This is a recording of a class that originally took place on March 19, 2021. In this foundational class, baker and educator Matthew James Duffy introduces us to working with rye and freshly milled flour. You’ll learn how to convert an existing levain to rye, build an approachable and flavorful rye bread, and adapt a single rye formula to include inclusions. Matthew also demonstrates home milling using a Komo mill and guides us through producing a whole-grain seeded loaf, offering practical techniques for incorporating fresh-milled rye into everyday baking. ABOUT THE INSTRUCTOR Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 130K social media followers. After fifteen years of international industry experience, from specialty bakeries to Michelin starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College with online courses and consulting. Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. San Francisco’s SFBI and Chicago’s French Pastry School also made the list. Special mention goes to a recent experience attending the Coupe du Monde De La Boulangerie in Paris, France. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.