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Sourdough Baking with Sarah Owens
September 26 - September 27
Join James Beard award-winning author Sarah Owens as she guides you through a weekend of naturally leavened bakes and preserves using stoneground and roller-milled flours and local produce.
Saturday, September 26th & Sunday, September 27th
Day One: 9 am to 4:30 pm
Day Two: 9 am to 2:30 pm
You will learn to use sourdough in both breads and pastries, avoiding waste and increasing the digestibility of delicious, wholesome baked goods. While the bread is rising, you will make, shape, and bake a tender pie crust filled with savory seasonal vegetables. You will also learn to prepare scones and a fruit preserve for enjoying with your bread in the months to come.
This workshop includes a range of bread styles, including hearth and pan loaves, as well as a flatbread recipe excellent for making indulgences like khachapuri.
Recipes include:
- Toasted Cracked Rye Sourdough Hearth Loaf
- Seeded Rye and Spelt Loaf
- Egg and Cheese Khachapuri
- Spelt and Mushroom Galette
- Wholegrain Fermented Carrot Cake with Brown Butter Cream Cheese Frosting
- Einkorn Scones
- Seasonal Jam
Each participant will enjoy or take home their bakes, receive a sourdough starter, a packet of recipes, and information on how to travel with your starter or store it for long-term dormancy.
Although the techniques in this workshop are appropriate for beginning bakers, registration is best for folks with some sourdough baking experience wishing to use more wholegrains.
A light breakfast and lunch will be served each day.
Instructor Bio
Categories: Baking Class, Bread
