Wholegrain Sourdough Sweet and Savory Pastries With Sarah Owens | Brot Bakehouse

Sourdough can be used to create more than just bread, and, in this class, we will explore using it in sweet and savory wholegrain pastries as both an agent of fermentation and an ingredient that avoids waste.

Over two days, you will learn to use a wholegrain starter to fully ferment cake batters, cookies, dough, and pie crusts using northeast-sourced stone ground flours. Through mixing, shaping, and baking recipes with peak seasonal ingredients, we will discuss and practice how to unlock unique flavors and digestibility.

Each participant will complete the process of baking pastries with local flours from scratch: from hand-mixing, to fermenting, and finally baking, decorating, and tasting. While the recipes are waiting to be baked, we will discuss the chemistry of using a starter, especially in combination with quick leavening such as baking powder and baking soda. You will leave with a solid approach for converting your favorite traditional recipes to becoming fully fermented and wholegrain or how to simply sneak in a little starter to recipes mixed and baked shortly thereafter. You will receive handouts with these recipes and guidance to continue the baking adventure at home with a wholegrain starter culture.

Refreshments, lunch on day one, a baker's breakfast on day two and plenty of tastings from the bakehouse will be available during the workshop.

End times are estimates and can vary - please allow extra (travel-)time as we work with bread cultures, the weather, temperatures and skill levels in the group. We also like to offer plenty of time for Q&A's and discussion rounds during this workshop.