September 20, 2022
Zoom
4pm PDT, 7pm EST

In this 1 1/2 to 2 hour workshop, learn to make sourdough bialys using stoneground flours. Sarah will demonstrate shaping, proofing, and baking two different doughs, one using 100% whole grains and another using 60% high-extraction bread flour. This fun and informative workshop will have plenty of time for questions and discussion will revolve around making adaptations using flours sourced from different regions. Although this is not a bake-along workshop, you are encouraged to prepare and bring any stage of the recipe to the workshop for troubleshooting or to share. 

You will receive the recipe and its variations for dough on September 17th and the link to join the morning of the workshop. Please add info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to avoid communication landing in your spam folder. 

Space is not limited. No refunds.