Jörg Terjung

Jörg Terjung is the Münsterland's first bread sommelier

"Soft on the inside, crispy on the outside! Earthy, crispy, beguiling!" When Jörg Terjung talks about bread, he goes into raptures. He squeezes, he feels, he smells: the bread lover takes in the taste and aroma with all his senses. He rubs the crust and holds the fragrant bread under his nose. Mmm, you want to bite into it right away.

Jörg Terjung is passionate about his craft. You can tell. The enthusiasm with which he talks about his profession and his products is something you don't often find. The man from Lüdinghausen is now the first bread sommelier in the Münsterland region. The master baker and confectioner from Lüdinghausen spent a year training together with 71 colleagues from all over Germany. The focus was on tasting nuances of flavor, recipes, ingredients, food pairing and much more. "I didn't think I could learn so much," says Jörg Terjung. Why did he do the course? "I wanted even more," says the 56-year-old. "The bread sommelier is the crowning glory for the baker, so to speak."

Waschechter Lüdinghauser

While a fellow baker even ended up in the Bild newspaper with his thesis (he showed that you can lose weight with a bread diet), Jörg Terjung focuses on home and down-to-earthness. "I am a true Lüdinghausen native. I also want to show that in my products," he says. And so his final project was called "Region and season baked into bread". He also developed a new creation: Emmer bread. This is available at the Terjung bakery under the name "Tante Emmas Walnussbrot". And the emmer comes from the Dinkelhof farm in the Lüdinghausen farming community of Elvert, from Lüdinghausen soil.

"The bakery trade is a great way to play," says Terjung, who is the third generation to run the family bakery. Beet bread, apple bread, cherry bread or pitch-black rolls made with medicinal charcoal - Jörg Terjung likes to experiment and is constantly creating new bread variations. Health and enjoyment are his top priorities.

"If the Italians had pizza patented, then bread would be a world heritage site here," says the baker. There are 3200 different types of bread in Germany. Johann Lafer, who cooked with the bakers at the end of their course at the Academy of the German Bakery Trade in Weinheim, agrees. "Bread is a piece of culture," says the star chef.

Jörg Terjung has been particularly interested in food pairing since the course. Food pairing means: which foods work particularly well together? "Our Katja apple bread tastes great with camembert, for example. It's so brilliant," enthuses Terjung. Together with wine merchant Jan Stork, he has now created the "Wine & bread" event. "Cherry bread tastes particularly good with dry red wine, for example, and spelt bread with Riesling," says Terjung, already planning a bread and wine evening at Burg Vischering in his mind's eye.

Explosion of flavor

All that the bread sommelier has learned, he passes on. To his employees and to his customers. "I take my employees with me on the journey," he explains. "Because we can only bake great bread and inspire customers with our stories about bread, rolls and other products if everyone is enthusiastic." A tip that Jörg Terjung brought back from the seminar: "When you try something, first hold your nose and then open it again when you eat it. This creates a taste explosion on your palate and in your head!" Nadine Wenge

How do I keep my bread fresh?

Baker's Latin by Jörg Terjung

Bread needs to breathe - it can do this best in a paper bag, which keeps it fresh the longest. Or wrap the bread in a kitchen towel and store it in the oven. The temperature there is always the same. The ideal place to store bread. Only store in the fridge in particularly hot weather with high humidity. Helps prevent mold growth.

Storage period for packaged bread:

White bread: 2 days

Mixed wheat bread: 2-3 days

Mixed rye bread: 3-4 days

Rye bread: 4-6 days

Grain breads/wholemeal breads: up to 7 days

Fresh bread and rolls can be frozen well in a frozen bag. They keep for a month at minus 18 degrees. It takes five hours to defrost bread at room temperature and 15 minutes in the oven at 180 degrees. Frozen bread rolls become crispy in a few minutes in the oven, moisten with a little water first.

At Terjungs, the breads have a special name:

Butter-Jupp - Jupp, that was Jörg Terjung's grandfather. That's why the bread roll is named after him. Brot Henri - a Frenchman who baked for Terjung during the Second World War

.

Apple bread Katja - an employee who had a great idea for a new bread.

Lüdinkel - a spelt bread baked with Lüdinghausen spelt.