Instructive, virtual baking and preservation classes featuring natural leavening, stone ground flours, and increased whole grains. These 1 1/2 to 2 hour workshops are broadcast via Zoom, with the link to join typically emailed 1 to 2 days before the workshop. The recipes are sent in advance and are meant as talking points for the workshop, although you are encouraged to prepare them according to your time zone and personal schedule. Sarah will be preparing each recipe in several stages to demonstrate the most critical points and how to observe and respond to important fermentation cues. Please send questions in advance to

If you are interested in purchasing basic equipment to help you get started, please visit my Amazon store for books, a Dutch oven, proofing baskets, scoring tools, and more!