Ten years ago, Sarah Owens decided to parlay her success as a successful cottage baker and curator of roses at the Brooklyn Botanical Gardens, and write a book, "Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More." The book went on to win a coveted James Beard Award and Sarah was off and running into the next stage of her career: teaching classes around the world, writing more books, such as "Toast & Jam," and even helping open a bakery in Lebanon for Syrian refugees. Those ten years flew by and now she has just released an updated tenth anniversary edition of the book that helped make her famous. She tells us all about those book updates, including a new resource section listing of small, artisan mills around the country where bakers can source locally produced flour, and also shares many of the adventures that her journey in natural fermentation and jam making has opened up for her. Pizza Quest welcomes the lovely and talented, Sarah Owens!

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