About

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.

Details

A $15 materials fee, included in the cost of the class, covers everything you’ll need. 

Class Policies

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