Master three rye breads that made Zingerman's famous: Onion Rye with caramelized onions and poppy seeds, dark old-world Pumpernickel, and Vorterkaker, a Norwegian flatbread scented with fennel and anise. You'll work with organic rye sour starter and learn the "old bread" technique for deeper flavor, then bake on a stone hearth for that signature crispy, shiny crust.