Advanced Sourdough Bread

Confident with the basics of sourdough bread making, but ready to bake with more consistency, higher hydrations, and fresh-milled whole grains? Want to know how to write your own recipes? Then join Jessica Sherrow, owner/baker of Bainbridge-based microbakery Pennyloaf Bread Co. for this advanced sourdough bread workshop. 

Baking our way through a formula we write together in class, we’ll go deep into topics like crumb structure, flavor profiles, gluten formation, hydration, local flours, milling, and working with large dough masses. 

Bring a loaf of your most recent bake to analyze and share with the class, your favorite banneton to take a dough home in, and all your burning — pun intended ;) —sourdough bread questions! 

Details

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses 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