A well-maintained sourdough is THE key ingredient for successfully bake aromatic Rye bread. This class will give insight on how to start & maintain a rye sourdough culture and compare pros and cons of one, two and three stage rye sourdough processes.
Harry Peemoeller is a certified German master baker and a senior instructor at Johnson & Wales University in Charlotte, specializing in baking northern European breads with rye flours. Born in Todendorf, Germany, a small town outside of Hamburg, at age 10 he began working in his stepfather’s commercial and retail bakery. He stayed at his craft, achieving master baker status at age 22. Peemoeller came to the U.S. in 1989 working at the commercial bakery supplier for Disney World in Orlando, and then his own Miami bakery. He has since directed bread production at a number of bakeries in both the United States and Germany. He was one of three bakers representing Team USA in the prestigious 2012 Paris Coupe du Monde, the World Cup of Baking, winning the silver medal in the Artistic Design Category. Peemoeller is currently coach for Team USA in the 2016 Coupe du Monde, returning to Paris in February 2016.