Join Master Baker, Harry Peemoeller as he leads a workshop on taditional rye breads, including different preferment methodologies and other factors to impact aroma, flavor, structure and volume of rye bread.

WHERE/WHEN: Saturday, April 26th, 10:30-NOON //Carolina Ground (Kitchen), 1237 Shipp St. Hendersonville, NC 28791

INSTRUCTOR:   Harry Peemöller is a Senior Instructor of Bakery and Bread Studies at the College of Food Innovation and Technology at Johnson & Wales University, Charlotte campus, where he teaches students the fundamentals of baking technology. A native of Hamburg, Germany, Harry graduated from the National Baking Academy of Hannover, Germany with a master’s degree of Bread Technology; he later earned a bachelor’s degree from Johnson & Wales University as well as a Level 3 Advanced Certification from the Wines and Spirit Education Trust, London. Prior to joining the faculty of Johnson & Wales University, Harry worked at various bakery operations in Europe, South America, and the United States.