Virtual Demo
Advanced Rye Techniques
with Matthew "Sourdough" Duffy
In this whole grain sourdough webinar, join baking professor and bread fanatic Matthew James Duffy as he guides you through the art of sourdough bread making. You'll learn how to create three unique whole grain breads.
100% Rye with Fig and Pink Peppercorn Rugbrød Two Stage Rye In this class, you will learn the importance of acidifying rye flour, how to handle rye-rich doughs, working with soakers and scalds, and the benefits of multiple sour builds in rye breads to manage pH. With over 15 years of industry experience, Matthew has worked alongside renowned chefs and bakers from around the world and has garnered over 400K social media followers. Don't miss out on the opportunity to learn from a true expert in this field.
100% Rye with Fig and Pink Peppercorn Rugbrød Two Stage Rye
In this class, you will learn the importance of acidifying rye flour, how to handle rye-rich doughs, working with soakers and scalds, and the benefits of multiple sour builds in rye breads to manage pH.
With over 15 years of industry experience, Matthew has worked alongside renowned chefs and bakers from around the world and has garnered over 400K social media followers. Don't miss out on the opportunity to learn from a true expert in this field.
August 8, 2023 via Zoom 3:00 - 5:00 PM EDT
Baking Professor, Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 400K 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 San Francisco Baking Institute 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. Career Highlights: Working alongside Chef Daniel Boulud at Café Boulud NYC and the Sous chef opening Café Boulud Toronto Langdon Hall, Relais & Châteaux Michael Stadlander of Eigensinn Farm Neil Baxter of Rundles Restaurant Edward Tuson formerly of Sooke Harbour House, British Columbia Il Canto in Siena, Italy Ichiban Ueno Osaka, Japan Restaurant Noma Copenhagen, Denmark El Bohio Madrid, Spain Comerç 24 Barcelona, Spain. Represented Canada twice at the world Slow Food Conference in Turin, Italy. MAD Food camp in Copenhagen, Cook it Raw in Charleston The World Pizza and Bread Expo In Las Vegas Educational Highlights: University of Guelph in Hotel and Food Administration Stratford Chefs School Red Seal Certified Chef
Baking Professor, Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 400K 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 San Francisco Baking Institute 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.
Knowledge • Skills • Community
Learn more about Matt's work through his Instagram
