Stanley Ginsberg, award-winning author of The Rye Baker and proprietor of The New York Bakers will conduct a workshop devoted to rye bread on September 15 and 16.
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).