    4. In pictures! Downloadable starter creation and maintenance graphic.

    5. How to create a rye sourdough starter

    6. How to maintain a rye sourdough starter

    7. Rye sourdough starter FAQs

    1. Useful equipment for baking rye sourdough bread

    2. Equipment listing to download

    3. How to tent a loaf tin with aluminium foil

    4. What to expect from your breads

      FREE PREVIEW

    1. Introduction to the everyday rye sourdough loaf

      FREE PREVIEW

    2. Everyday rye sourdough bread recipe to download

    3. Making the pre-ferment

    4. Mixing the main dough

    5. Panning your fermented bread

    6. Is your bread ready to bake?

    7. Just out of the oven!

    1. Introduction to the Russian Borodinsky-style rye sourdough bread

      FREE PREVIEW

    2. What to expect from the Russian Borodinsky-style rye sourdough bread

    3. Russian Borodinsky-style rye sourdough bread recipe to download

    4. Making the scald

    5. Making the sponge

    6. Combining the sponge & scald

    7. Mixing the main dough

    8. Shaping and panning the fermented bread

    9. Is your bread ready to bake?

    10. Just out of the oven!

About this course

  • $110.00
  • 44 lessons
  • 2 hours of video content

Student Reviews

Eliane Kippenhahn

5 star rating

“Alison explains very well how to prepare and bake the breads, step by step. It makes it very easy and the results are wonderful. I'm not new to sourdough and wholegrain but rye and I had always a difficult relationship........but now we are best f...”

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“Alison explains very well how to prepare and bake the breads, step by step. It makes it very easy and the results are wonderful. I'm not new to sourdough and wholegrain but rye and I had always a difficult relationship........but now we are best friends. Thank you Alison, you did a very good job. This was my first course at the fermentation school, and I will continue. Eliane from Switzerland”

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Dalyce Burgess

5 star rating

“Clear instructions”

“Clear instructions”

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Dana Horton

5 star rating

“I'm so glad I signed up for this course. Perfect time of year as a side note. I've had some experience with sour dough einkorn bread baking but even reading the book I didn't have a good understanding of flour to water ratios and starter maintena...”

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“I'm so glad I signed up for this course. Perfect time of year as a side note. I've had some experience with sour dough einkorn bread baking but even reading the book I didn't have a good understanding of flour to water ratios and starter maintenance. I'm pretty sure I get it now. You did an excellent job of explaining everything and I'm so looking forward to baking fresh bread again. Thinking back, I probably stopped baking bread because I didn't understand less is more when it comes to starter hydration. I'll be a better steward of my starter in the future. Thank you”

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Nicole Porteous

5 star rating

“I found this course to be exactly what I was looking for. A course that showed me how to create a sourdough bread from 100% local whole grain rye. So many rye recipes use a portion of white flour and I wasn’t interested in them. I wanted a fully w...”

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“I found this course to be exactly what I was looking for. A course that showed me how to create a sourdough bread from 100% local whole grain rye. So many rye recipes use a portion of white flour and I wasn’t interested in them. I wanted a fully whole grain solution. The results are fantastic! The everyday rye bread tastes better than many wholegrain sourdough rye breads that I’m able to buy from professional bakers. Also, I was so grateful for the support I got when building my sourdough starter. I encountered some glitches, but with Alison’s help I was able to create a truly healthy robust starter that I look forward to baking with for years to come. I can heartily recommend this course to anyone interested in perfecting their baking with rye or really anybody interested in having a super starter for all their other sourdough projects. ”

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Rye Sourdough Bread: Mastering The Basics

Rye is an ancient grain packed with a rich, deep flavor that has a long history of being used to make bread. It's low in gluten and brought to life in sourdough loaves, making an exciting, tasty, and healthy alternative to wheat. In Rye Sourdough Bread: Mastering The Basics, Alison will show you everything you need to know to create delicious, nutritious 100% wholegrain rye sourdough bread in your own kitchen, whether you are a complete beginner or a seasoned baker. You'll learn why rye is a wonderful flour for sourdough starters, and she'll walk you, step-by-step, through creating your own. Then, armed with this starter, she'll show you how to create a rye bread you can make and eat daily along with a more adventurous Russian-style rye loaf. She'll even share with you ways in which you can use your sourdough discard to create even more rye deliciousness!
Sourdough rye bread avocado toast

You will learn

Over 240 minutes of step-by-step video, plus photos and printable instructions

  • Why rye is such a great choice for sourdough bread, including its health benefits and history

  • How to create a 100% wholegrain rye starter from scratch and how to easily maintain this starter, no matter how often you bake

  • How to create a reliable, delicious everyday wholegrain rye sourdough bread

  • How to use more advanced techniques to create a Russian-style wholegrain rye sourdough bread

  • How to use your sourdough discard, including recipes for wholegrain rye pancakes and spice bread

Meet your instructor

Instructor Bio:

Alison Kay creates foods that enhance our biome, community and environment. She’s the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way. You can find her at www.ancestralkitchen.com or on your podcast app by searching for Ancestral Kitchen Podcast.

Alison Kay

Creator

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