Passionist Seminarian Jonathan deepens his spirituality through baking

“The Eucharist is a source of life and motivation for our concerns for the environment, directing us to be stewards of all creation.”

Passionist Seminarian Jonathan Ramos

Passionist seminarian Jonathan Ramos shares how his journey as an artisan bread baker has deepened his own spirituality and care for Creation.

El seminarista pasionista Jonathan Ramos comparte cómo su trayectoria como panadero artesanal ha profundizado su propia espiritualidad y cuidado por la Creación.

Jonathan’s Recipe for Focaccia

Ingredients

• 1 ¾ cups flour
• 1 tsp. salt
• ¼ cup sourdough starter (see below)
• 7 oz. water
• 1 tbsp. oil

Directions

1. In one bowl, mix together the flour and salt.
2. Add sourdough starter, water, and oil and mix with the flour and salt.
3. Oil another bowl and transfer dough to this bowl; cover and refrigerate overnight.
4. Oil a 9 x 9 shallow baking pan; transfer the dough and stretch it with your fingers to reach the sides; add a bit of oil as needed to assist the stretching.
5. Add desired toppings to the stretched dough and drizzle with olive oil.
6. Bake in a pre-heated 425° F degree oven for 35 minutes.

Sourdough Starter

1. In a jar, put a cut up apple into enough water to cover the apple. Seal and leave for 3-4 days or until bubbles appear in the water.
2. Remove the apples.
3. Put equal parts rye or whole wheat flour and the fermented water into a new jar and mix; cover and leave to rest.
4. Add 1-2 tablespoons of the flour and the same of water into the jar and mix. Repeat for one more day.
5. After this amount of time, you should see bubbles forming between the jar and the starter.
6. The starter is ready to use.
7. To keep the starter going, add 1 tablespoon of flour and the same of water to the mixture each day, cover and let sit; The starter remains ready to use.