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 2 1/2 hour workshop, we will cover all things fermented whole grain cake! You will receive 3 unique but classic recipes with options for casual or celebratory variations: chocolate cake, lemon poppyseed cake, and carrot cake. We will discuss the considerations of fermenting whole grain flour in a cake batter, how to approach interchanging stoneground whole grain flours, what quick leavening to use and why, and how to convert your favorite cake recipe to using sourdough as a fermentation agent or simply as an ingredient. Sarah will highlight the edible flowers and foliage from her garden, giving advice on when and how to decorate celebratory or snacking cakes. Please note, although we will discuss the full range of using sourdough starter in cake, the recipes of this workshop move beyond using sourdough starter as an ingredient only, and consider the best ways to fully preferment flour before baking and decorating a cake. 

No refunds. Space is not limited. A portion of proceeds will be donated to the National Network of Abortion Funds.