German Bread Baking with Jürgen Krauss

On Sunday, 15 March, Open Bakery in Kemptown is hosting a session dedicated to traditional German baking, led by local resident and former Great British Bake Off semi-finalist Jürgen Krauss. The workshop, which falls on Mother’s Day, is a four-and-a-half-hour deep dive into the specific techniques Jürgen uses in his own baking and his book, German Baking. It is held at their space on St George’s Road and runs from 13:00 to 17:30, offering a technical but practical look at how rye flour and sourdough starters behave differently from standard wheat breads.

The core of the class focuses on two staples: Dark Rye Sourdough and Pretzels. You will be guided through the Detmold Einstufenführung method, a traditional 17-hour process used to develop the flavour and structure of rye bread. Jürgen also covers the science of pretzels, specifically how the choice of alkaline solution—either the traditional lye or the more common bicarbonate of soda—affects the final colour and chew of the crust. It is designed for people who are interested in the chemistry behind the bake, with demonstrations on how various ingredients impact the dough's development and the final texture of the bread.

Midway through the afternoon, there is a break for coffee, fondants, and pastries, providing a bit of a breather and a chance to talk through the techniques in a more relaxed setting. By the time the session wraps up, you will have two loaves of bread and a batch of pretzels to take home, along with your own sourdough starter to continue practicing. The price for the workshop is £150.00, and spots can be reserved through the Open Bakery online store or their partner platforms. It is a straightforward way to spend an afternoon learning a specific craft from someone who has spent years perfecting these traditional recipes in a professional and home environment.