Sourdough Workshop

Kitchen Arts

Sourdough Workshop

Bake your own sourdough country loaf, and take a deep dive into the science, smells, tastes, and feel of naturally leavened dough.

Meeting Times
  1. Sun, 4/28/2024 1:00 PM - 4:00 PM

Sun, 4/28/2024

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Class, No Prerequisite

Kitchen Arts Studio



Have dreams of turning out freshly baked homemade sourdough bread, but are 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 very 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 get busy baking at home. All skill levels welcome!

In this class you will:

  • Make a finished loaf of sourdough bread
  • Make a shaped dough to take home in a proofing basket for baking
  • Receive tools for future bread making: a bread lame (for scoring dough), proofing basket, and active starter


A $15 materials fee is included in the cost of the class.  

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • Each participant will need to be registered for the class (no drop-ins).

BARN Policies

Instructors or Guides

Jessica Sherrow

Jessica (she/her) is the owner/baker of Pennyloaf Bread Co., a cottage bakery on Bainbridge Island. Jessica is a former professional cook, self-taught baker, mom of two, and PNW native with a degree in Biology and a deep love of microbes. She's been learning and baking sourdough since 2012, and teaching workshops since 2022.
Instagram: @pennyloafbreadco

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