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SUMMARY:Wholegrain Sourdough Baking with Sarah Owens
DESCRIPTION: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. \nYou 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. \n\nRecipes include: \n\nSesame Einkorn Pan Bread\nEmmer and Rye Rugbrød\nWhole Wheat and Rye Hearth Bread\nWholegrain Pound Cake\nSeeded Crisps\nCookies\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. \nWe will also be hosting a two-day Sourdough Baking Workshop with Chef Sarah in September: Sourdough Baking with Sarah Owens @ Artisan Baking Center \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/wholegrainsourdoughbakingwithsarahowens/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread
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