Join Jessica Sherrow, the owner and baker behind Bainbridge Island-based Pennyloaf Bread, for an afternoon of bread making on the farm. She’ll guide us through each step of making a naturally leavened country-style loaf by hand, as well as chat about local grains, fresh flours, fermentation, dough science, and equipment. Students will touch every part of the process, and go home with a loaf of fresh bread, a boule to bake at home, a proofing basket, a lame, and a portion of active starter. All skill levels welcome! A hearty lunch of soup, bread, salad, and dessert will be served along with a glass (or two) of wine.