This workshop has SOLD OUT! Click here to fill out our form and be added to the waitlist. We’ll be in touch if there are cancellations.
In this 2 1/2 hour class, Sarah Owens will lead you through the steps to make and tend a sourdough starter and bake off a 100% wholegrain einkorn loaf loaded with sprouted einkorn and toasted sesame seeds. This bread is a sweet and nutty flavor bomb, perfect as an everyday tartine toaster! Discover the peculiarities of baking with this ancient grain, so revered for its digestibility and unique performance in baked goods. Sarah will teach you how to mix, shape, and proof the bread in a provided pan that you will take home to bake.
All materials included.
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. Sarah is currently on world tour teaching the alchemy and digestive benefits of natural leavening, fermentation, and preservation. Her new workshop and production space will open in Sebastopol, CA in the winter of 2020. We’re thrilled to be welcoming her back to the shop for a series of workshops in 2020.