This workshop can now be purchased as a recording of the live Zoom. You will receive an email within 24 to 48 hours of receipt that includes the link to rewatch, the recipes, and any additional notes from the workshop.  Please add info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to your contacts list to avoid communication landing in your spam folder. For any questions, please email info@ritualfinefoods.com

In this workshop, you will learn all about under-appreciated barley and how to use it as a stone ground flour in naturally-leavened breads. Two porridge-style recipes are featured: one hearth loaf and another with sprouted and cooked barley. Discussion revolves around these recipes, with a focus on general technique and demonstration of fermentation cues, shaping, scoring, and baking. This workshop is lead from a home kitchen using the Dutch oven baking technique and we trouble shoot questions toward the end of class. As a bonus, two cereal scientists from Oregon State University are guests who add their experience and knowledge of breeding, growing, and baking with barley. Although this workshop is appropriate for a beginner, some basic understanding of the sourdough bread baking process is preferred. 

No refunds, no exchanges.