Yes, all these products take time to produce - we are talking slow, slower and slowest food here.
She also served 100% whole grain fruit, nut and seed crackers made with oat porridge (also fermented) and paired with a homemade strained kefir topped with California date syrup and pomegranate arils grown on the farm where she lives.
“When you start working with locally-grown flour, you get some differences that can make a difference in your baked goods.” “Not all flour is created equal,” she explained of her early experiment with California flour. With a wide smile and a natural sense of hospitality, Owens offers the visitor an impressive array of homemade baked goods and spreads laid out artfully on her kitchen table, including a 100% whole grain sourdough bread made with California-grown and milled Summit and Patwin flours, served with a homemade cultured butter, both recipes from her “Heirloom” cookbook. “And there’s an element of time and patience, and also of things I can’t control, which is a beautiful reminder.” “I like to see physical results from my efforts,” she said. The one-time ceramic artist and rose specialist, Owens, 41, has most recently sunk her hands into food, specifically the naturally fermented sourdough breads she writes about in her three cookbooks published by Roost Books: “Sourdough” (2015), “Toast & Jam” (2017) and “Heirloom” (2019).Īt first glance, her trio of careers appear quite disparate - from art studio to garden to kitchen - but they are intertwined. Welcoming a visitor to her new home in the hills west of Sebastopol, Sarah Owens - a sourdough expert in demand as a bread baker and workshop instructor all over the world - seems pleased that her three careers have led her to this small cottage at the end of a quiet country lane.
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