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DTSTART;VALUE=DATE:20260926
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SUMMARY:Sourdough Baking with Sarah Owens
DESCRIPTION: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. \n\nSaturday\, September 26th & Sunday\, September 27th \nDay One: 9 am to 4:30 pm \nDay Two: 9 am to 2:30 pm \nYou 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. \n\nThis workshop includes a range of bread styles\, including hearth and pan loaves\, as well as a flatbread recipe excellent for making indulgences like khachapuri. \nRecipes include: \n\nToasted Cracked Rye Sourdough Hearth Loaf\nSeeded Rye and Spelt Loaf\nEgg and Cheese Khachapuri\nSpelt and Mushroom Galette\nWholegrain Fermented Carrot Cake with Brown Butter Cream Cheese Frosting\nEinkorn Scones\nSeasonal Jam\n\nEach 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. \n\nAlthough 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. \nA light breakfast and lunch will be served each day. \n\n\n\n\nInstructor Bio\nSarah Owens (she/her/they) is a horticulturist and a celebrated James Beard Award-winning cookbook author specializing in fermentation and sourdough baking. Her work explores the intersection between the natural world and the most celebrated aspects of living. Sarah believes food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After serving 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 and defends her small backyard garden from marauding deer. Sarah teaches baking techniques and leads culinary retreats in California and around the world. Her recipes and wholegrain baking workshops are also available on her Patreon platform and at her website\, www.ritualfinefoods.com.
URL:https://centralmilling.com/class/sourdough-baking-with-sarah-owens/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread
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