Hands-on class. Includes light refreshments.
Join James Beard award-winning author and baker Sarah Owens in celebrating her third title Heirloom in this hands-on, intensive introductory workshop. You will experience all of the steps of sourdough bread baking from scratch using natural leavening and organic, stone ground heirloom flours sourced from the Pacific Northwest. We will discuss the benefits and challenges of using these flours and how they differ from commercial, commodity products. Each participant will create a sourdough starter to take home and learn how to easily maintain it in perpetuity. Demonstrations will be done on how to score decoratively and bake crusty hearth loaves in a Dutch oven using a sourdough starter. You will leave with a solid foundation of how to maintain a sourdough culture as well as a loaf in a banneton to proof and bake at home.
Sarah Owens is a New York City based cookbook author, baker, professional horticulturist, and culinary instructor. She was awarded a James Beard for her first book Sourdough and released her second in 2017 titled Toast and Jam. Her much anticipated forthcoming title Heirloom: Time Honored Techniques, Nourishing Traditions, and Modern Recipes will be released September 24, 2019. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in fermentation and has helped establish a bakery in Tripoli, Lebanon working with Syrian refugees. Her business and workshop space is Ritual Fine Foods located at The Castle in Rockaway Beach, NY where she teaches the alchemy and digestive benefits of natural leavening.
Class is limited to 11 participants. Please note that class reservations are non-refundable.