Sarah Owens is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity. She grew up in Clinton, Tennessee and received her B.A. from Bellarmine University in Louisville, Kentucky. She spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanical Garden. She is the owner of BK17 Bakery, an artisan microbakery that began in Brooklyn. She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More, which won a James Beard Award. She teaches workshops on natural leavening, fermenting, and horticulture worldwide. She lives and teaches seaside on New York's Rockaway Peninsula.
Join James Beard awarded author for a weekend of baking with natural leavening! Start the weekend with a wine and cheese reception and meet your fellow baking companions as well as chat with Sarah while watching the sunset over the Atlantic. On Saturday, you will learn techniques to make several loaves of bread using sprouted whole grains, heirloom flours, and soakers. The second day will be devoted to using sourdough as a less conventional ingredient in baked goods and time will be spent scoring and baking breads made the day before. Each participant will leave with a jar of starter, some helpful baking tools, and armfuls of bread.
Friday Meet & Greet Reception 7:00pm
Saturday Workshop 10am-4pm, Dinner 7:30pm
Sunday Workshop 10am-3pm
For booking information, please register HERE.
The Castle Rockaway offers accommodations for this Weekend Workshop. For more information about availability and rates, please visit ROOMS.