Taking place at The Culinary Arts Institute at Hudson County Community College in Jersey City, New Jersey, this class promises to push the limits of attendees' hands-on baking knowledge and expand their bread repertoire far beyond the ordinary.
Ginsberg will work with attendees to scale, mix, and bake eight distinctive rye products: Sweet Limpa and Honey-Flaxseed Flatbread from Sweden, Polish Yogurt Rye, "Lifted" Rye from Austria, Bavarian Rye Bites, Russia's national bread – GOST Borodinsky, German Hearty Seeded Rye, and Westphalian Pumpernickel. Each bread requires a different combination of the centuries-old techniques that generations of European bakers developed to unlock rye's hidden flavors and textures.
Stanley Ginsberg founded The New York Bakers in 2009, and has written two baking books – Inside the Jewish Bakery (2012 IACP Jane Grigson Award winner) and The Rye Baker: Classic Breads from Europe and America (2016).
