WORKSHOP: SOURDOUGH BAGELS WTIH SARAH OWENS
Come learn the craft of bagel making with James Beard Award winning cookbook author, Sarah Owens. In this class you will shape, boil, and bake sourdough bagels made with our freshly stone milled flour. You will also get a chance to tour our mill, learn about using freshly milled flours, the mechanisms of stone milling and the impact of seasonal influence on flour performance. .

What students will learn:
Students will shape, boil, and bake sourdough bagel dough made with freshly stone-milled Carolina Ground flours. Students will also mix their own dough to finish shaping, boiling, and baking at home. Sarah will demonstrate how to incorporate various ingredients into the dough, such as cheese, sweeteners, or spices, and how to use seeds as a topping.
She will also touch on using a hybrid method of sourdough and yeast as an option for
leavening.

Students will leave the class with 6 baked bagels, dough for 6 bagels to shape, boil, and bake at home, a recipe for sourdough bagels, and a bag of flour so you can make bagels in your home kitchen.

Students will need to bring their own mixing bowl to take home their dough.

BIO: Sarah Owens (she/her/they) is a horticulturist and celebrated James Beard award-winning cookbook author who specializes in fermentation and sourdough baking. Her work 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 recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com.