Sourdough Porridge Pan Loaves
September 7th, 2021
4pm PT, 7pm EST
In this 1 1/2 to 2 hour workshop, you will learn how to make two different porridge-style breads using sourdough and a high percentage of stoneground whole grain flour such as einkorn and heirloom hard red wheats. The focus will be on using oats, cooked or sprouted whole berries, kasha, flax seed, and seed soakers. Sarah will demonstrate how to incorporate a porridge into dough as well as shaping and baking these kinds of loaves. There will be plenty of time for questions concerning building dough strength, hydration, and embracing and making adjustments to using regional flours.
The recipes will be emailed in advance of the workshop and the link to join shortly before the workshop begins. Please add firstname.lastname@example.org and Sarahowens@ritualfinefoods.com to your contacts list and check your spam folder if materials are not received within 12 hours of the workshop start time. The link to the recording will be sent within 24 hours of the end of the workshop.
Space is not limited. No refunds or exchanges.