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 how to make two different porridge-style breads using sourdough and a high percentage of stoneground einkorn and heirloom hard red wheats. The focus is on using oats, cooked or sprouted whole berries, kasha, flax seed, and seed soakers. Sarah demonstrates how to incorporate a porridge into dough as well as shaping and baking these kinds of loaves. There is plenty of time for questions concerning building dough strength, hydration, and embracing and making adjustments to using regional flours. 

No refunds or exchanges.