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Wholegrain Sourdough Baking with Sarah Owens
August 11 @ 9:00 am - 5:00 pm
Join James Beard Award-winning author Sarah Owens as she guides you through this one-day workshop focused on hearty, wholegrain breads leavened with sourdough starter.
You will explore the flavors and textures of nourishing grains such as einkorn, rye, and emmer and use techniques such as soaking, scalding, and culturing porridges to improve flavor and texture of these breads. While the doughs are rising, you will use sourdough starter to make a pound cake, seeded sourdough crisps, and cookies, all using sourdough starter and wholegrains as ingredients. There will be time to discuss the science of starter and dough fermentation, as well as approaches for scaling to small-scale bakery operations or for fermenting pastries.
Recipes include:
- Sesame Einkorn Pan Bread
- Emmer and Rye Rugbrød
- Whole Wheat and Rye Hearth Bread
- Wholegrain Pound Cake
- Seeded Crisps
- Cookies
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.
We will also be hosting a two-day Sourdough Baking Workshop with Chef Sarah in September: Sourdough Baking with Sarah Owens @ Artisan Baking Center
Instructor Bio
Categories: Baking Class, Bread
