Bread Time Stories: a SLU student's rising bread CSA - North Country Public Radio

Jan 13, 2020 — A St. Lawrence University student has taken his love of baking bread to a new level, by offering shares in his CSB, Community Supported Bakery.

St. Lawrence University junior Roman Bergner checks on a loaf of freshly baked bread. Photo: Todd Moe

Roman Bergner began baking bread for other students he shares a house with in Canton, and then offered weekly bread deliveries to faculty and staff. It's grown in popularity - with a waiting list for a fresh loaf of homemade bread.

One of Roman's goals is to use as many local or organic flours and grains in his breads. Sometimes he grinds the wheat berries in his kitchen. Photo: Todd Moe

A bit of his sourdough starter, named Barclay, is used in nearly every batch of dough. Photo: Todd Moe

An anthropology major, Bergner has immersed himself in the history, science and art of bread

Roman gets up most mornings at 4:30 to start working the dough, and finishes his homework while the loaves are rising and baking. Photo: Todd Moe

Roman uses a "window pane" test - stretching the dough - to see if the gluten is properly developed. Photo: Todd Moe

As part of our occasional series, Bread Time Stories, Todd Moe stopped by the SLU Sustainability Farm where Bergner balances classes, homework and baking bread.

Todd MoeConversation with baker Roman Bergner

Some of his favorite breads include a North Country loaf and a dense traveler's bread with a hole in the middle. Photo: Todd Moe

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Bread Time Stories: a SLU student's rising bread CSA - North Country Public Radio
"bread" - Google News
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