In this hands-on class, participants will learn to mix, shape, and bake light and fluffy Sweet Potato Brioche Rolls leavened with both sourdough and commercial yeast, perfect for serving during holiday meals. Basic fundamental principles of baking hybrid doughs using sourdough will be explained and each person will take home their own sourdough starter. Freshly baked brioche along with delicious homemade jams will be served during class.
Sarah Owens is the James Beard Award-winning author of her book Sourdough, and founder of BK17 Bakery, an artisan microbakery specializing in sourdough breads serving Booklyn, Queens and Manhattan. Sarah’s customers receive freshly baked goods delivered through a subscription based on seasonally available ingredients and stone-ground heritage grains. She has been featured in Edible Brooklyn, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.