|Date||August 6 - August 7, 2022 (Saturday 10am-5pm, Sunday 10am-2pm)|
|Instructor||Sarah Owens of Ritual Fine Foods|
|Level||Beginner to Advanced|
|Costs||$345 per person - All materials, refreshments and tasting supper included|
|Location||Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT 05454|
We are thrilled to welcome Sarah Owens, baker, recipe developer, and cookbook author as our guest teacher for this special 2-day in-person workshop where we will dive deep into the world of rye and whole grain baking, something Sarah's extremely knowledgeable and passionate about.
In this two-day workshop, we will explore the possibilities of baking with a whole grain natural starter culture and northeast-sourced flours including rye, spelt, and wheat. Through the mixing, shaping, and baking of sourdough breads and pastries we will discuss and practice how to approach baking with regional flours in any location - and how it can unlock unique, terroir-driven flavors and digestibility.
Every participant will complete the process of baking wood-fired hearty whole grain sourdough breads and pastries with local flours from scratch; from hand-mixing, to folding, proofing, shaping and finally baking and tasting. While the dough is resting, we will focus on using sourdough starter as both an agent of fermentation and as an ingredient in non-bread baked goods such as cakes, cookies, and granola. You will leave with a solid foundation for hearty, Nordic-style bread baking and hearth-style breads, and receive many recipes and ideas to continue the baking adventure at home. Breads and Pastries we'll make in this class include:
- Whole Grain Spelt and Rye Pan Loaf with Nuts and Dried Fruit
- Whole Grain Spelt Pain de Mie
- Whole Wheat Hearth Bread
- Sourdough Bialys
- Sourdough Cake
- Sourdough Chocolate Chip Cookies
- Sourdough Granola and more!
We also learn about the history of rye baking and how techniques have changes over the years to better work with freshly milled grains. We also take a close look at milling and sprouting techniques - and how to incorporate these into your home recipes.
Join us for a fun, food-filled weekend immersed in baking & breaking bread, and become familiar with some of the centuries-old techniques master bakers developed to work with more challenging and local grains.
Schedule: Saturday, August 6 from 10 AM to 5 PM (incl. time for a tasting supper with locally produced, organic foods) & Sunday, August 7 from 10 AM to 2 PM. Bring layers and dress for the season, as some parts of the class and tasting will be outside (weather permitting). Coffee, tea, snacks and refreshments are provided.
Due to the nature of this being an immersive and small-group workshop, there is limited space available. To ensure the best learning experience our maximum number of participants is 10.
Sarah Owens (she/her/they) is a former ceramist, professional horticulturist, and celebrated James Beard award-winning cookbook author of Sourdough (Roost Books 2015), Toast and Jam (2017) , and Heirloom (2019), who specializes in fermentation and sourdough baking. Her writing seeks the intersection between the natural world and the most celebrated aspects of living. Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens, she now lives in Sonoma County California where she writes, bakes, and defends her small backyard garden from marauding deer. Sarah's most recent unique recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com
Please be aware of our class & cancellation policy:
Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
If you need to cancel last minute - one week or less of the class date - a full refund will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
No refund if cancelled less than 24 hours before class date.
COVID-19 Pandemic Safety Notes Summer 2022
This is an in-person class which will be mostly inside in a well-ventilated bakery and outside (tastings, breaks) - weather permitting.
As with all classes, we will place the safety and well-being of all attendees first. At this time we have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.
In addition to having a maximum number of 8 participants in the classes, and we want everybody to feel comfortable in class, so face coverings are optional. To protect yourself, your family and our shared human community from becoming infected with the virus we ask that you stay home if you are feeling sick or have any symptoms of COVID-19.
We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements before class starts. We reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.