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Making and Harvesting Yeast Waters for Naturally Leavened Breads with Sarah Owens


Learn to create active yeast waters for leavening breads using fruits and/or cultivated or foraged ingredients. The results are a complex profile of flavors and characteristics that are a unique reflection of your environment. Yeast waters can also be used in conjunction with a sourdough culture for increased leavening power, especially with enriched doughs. In this 1.5 hour class, you will participate in the process of making and harvesting the yeast water to create various doughs and will bake several loaves for sampling.

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 and has helped establish a bakery in Tripoli, Lebanon working with Syrian refugees as well as an annual Fermentation Summit in Oaxaca, Mexico. Her business and workshop space is Ritual Fine Foods located at The Castle in Rockaway Beach, NY where she teaches the alchemy and digestive benefits of natural leavening.