In this three-hour workshop, learn to make a sourdough pan loaf using a cooked porridge, delicious cookies, and a seasonal upside-down cake using a variety of whole grains and natural fermentation techniques. You will learn to feed and take home a whole grain sourdough starter and discover how the nutritional make-up of freshly milled flour influences fermentation. Emphasis will focus on discovering and maximizing each grain's unique characteristics and how to celebrate their flavors and textures in baked goods. A brief introduction to whole wheat, oats, rye, buckwheat, and barley will be made, followed by a bread demonstration and hands-on group activities making and baking the cookies and cake. This workshop is suited for beginning and intermediate bakers.
Proof of vaccination and booster is required.
Workshop is held at the Miracle Plum Kitchen 600 Wilson Street
All materials provided.
Sarah Owens is a cookbook author, baker, professional horticulturist, and culinary instructor. She was awarded a James Beard for her first book Sourdough and released her second in 2017 titled Toast and Jam. Her much anticipated forthcoming title Heirloom: Time Honored Techniques, Nourishing Traditions, and Modern Recipes was released September 2019. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of regenerative agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in ancient techniques interpreted within a modern context.