Sarah Owens

is creating videos and recipes

Select a membership level

Bun in the Oven
$10
per creation
Includes:
  • Exclusive recipe creations posted 2-3 x per month for sourdough breads, whole grain sweet and savory pastries, and ferments.
  • Short video tutorial creations for baking and fermenting.
  • Complimentary bi-weekly newsletter. 
  • Early access to in-person workshop registration. 
  • Patron-only updates.
Loafing Life
$60
per creation
Includes:
  • Exclusive recipe creations posted 2-3 x per month for sourdough breads, whole grain sweet and savory pastries, and ferments.
  • Short video tutorial creations for baking and fermenting.
  • Complimentary bi-weekly newsletter. 
  • A one time creation for a personalized 30 minute video consultation.
  • Early access to in-person workshop registration.
  • Patron-only updates.
Rye High
$100
per creation
Includes:
  • Exclusive recipe creations posted 2-3 x per month for sourdough breads, whole grain sweet and savory pastries, and ferments.
  • Short video tutorial creations for baking and fermenting.
  • Complimentary bi-weekly newsletter. 
  • Free access to full-length 45-60 minute videos of exclusive recipes and techniques. 
  • A one time creation for a personalized 30 minute Zoom consultation.
  • Early access to in-person workshop registration.
  • Patron-only updates.

82

patrons

About

Hello and welcome! I am a baker, fermenter, professional gardener, and author of three books: James Beard award-winning Sourdough, Toast and Jam, and Heirloom. As a supplement to these books, this platform is to further encourage the creation and enjoyment of some of our most cherished foods. 

We have been presented with an invitation during this bizarre time of sickness and grief. As much stress as this brings, there is an opportunity for us to release old habits and embrace new skills while participating in building a new world. None of us would have chosen this path willingly, but here we are. Let's bake, ferment, and have fun together! 

Bread baking and other acts of fermentation can initiate significant social and economic change and I believe participation in our food systems matter. Whether for daily sustenance or as a distraction from isolation, we hold the power to participate in the nourishment of our soils, our local and global communities, and our personal physical and mental health. Baking and fermenting can create a bridge between the land, its stewards, the cook, and the eater. The choices we make in our kitchens can protect and preserve our legacy, improve the lives of others, and honor cultural identity. What we create at home can be a profound revolution or simply a spark of joy in what is otherwise a time of great uncertainty and sadness. 

Through these videos, recipes, and consultations, I hope to bring awareness to ancient ingredients, traditional preparations, and sustainable farming practices in the context of modern culinary expression. The information shared here is honoring a commitment to the cyclical nature of the seasons as well as the rituals created around farming, feasting, baking, and a celebration of free will. Let's acknowledge our similarities and differences through these rituals and pay tribute to the collective human spirit that continues to practice and uphold togetherness through food.

In the coming months, I will be posting videos and recipes that will guide you through baking with sourdough and fermenting fruits, vegetables, and dairy for improved digestion, nutrition, and of course flavor! I will also be sharing ways to upgrade your creations, using them as a base for even more recipes. 

Some things you can expect:
- a focus on incorporating more whole and heirloom grains into your baking repertoire
- exploring regional differences in stone ground, organic flours
- using inactive sourdough starter ('discard') as an ingredient in sweet and savory pastries
- new recipes not previously published
- demonstrations on how to improve your techniques
- problem solving common questions associated with baking and fermenting 
- one-on-one tutoring sessions on how to improve your baking/fermenting!

By supporting this page, you are ensuring that I can:
- pay for the materials needed to develop new recipes 
- produce a free bi-weekly newsletter
- continue to build a platform that includes a diverse community of voices
- pay hosting fees for my website
- pay professional fees for a videographer/editor 

This page is 100% subscriber supported and ad-free. My website www.ritualfinefoods.com and instagram account @sarah_c_owens are also free and accessible to anyone with the internet. 

Thank you for supporting!
-Sarah and Team Ritual
By becoming a patron, you'll instantly unlock access to 7 exclusive posts
2
Images
2
Writings
3
Videos
By becoming a patron, you'll instantly unlock access to 7 exclusive posts
2
Images
2
Writings
3
Videos

Recent posts by Sarah Owens

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