Join James Beard Award-winning author Sarah Owens as she guides you through this one-day workshop focused on hearty wholegrain bakes featuring OSU barley and sourdough starter.

You will explore the flavors, colors, and textures of naked barley and use techniques such as soaking, scalding, and culturing porridges to improve the flavor and texture of these bakes. While the doughs are rising, you will use sourdough starter to make a loaf cake, seeded sourdough crisps, and cookies, all using sourdough starter and wholegrains as ingredients. There will be time to discuss the science of starter and dough fermentation, as well as approaches for scaling to small-scale bakery operations.

What you will make to take home:

• Barley Rugbrød

• Hearth-Style Toasted Barley Bread

• Seeded Barley Crispbreads

• Lemon Barley Loaf

• Barley Cookies

please email caleb.hale@oregonstate.edu with any questions

Contact the host of Bodacious Barley Baking with Sarah Owens

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