Sourdough Workshop: Country Loaves

Have dreams of turning out freshly baked homemade sourdough bread, but intimidated by working with wild yeast? Then join Jessica Sherrow, owner/baker of Pennyloaf Bread, for an afternoon of bread making. You’ll take a deep dive into the science, smells, tastes, and feel of naturally leavened dough, getting your hands on every step of the process as you make your own country loaf. 

You'll leave covered in flour, but with a fresh loaf of bread, a basket of dough, active starter, and all the resources and knowledge needed to continue baking at home.

Details

• All skill levels welcome.
• BARN’s kitchen facility regularly uses ingredients known to the FDA as allergens. This class will use wheat.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

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Instructors or Guides