Hello, friends.Over the last few weeks/months on and off I have been working on my Kaiser roll game. I am now pretty happy with the results I am getting from the workflow I am using. Of course, at casa Falzon we never close the book, instead with every bake we strive to advance and evolve. With that being said, I am ready to try my hand at traditional N.Y. water bagels. A good
I have prepared a rye sour according to the instructions in Ginsberg's Inside the Jewish Bakery: Rye and Other Breads. He says that, once established it should be fed once or twice weekly, but does not specify the procedure. Is it just the same as the daily feeding that creates it over 10 days? That would be: AM:Sour 85g (discard excess)Flour: 70gWater (90F) 55g PM: Same as
In this episode, Amy Halloran sits down to interview Sarah Litvin, PhD, the Executive Director of the Reher Center for Immigrant Culture and History. Sarah shares the some highlights of the Reher Center's work in Kingston, NY, including past and upcoming exhibits. Before they get to the present, they also cover the past, as the Reher Center building served as a prominent Jewish Bakery for nearly a century. Kingston residents of the surrounding Rondout neighborhood, mostly working class and immigrant, came to Reher’s for bread, canned goods, and gossip.