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The Bread Bakers Guild: Sourdough Beyond Bread Baking with Sarah Owens

May 10, 2022 @ 10:00 am - May 11, 2022 @ 4:00 pm

To Join this class you must be a member (or become a member) of the Bread Bakers Guild of America

For more information and to purchase tickets head to The Bread Bakers Guild of America – 2022-14 Sourdough Beyond Bread Baking (bbga.org)

 

CLASS DESCRIPTION

Frequent refreshments to a sourdough culture are necessary to keep it low in acidity and strong in bread baking performance, but this can result in an unwieldy amount of excess starter over time. In this two day course, you will learn to incorporate sourdough starter into delicious and often seasonal, whole grain baked goods that boast unique flavors and increased digestibility. Together we will prepare recipes using sourdough to fully ferment chiffon cakes, pancakes, waffles, muffins, cookies, and crackers. We will also batch scones and granola that use sourdough starter simply as an ingredient and a clever way to avoid waste. Discussion will revolve around the biochemistry of sourdough starter and its impacts on other leavening agents such as baking powder and baking soda, and what adjustments can be made to adapt classic non-laminated pastries to incorporate flour fermentation.

 

INSTRUCTOR BIO

Sarah Owens (she/her/they) is a former ceramist, professional horticulturist, and celebrated James Beard award-winning cookbook author of Sourdough (Roost Books 2015), Toast and Jam (2017) , and Heirloom (2019), who specializes in fermentation and sourdough baking. 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, she now lives in Sonoma County California where she writes, bakes, and defends her small backyard garden from marauding deer. Sarah’s most recent unique recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com.

Categories: Baking Class, Beginner, Intermediate, Professional     

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Artisan Baking Center @ Keith Giusto Bakery Supply

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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

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