About

Have dreams of turning out freshly baked homemade sourdough bread, but intimidated by working with wild yeast? Then join Jessica Sherrow, owner/baker of Bainbridge-based microbakery 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.
• Do not bring water bottles or personal beverages. Water is provided during class.
  
   

Details

A $15 materials fee, included in the cost of the class, covers your ingredients, active starter, and bread-making tools such as a lame for scoring and a proofing basket.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes in the studio. Tie back long hair.