Heirloom grains such as Einkorn, Turkey Red, Red Fife are gaining attention for their unique flavor qualities, digestibility, and ability to adapt to local growing conditions. In this 1.5 hour class, we will discuss these benefits and how heirloom grains are contributing to improved modern breeding efforts. You will learn techniques of sourdough fermentation used to manipulate the sometimes challenging behavior of these flours. Several formulas high in these special whole grains will be demonstrated and loaves will be available 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.