Page 32 - 2022-11 Courier.pub

Featured Resident: Jay Ferris

Flour, water, salt and yeast,
those are the ingredients for
all breads. I started baking
when I was 12 years old. I
needed something to do
before I started my paper
route in the evening. From
baking I learned that it is
important to be accurate. I
also learned a little
chemistry, math, and
reading.

My first bread was basic
sandwich bread. Now that I
am retired, I have taken on
artisan bread with natural
levin or starter. I have made
a number of bread types,
including focaccia, ciabatta,
batard, boule, naan, pizza,
and pasta.

I also like to make bagels.
They don’t take a lot of time
and I can make a lot more
options than I can buy. We
especially like dried cherry,
walnut and cinnamon for
breakfast. I also make a
savory bagel for sandwiches.

The twirling technique to get
a perfect round with a hole is
fun to do. After I have
shaped them, I use the
technique where I boil them
briefly in water with barley
malt before I bake them.

November 2022 Page 32