Stijn Vanorbeek, the founder and CEO of Simply Bread, sat down with award-winning cookbook author Sarah Owens to discuss her baking journey. Sarah is an author, baker, horticulturist, and instructor based in Northern California, and she was awarded a James Beard Award for her first book Sourdough. Her second book, Toast & Jam, was released in 2017, and two years later in 2019, she released her third and highly-anticipated book, Heirloom. 

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Sarah’s journey into the world of sourdough baking began while working as a horticulturist in Brooklyn, New York. Struggling with digestion issues, especially with whole grains, Sarah turned to vegetable fermentation to reintroduce probiotics back into her diet. She then discovered sourdough fermentation for prebiotics and the importance of prebiotics and how fermentation could make grains, seeds, and legumes more digestible and nutritious.

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Inspired by a book called “Adventures in Sourdough,” Sarah delved into the world of sourdough baking and explored the endless possibilities of sourdough culture. During that time, the gluten-free trend was on the rise, but Sarah questioned why the need for such specific labeling. This led her to question the importance of understanding the ingredients used in products and prompted her journey into increasing transparency in the food industry.

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Driven by her passion to share her baking creations, Sarah explored the idea of starting a community-supported bakery. She approached her local CSA (Community Supported Agriculture) about her idea, and with the help of their support, Sarah was able to start her small baking business.

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Initially, Sarah faced challenges due to a lack of suitable baking equipment. Through her persistence, and a little help from a local wood-fired pizza restaurant, Sarah gradually expanded her business and gained access to a proper oven which allowed her to start baking artisan loaves for her growing clientele.

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During this time, Sarah experimented baking with different types of grains and flour. She explored the different flavors these grains provided and sourced these hard-to-find ingredients from local bakeries, and mills in the area.

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Her innovative approach to baking caught the attention of publishers, leading her to write her first cookbook, “Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More”. The book earned a James Beard Award for its unique exploration of fermentation and its connection to the environment and soil health. She followed this success with two more books, “Toast & Jam” and “Heirloom,” which explored further into fermentation for flavor enhancement and preservation.

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Sarah’s baking journey led her to California in 2020, which was a pivotal moment in her life. She adapted to a different lifestyle, and her baking style evolved further. With the rise of virtual workshops and online teaching platforms, Sarah found new ways to connect with a global audience, sharing her knowledge and love for sourdough with baking enthusiasts from different countries.

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She remains passionate about sharing her knowledge and learning about diverse baking traditions. As she explores different cultures, she continues to expand her expertise in unique methods and ingredients. While she contemplates writing another cookbook, she acknowledges the importance of cultivating a community that appreciates the benefits and joys of artisanal baking. 

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Sarah’s story is one of resilience, creativity, and a commitment to connecting people with the joys of baking. Her exploration of fermentation, flavors, and transparency in the food industry has earned her a reputation as a pioneer in the world of baking. As she continues her journey for knowledge, Sarah’s contribution to artisanal baking remains enduring and inspirational.

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To learn more about Sarah, visit her website here, or go to https://linktr.ee/Sarah_c_owens