Time flies here. Each day you're zipping from work to drinks to openings to shows to errands that time blurs together and you're just doing your best to stay calm as you get from place to place .
So, stepping into Sarah Owens' serene space in the south slope of Brooklyn, was beyond welcome. I tracked off of the noisy street side and into a magical, light filled space, furnished with worn woods and an ideal baking counter, the walls adorned with hanging herbs and flowers, potted plants, with various baking materials hanging from the ceiling. She welcomed me in with her own tulsi and rose bud tea and we talked bread and baking over pie and tea. She divulged the journey that took her to the beginnings of her own incredibly inspiring bakery -- BK17 -- an amazing project that began with the symptoms of a gluten intolerance, but before hastily eliminating all wheat products, Sarah began experimenting with sourdough. As she slowly mastered the art of naturally leavened artisan breads, the requests for loaves started coming, and before she knew it was she running a fully operating business.
I was so impressed with the attention to detail that went into each loaf, her flour locally sourced, her starter made with fermented raisins and honey, and she even found a wood fired oven nearby to rent where she could bake everything off. Not to mention all of this was accomplished while still holding down a full time job as a rosarian at the brooklyn botanical gardens and working on a sourdough cookbook. After delving into all the work she put into creating each recipe for the cookbook (and much admiring of the lovely photos accompanying them) we decided to test one of them out in her own little kitchen.
So we got to work on making cranberry buckwheat cake, made with inactive sourdough in a cast iron skillet and topped with persimmons, pears, and almonds. You can find the recipe in her cookbook Sourdough, coming out with Roost Books in 2015!