Date(s) - 12/10/2015
5:30 pm - 7:30 pm
Old Dutch Church
When: Thursday, December 10, 2015 at 5:30 PM
Where: The Old Dutch Church @ 272 Wall Street, Kingston
Who: Jonathon Addison
What: Demonstrating how to make sprouted rye bread along with samples of all his wonderful breads.
For more info contact Rich Vergili by email at firstname.lastname@example.org.
To learn more about Jonathan’s bread go to www.jonsbread.com
I was born and raised in the Catskills. My father was an engineering professor and my mother was a horticulture professor. My mother was an excellent scratch cook, and after moving away for college I began learning to cook and bake for myself. I studied engineering and robotics at Rensselaer Polytechnic Institute in Troy, NY. During this time, bread baking became this seemingly unsolvable problem for me. Being an engineer I love to solve problems, and so this turned into a nearly 13 year journey to make really excellent bread.
I work exclusively with sourdough (no commercial yeast in any of the breads). I also work exclusively with organic, local, heirloom grains from a single farm in the Finger Lakes. The grains are milled fresh every week which gives the breads a greater nutritional quality. There is one bread in particular that I was asked to speak about, and that is a 100% Sprouted Wholegrain Rye bread. This bread is actually a great example of how you can make use of local grains yourself, in your own kitchen, without needing any special baking equipment. The bread normally takes 4 days from start to finish, but since we have limited time I will begin by showing you how to start the sprouting process and what the sprouting grains look like at the different stages. I will also demonstrate how to properly maintain a wholegrain rye sourdough starter, which is wonderfully versatile and useful in rye, wheat, and other grain breads.We look forward to meeting and mingling with members of the community…