Making ‘Slow’ Bread
A group of bread enthusiasts spent their Sunday with one of Cincinnati’s top bakers learning the “Slow Grain” ropes.
Ryan Morgan - who founded the regional Sixteen Bricks and El Camino bakeries - taught the group on Nov. 10 how to grind whole grains, prepare and form baguette dough, and, best of all, eat it!
His good humor and teaching skills made everyone - include kid participants - comfortable.
Ryan Morgan of El Camino Bakery teaches participants in Slow Food Cincinnati’s Slow Grain event Nov. 10 about the proper touch when handling dough.
Ryan used grain from Jon Branstrator, who grows specialty crops on his farm in Clarksville, Ohio. Jon was on hand at El Camino’s College Hill bakery to explain his grain-growing methods to the dozen participants.
The foodie event was part of a series that Slow Food Cincinnati has co-hosted recently to highlight local good, clean, fair and sustainably grown food. Past events have featured locally made wine tastings, local coffee roasters, local cheese makers and locally grown produce. Slow Food Cincinnati also partners with Rothenberg Preparatory Academy in Over-the-Rhine to introduce students to farmers and healthy growing methods.
Learn more about the international Slow Food Movement.
Slow Grain participants ready their baguettes for rising on Nov. 10 at El Camino Bakery.
“It was a great class today,” Eduardo Rodriguez, president of Slow Food Cincinnati, told the group. “We also hope that this event also brings more business to you,” nodding to Ryan and his El Camino staff, as well as Jon Branstrator.
Grain farmer Jon Branstrator explains his crop choices and techniques at Nov. 10’s Slow Grain event.
El Camino Bakery’s whole grain breads, which Slow Grain participants got to taste along with their own baguettes.
