Jonathan Bethony, a renowned baker and owner of Seylou Bakery and Mill in Washington, D.C., spent four days at NDSU in October talking with small grains researchers about crop breeding and grain processing.
During his visit to NDSU, Bethony consulted with hard spring wheat breeder Andrew Green and cereal science faculty Senay Simsek, Paul Schwarz, Frank Manthey and Anuradha Vegi. He provided information on using a stone mill for whole grain flour production, taught Simsek’s Fundamentals of Flour and Baking class about baking sourdough bread and presented a public seminar.
Simsek and Bethony plan to cooperate on future research in Bethony’s bakery and in Simsek’s laboratory, including the work of graduate student Maite Alava Vargas, who will research the milling and nutritional profile of stone milled whole grain flour
Bethony uses a 40-inch granite stone mill to grind organic and locally-sourced grains from farmers in the Chesapeake Region to bake his signature whole grain breads and pastries. He works with farm-to-table chefs in New York and Philadelphia.
He was trained at the San Francisco Baking Institute and the Washington State University Bread Lab experimental bakery. He also recently won the prestigious Triptree World Bread Award.
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