Sourdough Baking with Regional Flours presented by Sarah Owens Saturday, Sunday April 22&23, 2023
Interest in sourdough leavening continues to grow, with many home bakers curious to use locally grown grains and stoneground flours in their bakes. In this two-day workshop, we will explore the possibilities of baking with a whole grain sourdough starter culture using regionally-sourced stoneground rye, spelt, oats and wheat. Through the mixing, shaping, and baking of sourdough breads and pastries, we will discuss and practice how to approach baking with regional flours to unlock unique, terroir-driven flavors and digestibility.
Each participant will complete the process of baking hearty sourdough breads and pastries with local flours from scratch: from hand-mixing, to folding, proofing, shaping and finally baking and tasting. While the dough is resting, we will focus on using sourdough starter as both an agent of fermentation and as an ingredient in other baked goods such as cakes, cookies, and granola. You will leave with a solid foundation for a hearty, Nordic-style pan loaf and a hearth-style porridge bread. You will receive handouts with these recipes and guidance to continue the baking adventure at home. All participants will receive a wholegrain starter culture to take home.
Sarah Owens (she/her/they) is a writer, recipe developer, and professional horticulturist who specializes in fermentation and sourdough baking. She leads hands-on and online culinary classes and is a James Beard award-winning cookbook author of Sourdough (Roost Books 2015), Toast and Jam (2017) , and Heirloom (2019). Her writing seeks the intersection between the natural world and the most celebrated aspects of living. Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens in NYC, she now lives in Sonoma County, California where she writes, bakes, and defends her small backyard garden from marauding deer. Sarah's most recent recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com.
|Dates for the Class||Class Format||Price||Class Status||Register|
Saturday, April 22, 2023 - 10:00am - 4:00pm EDT
Sunday, April 23, 2023 - 10:00am - 2:00pm EDT
|In-Person||$750.00||11 spots left||