Sourdough Rye Bread Class at the Ecology Center in San Juan Capistrano


Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch.

Learn to bake the healthiest bread on the planet: a 100% whole grain sourdough rye. In this class you’ll learn how to start and maintain a sourdough starter and how to work with whole grains. We’ll reveal the secrets of whole grain baking, plus you’ll learn how you can grind your own grains.

In the end, you’ll take home a loaf to bake in your oven. You can’t buy this kind of bread so you better learn how to bake it yourself!

By baking bread at home, you’re in charge of what goes into every loaf and can choose to incorporate local and organic ingredients. Other benefits of baking at home include using less energy (used in harvesting, processing, and shipping store-bought bread), using less plastic packaging, and spending less money.

Become a baker and join us for the rye class on Sunday, June 22, 1-3p.

We’ll provide ingredients, and everyone will go home with a jar of starter ready to make bread.

Instructor: Erik Knutzen

For more information or to sign up head over to the Ecology Center.

Leave a comment


  1. The love you share for baking is leaving me with more and more desire to get baking myself. There are some great bakeries here in Portland, but the lifestyle to keep up with them can get a little pricey. And even then I feel disappointment in all the sugar, and other questionable ingredients (xantham gum..anyone?)that need to be added. And then if the bread doesn’t get eaten fast enough it’s chicken food. Needless to say I have been eating more tortillas nowadays.
    That on top of an oven out of commission…
    I have a question though, regarding these home baked breads,
    How are they best stored..for optimal preservation, to prevent molding and staleness, etc?

    • Good bread should be stored at room temperature in a paper bag. One of the nice things about this rye bread (I’ll post a recipe soon) is that it has a long fermentation resulting in a lot of lactic acid. In addition to the nutritional benefits of lactic acid producing bacteria, you end up with a loaf that lasts a long time before it goes stale (acid is a preservative).

      And I hope you are able to fix your oven soon. Ours was running 100 degrees too cool for awhile and it was really frustrating.

  2. Real sourdough breads age more slowly than yeasted breads. So our loaves actually just sit out on the cutting board, cut side down. As they age and get a little tougher, they have to be eaten as toast, but as long as you’re willing to do that they last a week or so. You could put them in a paper bag if you wish, but never plastic because that ruins the crust (and I suspect encourages mold). We never freeze our bread because we always eat it right away–so I don’t have any advice on that.

  3. I had such a good time:). Thanks! I could not wait an entire day to try the bread; it was delicious.

    • Hey Barbara–So good to hear! Thanks for coming and I hope to see you again soon.

Comments are closed.