Slow Food Spotlight Social with Jonathan Addison

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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

To learn more about Jonathan’s bread go to

Jonathon’s Bio:
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…