What's better than a freshly baked loaf of sourdough bread? Cultured butter of course! Author and baker Sarah Owens will teach you how to culture cream using a milk kefir scoby before whipping it into a richly decadent butter. You will take home some kefir grains to start your own culture as well as some cultured butter.
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. 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!