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Heirloom Master Class with Sarah Owens

  • Hayden Flour Mills at Sossaman Farms 22100 South Sossaman Road Queen Creek, AZ, 85142 United States (map)

Hosted by Hayden Flour Mills. More details & tickets here: https://www.haydenflourmills.com/events/handmade-tortilla-class-september-14-wz2ag

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Join James Beard award-winning author and baker Sarah Owens in celebrating her third title Heirloom in this hands-on, master class workshop.

You will experience the steps of sourdough bread baking from scratch using natural leavening and stone ground heirloom flours sourced from Hayden Flour Mills. We will discuss the benefits and challenges of using these flours and how they differ from commercial, commodity products. Each participant will create a sourdough starter to take home and learn how to easily maintain in perpetuity. You will learn how to shape a loaf, which you will then take home in a banneton to bake, as well as bake up Whole Grain Sourdough Galettes, both recipes from the Heirloom cookbook. You will also learn how to bake a sprouted Einkorn and Black Sesame tin loaf in class as well as sourdough chocolate chip cookies.

All participants will leave with a sourdough starter, banneton, and Hayden Flour Mills einkorn flour and a copy of Sarah’s newest cookbook Heirloom (optional add on at checkout)

Refreshments will be provided.


About the Author:

Sarah Owens is a New York City based 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 will be released September 2019. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable 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 fermentation. Her business and workshop space is Ritual Fine Foods (formerly BK17 Bakery) located at The Castle in Rockaway Beach, NY where she teaches the alchemy and digestive benefits of natural leavening.

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