Jessica Sherrow, owner of the West Seattle microbakery Pennyloaf Bread Co., leads this four-hour hands-on sourdough workshop for home bakers who have been nervous about working with wild yeast. You’ll get your hands on naturally leavened dough at every step and shape your own country loaf, and you’ll go home covered in flour with a fresh loaf, extra dough, active starter and everything you need to keep baking.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.